Bacterial Detection White Papers & Articles

91. Speeding Up The QC Consistency Test For Salad Dressings 9/3/2015

    Measuring the viscosity of salad dressing can be a difficult undertaking. However, recent developments in the use of Texture Analysis instrumentation have led to an alternative method for evaluating the consistency of salad dressings. The instrument is designed to measure an axial load force in either compression or tension when used with a probe that makes contact with a test material.

92. Food Safety Culture: Tools For Implementation And Improvement 8/4/2015

    Upholding company values to influence positive behavioral change is an integral component of food safety culture. But, what devices and strategies can be used to direct company operations in these areas?    

93. 5 Reasons Why You Need A Crisis Communications Plan 7/6/2015

    Ice cream and listeria. Baby food and glass. Sprouts and E. coli. Hummus and listeria. Macaroni and cheese with metal shavings. Lettuce and E. coli. The list goes on and on, a collection of who’s who of foodborne illnesses and food-based issues that dominate headlines and elevate consumer concerns about the food supply.

94. Bacteria Get Bad Rap In Bottled Water Recall 7/6/2015

    Finding E. coli in bottled water has made a big news splash. We’ve heard of E. coli in ground beef, spinach, and the related fatalities. Now bottled water? Is this dangerous? No! Actually, the most recent bottled water recall really isn’t so much about the product’s actual safety.

95. Altering Food Or Packaging To Reduce Risks Has Its Own Dangers 6/23/2015

    Activists are renewing their attacks on components of canned products and also are seeking to ban a list of flavors found in food. These efforts remind me of infomercials urging viewers to take a chance on a product with a “30-day, no-risk, money-back guarantee.” Is anything ever “no-risk?” The answer is no.

96. Texture Analysis Of Apples 6/22/2015

    Shipping fruit is a challenge. The question for packaging professionals in the food industry is, “How much protection for the product is needed?” Many factors, such as distance being shipped, storage times, storage conditions, and the fruit’s ripeness, must be evaluated when making this decision. Fortunately for apple processors and packagers, analyzing apples’ texture can help aid in packaging and shipping decisions.

97. 5 Steps For Craft Beer Analysis 6/16/2015

    Testing alcohol and extract content, calories, degree of fermentation, and other parameters of your beer can now be completed independently, at any point of production, and free from external labs. With this alcohol and extract meter, in-house, lab-grade analysis of your craft beer can now be completed in five steps.

98. Carefully Consider Inks, Coatings Used For Direct Food Contact 6/8/2015

    How can a company know if the printing on its packaging will adulterate its food product? This is a question that food companies and food packagers should always discuss with their suppliers. Unfortunately, many of the responses to their queries can be confusing or ambiguous, leaving these companies stymied.

99. The Must-Have Beer Analyzer For Craft Breweries 6/5/2015

    For craft brewers, quality and consistency are characteristics of beer that can’t be compromised. Alcohol and extract content, calories, and degree of fermentation are just a few parameters this analyzing system can measure. From wort to final packaged product, your customers can be sure that what’s on the label is inside the bottle.

100. Analysis Of Pesticides In Baby Foods Using GCMS 12/11/2014

     Contamination of food products with pesticides is a growing concern because of recognized adverse health effects, increasing world-wide usage of pesticides, and increasing imports of raw foodstuffs from foreign sources. The concern is particularly acute for baby foods because of the high vulnerability of babies to health effects from synthetic chemicals such as pesticides.