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Researchers from Eurofins Microbiology and Third Wave Bioactives collaborated to compare the microbial succession of refrigerated chicken noodle soup. The purpose of better understanding how various culture ingredients not only prevent microbial spoilage populations, but also dive deeper into how microbial populations evolve over time.
This white paper explores off-flavor and odor investigations performed by Eurofins SFA. Authored by Eurofins' scientist Jamie Willems Ph.D.
In this digital conference Eurofins experts, industry partners and food safety thought leaders guide attendees through a discussion of the latest solutions and controls for persistent pet food manufacturing issues.
Validated methods are essential to reliable botanical testing. Method validation and development ensures analytical approaches are applicable to specific ingredients and provide accurate results. The process of method development and validation are outlined.
Why do pathogen tests take days when the detection methods (like PCR) can be completed in just a few hours? Dan DeMarco, Ph.D. from our Eurofins Microbiology lab in Louisville, KY discusses this topic in this short video. Eurofins publishes our Ask an Expert Series weekly on our social media platforms.
Taking Control of Food Spoilage and Safety in the Era of Food Microbiomics
In this webinar, Jeff Stassi and Lukas Vaclavik will discuss testing for both contaminants and adulterants in your products. Also, the importance of designing the proper monitoring program to ensure your products are safe and compliant. Original airdate June 20, 2023.
In this webinar, Eurofins and AFIA come together to provide updated information on the Safe Feed/Safe Food Version 7.0 changes.
Botanical reference materials play a critical role in herbal product testing. Learn about the importance of botanical reference materials, and how choosing a lab with a large reference material library impacts analytical outputs.
Are you incorporating novel or upcycled protein materials in your products? This handout describes a key issue surrounding traditional determination, calculation, and labeling of two compulsory nutrients (protein & carbohydrates) in the US Nutrition Facts Panel.
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