Blogs

The effectiveness of a preservative or antimicrobial product is critical in ensuring the safety of a food product and extending its shelf life. This article helps you to understand the basic considerations of preservative and antimicrobial efficacy testing, including determining a minimum inhibitory concentration (MIC), giving you the background needed to select the best test methods for your food product evaluation.

This poster evaluates the microbiological safety of immersion method concentrated coffee, and single strength cold brew coffee processed by UHT. The results were used to determine if temperature controls for safety (TCS) should be required for these products during retail.

Eurofins Microbiology Laboratories, Inc. of Milwaukee, WI is proud to announce the development of a new test method for acetic acid bacteria enumeration, intended for utilization by clients in the beverage industry.

Watch this on-demand webinar featuring industry experts, as they explore the analytical considerations for non-routine investigations of failures and losses in the wine, spirits, and beverage industry. Original airdate May 22, 2024.

Do you need microbial testing for your food products? Learn the importance of microbial challenge testing to ensure food safety and quality.

This white paper will provide a brief overview of both prevention and investigation of spoilage. By focusing on principles, it will not be able to answer every question, but rather will illustrate questions to ask during product design and failure investigations.

Beginning Nov 9, 2023, Eurofins Food Chemistry Testing Madison will include Allulose testing as an optional component of its primary sugar profile analysis, at no additional charge to its valued customers.

This case study details how Eurofins The National Food Lab was able to assist a start-up company in developing a shelf-stable Ready to Drink product with a high active concentration.

In this on-demand webinar, you will learn how to assess your microbiological food safety hazards related to these holding steps and determine if pathogen growth and/or toxin production may occur. We will discuss several case studies as well as different strategies you may employ to address these identified risks. Original airdate October 11, 2023.

In this webinar Jamie Willems, Ph.D. and Lily Zehfus, M.Sc. discuss common causes of off-odor, off-flavor, and flavor scalping issues as well as GC-MS techniques for troubleshooting. Original airdate September 12, 2023.