http://www.foodquality.com Raw Material Testing Topic Rss http://www.foodquality.com/details/article/1395235/Move_Over_Salmonella.html <p>You&rsquo;re not likely to see a picture of Campylobacter in a post office lobby, but as of July 2011, the FSIS has introduced a new performance standard to reduce the prevalence of Campylobacter, similar to the one used for Salmonella for years.</p> 2011-11-15T18:30:00Z http://www.foodquality.com/details/article/1325267/Is_FSIS_Too_Lax_with_Salmonella_in_Turkey.html <p>At least one person has died and more than 110 in 31 states have been sickened as a result of this summer&rsquo;s outbreak of <em>Salmonella</em>involving two distinct but closely related strains.</p> 2011-08-26T16:48:00Z http://www.foodquality.com/details/article/1304503/U_S__Food_Pathogen_Testing_Growing_Robustly.html <p>Microbiologic testing for specific pathogens in the U.S. food processing industry has increased 18% annually for the past three years and is expected to continue to rise, according to a recent report. U.S. food processors performed 213.2 million microbiology tests in 2010, of which approximately 22% were specific pathogen tests, according to the author of the report.</p> 2011-07-25T16:36:00Z http://www.foodquality.com/details/article/1255491/On_the_Trail_of_Salmonella.html <p>Of all foodborne pathogens, <em>Salmonella</em> is one of the most difficult to isolate because of its homogeneity. Strains like <em>Salmonella enteritidis</em> and <em>Salmonella Montevideo</em> are, genetically speaking, almost indistinguishable from one another using conventional tools of forensic microbiology.</p> 2011-07-15T22:36:00Z http://www.foodquality.com/details/article/1040457/Certified_Wheat_Seed_Ensures_Quality_of_the_Loaf.html <p>When it comes to food ingredients, few food manufacturers can match the quality assurance and traceability claims of Warburtons, the United Kingdom&rsquo;s largest independent baker.</p> 2011-03-22T15:47:00Z http://www.foodquality.com/details/article/807897/Dioxin_Detection_Offers_Protection.html <p>In recent years, several high-profile contamination crises have raised concerns over dioxin levels in a variety of food products. In December 2008, the Irish government recalled all pork products made in the Republic of Ireland after the discovery of dioxins in slaughtered pigs. Tests on some of the Irish pork products showed dioxin levels up to 200 times the recognized safety limit. This was followed by the Chinese government&rsquo;s December 9th announcement banning all imports of pork from Ireland after some of the meat was found to be contaminated with elevated dioxin levels. These crises dealt a massive blow to consumer confidence in these regions; government agencies and food processors needed to source instrumentation that could accurately identify and contain the spread of dioxins in the global food supply.</p> 2009-02-01T03:03:00Z http://www.foodquality.com/details/article/834877/Making_Fluid_Milk_Taste_Better_Longer.html <p>According to USDA, fluid milk accounted for 18.1percent (17.4 billion lbs.) of edible food lost by retailers, foodservice and consumers in 1995. (See Kantor et al., 1997 for more information). One major factor contributing to dairy product loss and reduced quality is spoilage of products by bacteria. Spoilage presents the dairy industry with a two-pronged problem: Direct economic losses from products removed from the distribution chain and long-term loss of consumers who have had an unpleasant encounter with dairy products and later refuse to willingly choose milk as a beverage.</p> 2006-02-01T14:06:00Z http://www.foodquality.com/details/article/878103/Signs_of_the_Times.html <p>Levels of raw grain testing are increasing as measurement science technology increases. According to Charles Hurburgh, professor-in-charge of the Iowa Grain Quality Initiative, 1 a grain quality and research program at Iowa State University, there are a lot of new requirements on the food trait front, such as amino acid profiles and fatty acid profiles.</p> 2005-08-01T16:28:00Z http://www.foodquality.com/details/article/878155/Air_Sampling_101.html <p>Proactive companies from all sectors; pharmaceutical, food and beverage, biotechnology, hospitals and environmental protection, are realizing the importance of an active air sampling program. There are several options in sampling methods, some more efficient than others.</p> 2005-06-01T23:42:00Z http://www.foodquality.com/details/article/878153/Choosing_a_Laboratory_Water_System.html <p>Food analysis laboratory needs for purified water tend to be modest in quantity but demanding in quality. Food analytical methods call for two general water quality grades, pure and ultrapure. To meet purified water needs, cost-conscious laboratories consuming up to 15 liters of water per day must choose from among several options&hellip;</p> 2005-06-01T23:41:00Z