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
Recommended that samples be taken immediately before production after cleaning or when sanitizing have been completed?
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?
How does one determine shelf life
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?
How can we keep the freshness of fruits and vegetables without adding chemicals
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?
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?
are there a test method procedure to calculate % of meat content in meat products like lanchon and sausage
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?
Under the new FSMA rule, what is required to start using an alternative method for pathogens? Is AOAC certification OK?
What method is best used for shelving of pastry products in an eatery
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?
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