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.
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Whitepapers & Application Notes
The analysis of mineral oil hydrocarbons in food needs for every type of food an adequate sample preparation and this could be complex and difficult.
Poster: Validation of the UltraSnap Surface ATP test and ensure luminometer for ATP hygiene monitoring on stainless steel surfaces
The use of rapid ATP tests allows for a quick determination of cleanliness; this study demonstrates the use of dry and wet bacteria from surfaces as a measurand of the performance of the device.
The trend of consuming more natural foods such as raw milk has been on the rise for its perceived health benefits and enhanced nutritional qualities. However, natural foods are not necessarily safer.
The determination of MOSH and MOAH in food can be done by an automated LC-GC-FID system for routine analysis.
Increased levels of chlorate in different foodstuffs and drinks, a chemical that can be harmful to the health, are forcing the industry to rethink.
Anecdotes from craft brewing booms of the past (c.1997) identify poor quality as a root problem leading to market contraction. While overall quality is shaped by a bevy of factors (ingredients, process, tools, and sheer artistry of the brewmaster), one common element of outstanding craft brewers who survived the bust…
Environmental stresses like cold weather are known to induce antibiotic resistance in bacteria, as the pathogens mutate to react to any and all things potentially harmful to them. Recently, a Czech Republic research team in Antarctica used the RiboPrinter® molecular characterization system to discover a new species of Staphylococcus, one…
A leading UK cosmetics company develops, manufactures and fills bath and body care, hair care, skin care, aromatherapy, sun protection and sunless tanning products. For manufacturing efficiency, production stoppages have to be kept to a minimum, and high standards of hygiene of manufacturing equipment need to be maintained.
Food product flavours are routinely monitored for quality, authenticity, and safety. Analysis may also be necessary due to off flavour or odour complaints. Aroma and flavour profiles are unique and consist of a large number of compounds spanning a wide range of concentrations, polarities, and functional groups and complicating the…
How the microbiome develops during childhood has repercussions for the rest of our lives. It influences our risk of developing allergies, intestinal illnesses and becoming overweight. Nutrition plays an important role from the outset. Polysaccharides in breast milk – human milk oligosaccharides (HMO) – can promote a healthy intestinal flora.
Volatile compounds in various packaging materials for filled cookies and crackers as well as soft and chewy candy products were analysed by automated direct thermal extraction combined with GC/MS.
Mineral oil (MO) residues in food raised public concern due to some elevated concentrations up to several thousand milligrams per kilogram food. Due to the chemical structures two groups of MOs can be differentiated.
Hear the word ‘cannabis’ and it’s perhaps an image of spliffs that most readily spring to mind. Things are changing, however. Cannabis products are increasingly promoted in countries or states where consumption of the bi-product CBD is legal.
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.