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Whitepaper: Understanding, Monitoring and Meeting the Differing Global Maximum Residue Limits for Pesticides in Food and Feed Products
The purpose of this white paper is to provide an overview on current thinking within the food industry for how best to manage pesticide residue risk in food products and supply chains.
Could that omnipresent tool of high school chemistry labs—litmus paper, which indicates if a liquid solution is acidic or basic—be harnessed as perhaps the simplest assay yet for foodborne pathogens? Researchers were able to correlate levels of E. coli bacteria with pH values represented by the changing color of the litmus paper.
Features: Salmonella Control in Poultry
A PCR-based approach can offer a rapid option for assessing Salmonella contamination in poultry rinsates
All it takes is a quick trip down the nearest grocery store produce aisle to know that organic food comes at a significant markup over nonorganic versions of the same products. The global organic food market is a $62 billion business. But are consumers forking over an extra couple of dollars (or more) per pound for those organic apples or peaches getting what they’re paying for?
Features: The Many Faces of Food Contamination
Exploring the need for risk-based testing strategies in non-regulated contaminants
Features: Patulin in Fresh Fruits
The food, beverage, and consumer products industries, along with the Grocery Manufacturers Association and Michigan State University, are partnering together to establish the Center for Research on Ingredient Safety (CRIS). An independent, academic, science-based center, CRIS will serve as an unbiased source for information, research, training, and analysis on the safe use of chemical ingredients in consumer packaged goods including foods and beverage products.
The international cheese market produces billions of pounds of cheese annually, making it one of the largest food industries worldwide. Cheese and other dairy products are regularly tested for components like fat, moisture, protein, and dry matter content. These factors affect the taste and manufacturability of the cheese, making their prediction critical.
Along with verifying ingredient identity, the FCC Identity Standards include tests for substances that should not be present in certain complex ingredients