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To ensure that fluctuating sample demands can be met, while providing rapid, accurate results, it’s vital that manufacturers work with a testing facility to create an appropriate food safety plan.
Welcome to New Food's July 2021 Application Notes supplement.
Following the success of Food Integrity 2021, Professor Chris Elliott reflects on some of the key takeaways, with particular focus on food fraud.
Here, New Food offers an overview of the comprehensive Thermo Fisher sponsored webinar, in which microbiology expert, François Bourdichon, shared his wisdom on the best ways to protect against Salmonella and Cronobacter.
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.
Scientists at the University of Exeter reveal how bacteria that causes stomach upsets can beat the environment, with potential consequences for seafood testing methods.
Bia Analytical has dedicated research resources to testing herbs which are most vulnerable to adulteration.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
In this latest episode of the New Food Podcast, Bethan Grylls speaks with three food experts on the topic of Shiga toxin-producing Escherichia coli (STEC).
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
The FDA has provided an update for its microbiological surveillance sampling: FY18-19 fresh herbs (cilantro, basil and parsley) assignment.
A team from MIT has designed a colorimetric sensor that can spot signs of food spoilage and contamination.
