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Articles by Topic - Laboratory
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Departments: A Contract Lab Questionnaire
Finding the right outside contract laboratory is one of the most important decisions a food company must make. The laboratory you hire must be able to serve as a strategic partner to help your company navigate the many challenges of supply chain safety in today’s global economy.
Departments: All in a Day’s Work
What is this unknown material? What’s causing the off flavor in our product? Can you find the source of this off odor? Does my product contain pesticides or allergens? When such questions arise and unfamiliar problems occur, food and beverage manufacturers may need outside help to find reliable answers. For problems that can’t be solved in house, contract laboratories are often the answer.
Departments: DIY Staph Testing
In-house testing for microorganisms such as Escherichia coli is routine for most food manufacturers. An increasing number of companies, however, are also performing in-house testing for Staphylococcus aureus. In fact, 62% of the 1,400 manufacturers surveyed in 2000 were already doing their own evaluations.
Departments: Fruity Identity
Fruit and vegetable extracts are commonly analyzed using selective gas chromatography (GC) detectors—e.g., nitrogen phosphorus detectors (NPD), electron capture detectors (ECD), or dual flame photometric detectors (DFPD)—to detect trace pesticide residues in the extracts.
Selection of a third-party analytical laboratory is a difficult choice to make. Undoubtedly the stakes are high when you rely on a third-party for analytical results. Accordingly, this choice should be heavily supported and broadly acclaimed by your organization.
Departments: Policing Polyphenols
A substantial research effort is being devoted to better understand the protection against various diseases that epidemiological studies have shown to be provided by certain fruits and vegetables. Researchers generally believe that this protection comes from the activity of antioxidant compounds, particularly polyphenols, found in abundance in many fruits and vegetables.
Departments: Are What You Eat Really What They Are
BSE is old news. As early as the 17th century, scrapie disease was described in sheep. However, the agents causing its sponge-like brain symptoms were not reported until the 1980s, work for which Stanley Prusiner was later to be awarded the Nobel Prize in physiology or medicine. He named the infectious proteins “prions.” After the first recognized case, in 1986, of a prion disease in a British cow, “bovine spongiform encephalopathy” (BSE), bovine cases in the U.K. soared to a peak...
Departments: Acidic Punch Pounds Pathogens
Food processors and consumers are becoming more attracted to food preservation strategies with a focus on naturally occurring antimicrobials. Free fatty acids are widely distributed in nature and possess antimicrobial properties. This makes it a great time to consider new treatments which utilize these properties to deliver benefits valuable to processors.
Features: Automation Justification
Now more than ever, the focus of microbiology labs is to continually find new ways to increase productivity, enhance the quality of test results, increase employee safety and, of course, minimize budget expenses. Automation is an option some labs are using to achieve all these objectives.
Departments: Taking Control
Food allergy occurs when an individual possesses intolerance to certain types of materials in food, which provokes a hypersensitive reaction of the immune system. It is a major concern to the many people allergic to eggs, peanuts, dairy products, soy, tree nuts (e.g. almonds and cashews), fish, shellfish and wheat, which are commonly referred to by the industry as the Big 8.