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Articles by Topic - Laboratory
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Features: Sample Preparation Selection
Typically regarded as the bottleneck in the analytical laboratory, sample preparation can be conducted more smoothly by assessing the strengths and drawbacks of three common used approaches in food safety—LLE, QuEChERS, and SPE
Features: Vegetable Oil Analysis
Exploring the use of SFC in combination with ELSD to determine triglyceride composition of vegetable oils
Contract labs serve as multifaceted verification tools, technical resources, and partners in the quality and food safety management system
New instrumentation that improves speed and accuracy, and novel approaches that leverage better equipment are driving advances of analytical methods
The accuracy of food microbiology laboratory testing for common pathogens “remains problematic,” according to a review of proficiency test results over a period of 14 years. The average percentage of false negative results in the review of almost 40,000 results was more than 5 percent for several common pathogens, researchers reported at the American Society for Microbiology meeting, May 18-21, in Denver.
Pathogens can be detected in enriched food and food process samples with the combined help of isothermal DNA amplification and bioluminescence detection technologies
Industry and government turn to lab specialists to help detect and confirm the presence of numerous strains of E. coli.
Departments: New Reference Method for Mycotoxin Analysis
Stable isotope-labeled internal standards offer solutions to the technology’s limitations.
Departments: Good Weighing Practices for the Food Industry
Increase productivity and safety by implementing consistently accurate weighing processes
Real-world examples demonstrate how testing can resolve contamination issues