As government regulations and consumer demand warrant cleaner, non-contaminated products, rapid mycotoxin analysis is critical.
If you really want to know whether your $200,000 bottle of wine is worth every penny, you should explore using isotope ratio mass spectrometry for authentication.
Using ATP-based Methods for Cleaning and Sanitation Verification
There are several factors that must be considered when selecting a reliable and accurate system for detecting adenosine triphosphate.
How to Use FMEA to Risk Assess Pathogen Testing Methods
All methods are not equal, and companies must understand the testing methods used on a Certificate of Analysis.
FSMA to Expand Lab Responsibilities, Partnerships Essential
Partnerships between research and regulatory labs should strive to bridge information gaps with the goal of harmonizing standards, integrating lab networks, and expanding surveillance programs.
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.
Microbiological Method Validation: The Elephant in the Lab
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.
False positive results (in which a sample that does not contain pathogens is incorrectly shown as positive) are a nuisance. But false negative test results—which fail to detect true pathogenic organisms in the sample—are just not unacceptable.
Global regulations are changing and microbiology labs are faced with considerable challenges including, but not limited to, rapid results, increasing volume of work, cost constraints and increasing customer, media and regulatory scrutiny. How are testing and training evolving to address these demands? Nancy H. Eggink, of 3M Food Safety, provides some answers.
