The top 15 pathogens, which includes Salmonella, Listeria monocytogenes, Campylobacter and E. coli O157:H7, make up 95 percent of illnesses and deaths from food in the U.S.
What are Special Projects and in what instances can you use it to support your product? Eurofins Microbiology Special Projects Manager Bill Centrella provides an overview and some examples.
An ideal pathogen detection solution should provide increased confidence in results, high reproducibility and robustness to routine testing labs, fit seamlessly in laboratory workflow without disrupting it, and work well for medium-to high-throughput testing laboratories. This Q&A provides some insights.
As the testing methodology conquers the three decade milestone, John Wadie at 3M Food Safety talks about how food safety testing has evolved, the role of Petrifilm, and the future of food safety testing against the backdrop of FSMA.
Prof. P C Vasavada provides a preview of his upcoming presentation at the Food Safety Consortium, in which he will speak about food safety testing trends, and discuss approaches for testing of food and food plant environment, emphasizing microbial and other significant food hazards.
“Food defense is different from preventive controls and food defense cannot be prescriptive—it needs to be tied to a facility-specific risk evaluation,” says Shannon Cooksey, Senior Director at the Grocery Manufacturers Association.
Jordan Shaw, Microbiology Quality Manager for Eurofins US , talks about ISO accreditation, importance of lab design, dealing with hot samples, and practical challenges that food safety testing labs commonly encounter.
Adopting a couple different methods of verification, such as ATP swabs and microbial testing, done in a couple dozen strategic locations throughout your plant, should suffice to verify that your plant has been properly cleaned and sanitized, says 3M Food Safety’s Camila Gadotti.
“A good training program needs to address why are we doing this, what is the reason and rationale behind the training. The WHY is as important as WHAT we need to do. Often times, trainers are great auditors, but bad trainers.” – Eurofins’ Gary Smith.
Although commonly overlooked, microbiological method validation studies are the linchpins of entire quality programs, and method validations done without rigor are crippling our industry’s ability to truly ensure the quality and safety of foods on a daily basis.