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Objective: To provide a forum to exchange, discuss and share information on issues facing the beverages and acid/acidified industries

Objective: To provide a forum for the exchange and sharing of information related to the development and use of advanced and emergent technologies to promote food safety

Objective: To provide a forum to exchange, discuss and share information on Food safety and Food safety education

Objective: To provide a forum to exchange, discuss and share information on the safe production of fruit and vegetable products

Objective: To provide an international forum for the exchange of information on the specific issues associated with food laws, regulations and policy.

Objective: To provide a forum to exchange, discuss and share information on the production and processing of safe, high quality dairy products

Objective: To provide a forum for the exchange and sharing of information related to the development and use of laboratory methods for the analysis of food and related commodities

updated 5 months ago

Recommended that samples be taken immediately before production after cleaning or when sanitizing have been completed?

updated 6 months ago

What are the basic differences between the PCPC (CFTA) AET method and the traditional USP 51 method? Is it just the re-inoculation at 28 days; challenging the preservative for 56 days total?

updated 6 months ago

How does one determine shelf life

updated 6 months ago

I have been searching for environmental coupons to perform some validation studies in my lab, but I am having a hard time. Any recommendations on companies or websites that sell these coupons?

updated 10 months ago

How can we keep the freshness of fruits and vegetables without adding chemicals

updated 1 year ago

salmonella recall

updated 1 year ago

We recently introduced a technique for measuring sodium using a benchtop NMR instrument. We specifically target sodium. Salt (NaCl) can also be found if we can eliminate or account for any other forms of sodium or chloride. Currently titration and conductivity meters are primarily used to detect salt (NaCl) where the focus is on finding the chlorides first. Curious to know what people in the food industry think about a new way of measuring sodium (Na) and potentially salt (NaCl). Any feedback is greatly appreciated.

Does the new Presidential administration change anything in food laws?

updated 2 years ago

There are a number of systems claiming to detect Yeast and Molds in yogurt in < 48-72 hours such as Tempo, Biolumix, Soleris, MOCON, BAX). I need to test yogurt (<1 cfu/gr). I wonder if anyone has any experience with one of these systems for yogurt. What are the pros and cons of each?

updated 2 years ago

are there a test method procedure to calculate % of meat content in meat products like lanchon and sausage

updated 2 years ago

Are GFSI audit rules congruent with FSMA

Under the new FSMA rule, what is required to start using an alternative method for pathogens? Is AOAC certification sufficient?

updated 2 years ago

Under the new FSMA rule, what is required to start using an alternative method for pathogens? Is AOAC certification OK?

updated 2 years ago
Can I use a private well as the source of water for manufacturing operations?
updated 2 years ago

What method is best used for shelving of pastry products in an eatery

updated 2 years ago
Did anyone conduct a study comparing the various advanced methods to each other? Is there a clear winner?
updated 11 months ago
Does the health department require glove usage in food service facilities?
updated 2 years ago

Reading the press release of Cherney Microbiological Systems about predicting shelf life using the GreenLight technology It looks very interesting. I also looked at the Mocon site to understand the technology. Still there are questions: 1. Does anyone have any experience with the system. 2. How can the Mocon system measure TVC when you have a mixture of slow and fast growing organisms? 3. Will a single mold cell even detect in 15 hours? 4. Are there different media for bacteria, yeasts and molds?

What is the proper cooling temperature reduce strawberry decay?
updated 2 years ago
What are the implications of the FDA FSMA on the industry?
What is the best method for the testing of Campylobacter in chicken/
updated 2 years ago
What is the importance of heat resistance strains of Alicyclobacillus species?
I like to be able to test Bukholderia cepacia complex (BBC) from processing water, what is the best method?
updated 2 years ago
Which is the best method to rapidly detect Listeria in ice cream?
updated 2 years ago
What method should I use for the detection of non 0157 STEC?
What are the main limitations for PCR testing of pathogens?
updated 2 years ago
Why European standards use Enterobacteriaceae and in the US coliform counts are used?
How do Salmonella, E. coli O157:H7 and other human pathogens penetrate the tomatoes?
Is juice used in alcoholic beverages covered under the HACCP regulation?
updated 1 year ago
Why some results for pathogens are negative in 25 g and other results negative in 375 g?
updated 2 years ago
I cultured Lactococcus lactis on M17 Media and obtained 6 x 10*6, 5 x 10*6 and 3 x 10*6 cfu/mL in 3 replicates. What should be the average value used?

How is milk pasteurized?

What are the main advantages of molecular methods vs the standard methods?

Does my lab need to have a strong molecular biology background in order to use molecular detection methods

updated 2 years ago
Why are Petri Dishes inverted during incubation?
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