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Following the recent webinar titled "Validation of Thermal Processes Applied to Low-Water Activity Foods" experts Shirin Abd and Dr. Wilfredo Ocasio answered some frequently asked questions.
Although many genera of bacteria produce lactic acid as a primary or secondary end-product of fermentation, the term Lactic Acid Bacteria (LAB) is conventionally reserved for genera in the order Lactobacillales. LAB have many applications in food production and spoilage, all of which apply when considering when and how to test for lactic acid bacteria in food.
Read this press release about the new rapid, accurate Chlortetracycline concentration testing methodology at Eurofins Animal Heath Testing for Type B and C Medicated Feeds.
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