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A team of UW–Madison researchers set out to help solve the problem of foodborne pathogens, collaborating with meat industry advisor Bob Hanson and representatives from numerous industry partners. The group also shared the results of their effort to design, test, and validate a new processing method known as hydrated surface lethality (HSL).
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Industry
In this poster, Eurofins describes how the utility of flow cytometry was expanded further by applying modifications to ISO 19344(B) in order to accurately quantify the yeast in the sample.
Your CBD and hemp-derived multiple-use cosmetic and personal care products that contain preservatives need to be tested to assure the preservation, or antimicrobial action is adequate to fight the introduction of microorganisms.
This poster compares BACGene Real-Time PCR and BAX® System PCR Methods for the Detection of Salmonella in Pet Food.
In this webinar FREMONTA & Eurofins discuss cloth sampling method validation for microbial testing on beef trim. Original airdate November 10, 2022.
Foreign materials in products can be dangerous to consumers and damage a brand's reputation. At Eurofins, we have the expertise and experience to handle all kinds of foreign material investigations, including issues in pharmaceuticals and dietary supplements. This case study outlines how we used soot, ash, and char analysis to help a client avoid weeks of factory closure following a small fire.
This publication will cover two additional important points: 1.) How to choose the right calibration set for your application 2.) What criteria you must have for optimal calibration samples
To address the industrial needs for rapid and economic analysis of steviol glycoside products we developed and validated a method. This method has the potential to be adapted as an industrial standard for the rapid and economic analysis for testing steviol glycosides.
Eurofins Microbiology and Dr. Doug Marshall present The Evils of False Positives and False Negatives in Pathogen Testings.
Microbiological specifications are tools used to help manage risk in a food business. A specification defines the limits of acceptable and unacceptable conditions at important decision points in the manufacturing and distribution continuum, from ingredient specifications to final product specifications. In this white paper we will explore the types, uses, and creation of microbiological specifications.
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