Webinars

Upcoming Webinars:

Register to attend one of our live broadcasts. Calendar already booked up during that time? No problem. Register today, and you will receive a copy of the webinar recording after the live event.

The Science Behind a HPTLC Test

Monday, April 21, 2025 | 11 AM CDT

Presenter:

Patrick Fast
Technical Manager, Eurofins Botanical Testing

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BEHIND THE SCIENCE WEBINAR SERIES

"Healthy” Labeling Claims with Mollie Van Alst

Wednesday, April 23, 2025 | 12 PM CDT

Presenters:

Mollie Van Alst
Senior Analytical Services Manager, Eurofins Food Chemistry Testing

Dr. Doug Marshall
Chief Scientific Officer, Eurofins Microbiology Laboratories

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Understanding Protein Analysis for Label Claims and Characterization

Wednesday, April 30, 2025 | 11 AM CDT

Presenter:

Dan Berg, MS
Senior Analytical Services Manager, Eurofins Food Chemistry Testing Madison

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Understanding Mycotoxins: Risks and Mitigation Strategies

Tuesday, May 6, 2025 | 11 AM CDT

Presenter:

Leo Schilling
Manager of Laboratory Operations - Mycotoxins and Veterinary Drugs, Eurofins Central Analytical Laboratories

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On-Demand Webinars:

Probiotic Enumerations: The Basics

This informative blog post covers the basics of probiotic testing for new brands. Learn about federal regulations, formulation, and testing options, including plate counts and flow cytometry, surrounding the efficacy and safety of probiotic supplements. This article contains valuable information for anyone involved in probiotic manufacturing, formulation, or branding!

Keywords: Blog Microbiology Probiotics

Cyclospora Outbreaks and How to Mitigate Risk

Ensure food safety of fresh produce to avoid a Cyclospora outbreak. Learn more about Cyclospora in commercial produce and how to detect and mitigate risk of contamination.

Keywords: Blog Microbiology Produce Cyclospora

Challenges in Testing for Pathogens in Spices and Seasoning Blends Webinar

In this webinar Dr. Demarco, Associate Scientific Director of Eurofins Microbiology, discusses problems from the perspective of the spice manufacturer, rapid and conventional cultural methods most commonly used when testing for pathogens in spices, issues with testing methods and most commonly used approaches to circumvent them, as well as opportunities for improvements.  Original airdate April 27, 2023.

Keywords: Webinar Microbiology Spices Ingredients Food

Mushrooms and Food Pathogen Risk

Learn how mushrooms can become contaminated with bacteria and what you can do to protect your consumers. Eurofins provides comprehensive food testing services.

Keywords: Blog Microbiology Produce Supplements Mushrooms Pathogen

Nanobubbles: A Novel Approach to Produce Washing

Fresh produce undergoes several steps to reduce risk of pathogen contamination, but did you know that Nanobubble technology could be one of them? Nanobubbles are very small (70-120 nanometers) gas bubbles that exhibit interesting physical properties due to its size. It has been a relatively new field of research that could provide significant improvements to food production and water treatment.

Keywords: Blog Produce Microbiology

Chemical versus Microbial Contamination

Chemical and microbial exposure are the most common types of contamination during food processing. Understanding the sources of each type of contamination helps to effectively prevent problems before they arise. This infographic below explains various contamination sources in food, feed, and botanical products. These include residual solvents, storage issues, improper handling, and more.

Keywords: Infographic Supplements Contaminants Food Microbiology Special Investigations

Alicyclobacillus. What Is It and Is Your Product at Risk?

Alicyclobacillus is a non-pathogenic spoilage bacteria that silently sours fruit juice products. With the ability to survive commercial pasteurization, Alicyclobacillus causes unpleasant odors in food products that make the products undesirable to consumers. Is your product at risk?

Keywords: Blog Microbiology Food Beverages

MicroTally™ Swab Testing for Meat

MicroTally™ has created an easy, FSIS compliant tool for meat sampling. Learn how Eurofins support can make using this tool even easier.

Keywords: Blog Meat Microbiology MicroTally

Q&A from the Validation of Thermal Process Applied to Low-Water Activity Foods Webinar

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.

Keywords: Blog Microbiology Food AdvancedFoodMicrobiology

Thermal Process Validation for Low Water Activity Food

Pathogenic organisms, like Salmonella and E. coli, can grow in low water activity foods, leading to foodborne illness outbreaks. Thermal processes inhibit microbial growth and ensure only safe ingredients and products reach the shelves. Thermal processes must be validated to make sure they fully prevent pathogen growth. This blog outlines what foods may need an LWAF thermal process, what a validation study looks like, and the results the experts at Eurofins provide.

Keywords: Blog Food Microbiology Regulatory AdvancedFoodMicrobiology