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Departments: LIMS Fits Labs

Improving and advancing its information management system was the primary goal for DonLevy Laboratories, a Merrillville, Ind.-based contract microbiology lab and consulting organization dedicated to the food industry. That goal was the primary focus for laboratory manager Peg Exo, who supervises DonLevy's lab operations, including the production of sample labels, bench sheets, analytical reports and invoices. To meet customer expectations, Exo found herself maintaining an increasingly vast collection of...

Departments: Examples from the Real World

Food companies that produce ready-to-eat products face a special challenge related to Listeria testing and prevention. Food quality and safety must be maintained while improving efficiencies and lowering costs at the same time. As environmental Listeria testing requirements increase to meet regulatory pressures, the job has become a little tougher. The biggest challenges with Listeria in a production environment are obvious--assuring you can find Listeria if it is present, eliminating it and preventing its...

Departments: Isolation and Confirmation

In today's modern microbiology laboratory, many scientists recognize the benefits of rapid bacterial testing and identification methods for target pathogens. With the onset of technology, many rapid methods have been developed to significantly reduce time to detection, all the while reducing the cost of the testing process and allowing the release of time-sensitive products more quickly. Imagine a food lab with a time sensitive product. However, due to their traditional Listeria detection method, they...

Departments: Addressing Pesticide Residue

The European Union, through the newly formed European Food Safety Authority (EFSA), is widely recognized as one of the strictest regulatory agencies in the world governing the production and distribution of consumable agricultural products. Whether its zeal is driven by France’s long standing claim as the birthplace of gastronomy or the fact that many countries with different food traditions share patch-worked borders or by consumer concern for food safety fueled by well- publicized scares over BSE...

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April/May 2014

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