Case Studies

Food safety risks in fruit and vegetable processing environments can come from many different sources. Agricultural items are inherently dirty products, which can introduce risk- including microbial pathogens- to a facility from the outside environment. If your Environmental Monitoring Program (EMP) and sanitation programs are not sufficient to control these risks, these products could be potentially cross contaminating other products that are subsequently processed in the facility. It is therefore imperative that we think about risks from both our incoming products and our processes when designing environmental monitoring programs.

Nestled in the heart of California’s San Joaquin Valley, Fresno is a thriving agricultural hub renowned for its diverse produce, dairy farms, and food manufacturing operations. Strategically positioned within this bustling industry, Eurofins operates three specialized laboratories in Fresno, each dedicated to providing cutting-edge testing and support tailored to the region’s needs.

The southwest leafy green industry has once again completed its migration south and Eurofins Microbiology Laboratories Yuma is ready. This year the lab has upgraded to better support the industry.

This poster discusses research with the purpose to validate enrichment concentration as a method for shortening enrichment times to 12 hours for Listeria testing in leafy greens.

This poster discusses research with the purpose to develop a molecular method that detects indicators of enteric pathogen contamination and requires less than six hours of enrichment.

Eurofins Microbiology Laboratories in Salinas has met this industry demand for quality, and as a result has expanded the Eurofins presence within the produce market.

This poster discusses research focused on the co-enrichment detection of Salmonella and STEC on produce matrices.

This poster discusses research with the purpose to demonstrate proof of concept of the EPRI tool with real-world samples by comparing against a validated pathogen method and culture.

Mushroom toxicity comes from many sources, including the soil, processing, and the mushrooms themselves. This infographic outlines sources of contamination, as well as steps to take to minimize the risk of toxins entering the food chain.

Watch this on-demand webinar to learn about the significant organic food industry growth. The webinar provides an overview of the impact of SOE on certified entities, and a discussion on how to build risk management systems to meet regulatory and consumer expectations for your products' organic integrity. Original airdate April 19, 2023.