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