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Culture media for the microbiological testing of food, feed, or water must be prepared with pure water that complies with specifications described by the ISO 11133:2014 standard.
Use of an “Intelligent Knife” (iknife), based on the rapid evaporative ionization mass spectrometry technology, for authenticity assessment of pistachio samples
Beverage safety capabilities: Support for beverage testing heroes
X-ray systems can prevent glass-contaminated products reaching consumers and some production processes can even increase the risks – find out more.
Brighten up your virtual meetings and show your pride in being a Food Testing Hero with our virtual backgrounds
Find out how our microbiology & chemical analysis solutions can support each step of your food and beverage testing workflow.
Debates have arisen over the years as to whether or not there is a link between heavy metals and child development. Now, a new court case hopes to shed a light on this once and for all.
Guidebook on how to optimise quality control in food manufacturing through analysis of protein, fat, moisture and other parameters.
Infant formulas and baby food must meet clearly defined nutritional requirements and quality standards.
NQAC Dublin's Andrew Savage and Fabien Robert explain why the company developed an in-house method for the quantitative determination of five Alternaria toxins.
In an exceptionally challenging and changing climate, Tom Southall, Policy Director at the the Cold Chain Federation, outlines some key food safety considerations.
This week’s roundup includes powdered infant formula which poses a potential pathogen risk, a warning from Lion Eggs, and a variety of undeclared allergen recalls around the globe.
A study published in Nature Geoscience provides six ways to address nitrogen pollution which can impact our water quality for decades.
As functionality in food becomes ever more important to consumers, Shimadzu presents the results of a new method for flavonol quantitative analysis in tea leaves.
Technical food expert Mark Bristow outlines the steps management need to take in order to champion and maintain a strong food safety culture.
