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

updated 1 year ago

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?

updated 1 year ago
Did anyone conduct a study comparing the various advanced methods to each other? Is there a clear winner?
What are the main limitations for PCR testing of pathogens?

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