Food safety is all over the news–not just here in the US, but globally. For many companies, having an in-house lab carries potential benefits that can reduce costs and considerably increase safety and efficiency.
With the summer heat, going to a holiday cookout can be a scary proposition. Food safety rumors abound, and it’s hard to tell what’s safe to eat. Here are the answers to the biggest questions I get as a food safety microbiologist.
Testing System for Sanitation and Biological Contaminants: Food Transporter Packing Tables, Floors, Distribution Processes & Truck Trailers
Surface contaminants can be found just about everywhere. But when a harvest bin, truck bed, packing house table top or floor or food contact surfaces are cleaned and sanitized, the question of whether or not the cleaning process effectively removes harmful contaminants needs to be addressed. In order to confirm that sanitation procedures are properly designed and maintained, sanitation testing is used to confirm that the producer or processor is focused on reducing the risk of foodborne illnesses.
We’ve had several people ask about the possibility for adapting our AOAC-approved Salmonella species and E. coli O157 Food Safety Kits for use with water samples. It’s a concept we’ve been thinking about, so it was time to fully develop the modifications needed to the sample collection and DNA extraction protocols and test the effectiveness of the assays on water samples.
Imagine getting food safety test results where you need them and when you need them. Point-of-need testing means running tests at or near the facility where the products are produced. It provides a number of advantages to the producer. First and foremost, test results are available much sooner since time isn’t wasted transporting samples to a distant testing facility. You can confidently ship products faster because you’ll have the results available sooner.