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Contaminants

 

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The perils of detecting pathogenic bacteria in foods

1 February 2017 | By

Testing foods for microbes may seem archaic when compared to testing for the presence of chemicals. After all, chemists get to use very expensive grey boxes with blinking lights and labelled with an alphabet soup of acronyms. Not only that, they can sometimes do screens of hundreds of analytes in…

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Emerging contaminants in the water we drink

14 October 2016 | By Dr. Ulrich Kreuter, Technical Manager, NSF

People consume water from a wide variety of sources within the aquatic ecosystem and the control of contamination is an important issue, not only for human health, but also for the environment as a whole. The role fertilisers and pesticides play in changing aquatic ecosystems across the world is such…

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Salmonella risk reduced

26 July 2016 | By Stephanie Anthony, Editor New Food

A new report on Salmonella in eggs show that contamination risk has reduced since last report.

news

Cross out contamination

24 June 2016 | By Bjorn Thumas, Director of Business Development at TOMRA Sorting Food

According to the World Health Organization (WHO), an estimated 600 million people – almost 10 per cent of the global population – fall ill after eating contaminated food...

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Food for thought: EN ISO 11133:2014

20 June 2016 | By Dr. Andreas Bubert & Barbara Gerten from Merck KGaA

Dr. Andreas Bubert, Senior Global Product Manager for Culture Media Food & Beverage, and Barbara Gerten, Senior Scientist Traditional Microbiology, Merck KGaA, Darmstadt, Germany (MilliporeSigma in the USA), discuss the new EN ISO 11133:2014 Quality-assured culture media for food and water testing to enhance consumer safety.