A new process for making a 3D microstructure that can be used to analyse cells could be useful in counterterrorism measures and water and food safety concerns.
Continual process monitoring with the Pack-Vac Leak Detector will detect sealing problems before they snowball and catch defects before they get to customers.
A retrospective study of nearly 40,000 proficiency test results over the past 14 years shows that food microbiology laboratories continue to submit false negative and false positive results on a routine basis.
The Leak-Master Easy is suitable for testing almost all stable and flexible packaging, including vacuum packaging. The test system enables even the smallest leaks to be detected without any test gas.
A technique developed by a University of Missouri research group may make food contamination testing more rapid and accurate. The detection test also could accelerate warnings after bioterrorism attacks.
Researchers have been able to reconstruct the genome sequence of an outbreak strain of Shiga-toxigenic Escherichia coli (STEC) that caused over 50 deaths in Germany. They used an approach known as metagenomics, which bypasses the need for growing bacteria in the lab. Metagenomics has been used previously in a clinical diagnostic setting to identify the cause of outbreaks of viral infection, but this is its first reported use in an outbreak of bacterial infection.
NIZO food research and Medimetrics have joined forces by developing a technology to sample from the small intestine in a non-invasive way. The small intestine plays a crucial role in digestion and immunity. Building proof of the effects of nutritional and probiotic interventions based on small intestinal content is now within reach.
The Eruopean Food Safety Authority’s Panel on Biological Hazards has developed a model to help identify mechanically separated meat and differentiate it from other types of meat.
A new test developed by the University of Copenhagen allows sensory researchers to conduct rapid product tests under natural circumstances using larger groups.
Measuring key textural parameters such as brittleness, toughness and crispiness, the Ice Cream Cone Support Rig reliably informs cone formulation and design for optimum consumer acceptance and product success.
Creaminess or astringency of new foods can be determined by measuring the sound generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food research, records and analyses the sound of rubbing of the tongue against the food and can be used to predict the sensory effects of food innovations.
The Technical University of Denmark’s National Food Institute has adopted a Thermo Scientific iCAP Q inductively coupled plasma mass spectrometer for research supporting EU Commission development of standards for arsenic and nanomaterials in food.
Since the mid-1990s, Denmark has reduced animal consumption of antimicrobial agents by 60% without reducing its agricultural output. Bearing in mind that the global consumption of antimicrobial agents for animals is almost twice the size of human consumption, Denmark’s efforts are a shining light in the global struggle against antimicrobial resistance.
Quality by design rather than by testing. Many labs are moving onto the process line but this does not mean the end of the food lab.
Companies faced with food tampering need to make sure they remain sensitive to their customers’ cultural views before trying to assign blame when responding, according to a new study.