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Guide To Testing: Improved lab productivity
Streamline traceability in food and beverage testing with RFID inventory tracking.
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Food For Thought: The new ISO standards and what it means for food microbiologists
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
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Selecting the optimal water quality for microbiology
This advertorial from Merck explores how the removal of contaminants from water is of paramount importance for the preparation of culture media.
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Application Note: Determination of stevioside and rebaudioside A in stevia leaves, beverages and food additives using HPTLC-MS
High Performance Thin Layer Chromatography coupled with Mass Spectrometry (HPTLC–MS) is a very useful analytical technique where samples can often be analysed with a minimum of sample preparation.
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Merck’s response to the COVID-19 pandemic
Merck outlines how is it helping to respond to the COVID-19 pandemic and empowering scientists to detect and characterise viruses and develop vaccines and therapies.
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Analysis of adulterated lemon essential oil on the SLB-5ms
Citrus essential oils are of high economical importance in many parts of the world. They are complex substances that are used mainly in the food, beverage, cosmetic and perfume industries.
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Application Note: New EN ISO 6579-1 for Salmonella Detection in the food chain
The International Organization for Standardization (ISO) publishes the EN ISO 6579-1 standard, which specifies a horizontal method for the detection of Salmonella spp. in the food production chain.