Technology developed by US Agricultural Research Service (ARS) scientists that automatically scans poultry carcasses for contamination has been successfully tested in a commercial poultry plant.
The International Organisation for Standardisation has adopted a method developed by the European Commission's Joint Research Centre to measure vegetable fats in milk chocolate.
A combination of bacteria and a purple dye that can reveal the presence of toxins in milk in just a few hours could help ensure the safety of the milk supply.
Texture analysis using the Food Technology Corp TMS-Pro System makes possible precise, objective and repeatable measurements of the texture of food products.
Petrifilm count pPlates come in a ready-to-use format, removing the procedure of media preparation. Quality control is simplified with each batch of plates accompanied with a Quality Assurance Certificate from the 3M ISO 9002 certified manufacturing facility.
The Romer Labs AgraQuant melamine-sensitive ELISA test kit has been designed to meet the coming regulatory limits for melamine in food products.
Ecotech has extended its NATA-accredited services to include calibrations of pyranometers.
Thermo Fisher Scientific has launched a program focused on assisting government and commercial food testing laboratories in the development and implementation of methods for the analysis of melamine in food products. This program comes in response to the recent alert issued by the US Food and Drug Administration (FDA).
South Australian wine technical consultants Provisor and Advanced Analytical Australia have teamed up to deliver a DNA-based spoilage evaluation service to the wine industry in Australia and New Zealand.
The Tomato Analyzer software tool allows scanning devices to be calibrated using colour standards. The tool may also have applications in the colour analysis of fresh crops and in the evaluation of discolouration of foods after processing or cooking.
The CSIRO initiated Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.
The sweat of processed food eaters contains more salt and so their fingerprints are more corrosive and easier to detect.
An efficient, accurate and sensitive method of detecting toxins in shellfish has been validated for worldwide acceptance in a project completed by the IRL-initiated Virtual Institute for Metrology in Chemistry and Biology, in collaboration with the Cawthron Institute.
Using the same concept behind commercial breath-freshening strips, a researcher has developed a new, easier method for clinical taste testing.
Researchers at the University of Navarra have launched a product for the detection and characterisation of the Brucella bacteria, which is the causative agent for brucellosis.