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
are there a test method procedure to calculate % of meat content in meat products like lanchon and sausage
Under the new FSMA rule, what is required to start using an alternative method for pathogens? Is AOAC certification sufficient?
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