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Lab techniques
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Selecting the optimal water quality for microbiology
This advertorial from Merck explores how the removal of contaminants from water is of paramount importance for the preparation of culture media.
whitepaper
Application Note: Determination of thirteen beta agonists in pork using ultra high-performance liquid chromatography – Tandem Mass Spectrometry
PerkinElmer evaluate the administration of beta-agonists as growth-promoting agents in food-producing animals.
whitepaper
Application Note: Sample enrichment for pathogen detection
Solus Scientific explain how your testing is only as good as your enrichment.
webinar
How to choose the best-adapted water quality for your food and beverage tests
Purified water plays a critical role in most of the analyses performed in modern food and beverage testing laboratories. Having consistently high-quality water on hand is of paramount importance to obtain accurate and reliable results.
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Seafood In-Depth Focus – April 2020
Our latest In-Depth Focus on seafood explores marine biotoxins and women in seafood.
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The benefits of Pulse Electric Fields
From chips to juices and dried products: New Food discovers how Pulsed Electric Fields (PEF) have been successfully and safely applied to a range of different products in the food and bioprocessing industries.
news
Human milk oligosaccharides, a success story
Jennewein Biotechnolgie produces human milk oligosaccharides (HMOs), which are functional sugars.
news
Sweet potato microbiome research ‘important first step towards improving yield’
In order to better understand the sweet potato microbiome, researchers have characterised it within and between actual working farms as they look for ways to protect yields from pests.
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How to efficiently and successfully implement a new food testing method in accordance with ISO 16140-part 3
ISO 16140 part 3, method verification, is one of the six standards belonging to the ISO 16140 series dealing with the various aspects of method validation.
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Food scientists reduce Salmonella identification process
The scientists have reportedly developed a method to determine Salmonella serotypes in just two hours, and the whole identification process within eight hours.
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New Campylobacter insight demands food industry action
New research entailing whole genome sequencing of campylobacter strains suggests that it mutates, with consequences for both detection and control of the pathogen.
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FSA publishes latest levels of antimicrobial-resistant bacteria in chicken
The two annual surveys tested fresh chicken on sale in the UK, with one looking at certain types of antimicrobial-resistant (AMR) E. coli, and the other at AMR campylobacter. The results are from Year Four of the surveys (2017 to 2018).
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Coronavirus’ impact on the food industry
The number of individuals infected with the Novel Coronavirus (COVID-19) continues to climb on a daily basis as does the number of deaths associated with it. Many of TAG's clients have asked what should be done to prepare for a growing number of cases in the United States.
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FDA advances identification and management of food parasite Cyclospora
Cyclospora is a parasite that contaminates food - mostly fresh produce - which causes Cyclosporiasis, an intestinal illness which is said to be on the rise in the US.
