Eurofins US Food Announcements & News

Explore Eurofins Rapid Microbiology Laboratory's BSL‑2 pilot plant for dried and fermented meat validation studies, from fermentation chambers to HPP and final product results.

Explore how rapid testing—from culture methods to PCR and droplet digital PCR—is transforming STEC detection and speeding food safety decisions.

Learn how qPCR and ddPCR improve STEC confirmation, reducing turnaround time and increasing sensitivity compared to traditional culture methods.

Eurofins Rapid Microbiology Laboratories announces the appointment of Dr. John Henson as Director of Technical Services. With 26+ years of experience in meat science, food safety, academia, and industry consulting, Dr. Henson brings extensive technical expertise and leadership to support Eurofins’ growing scientific and client programs.

Why do food companies wait for recalls instead of investing in advanced foreign object detection? A candid take on proactive food safety and ROI.

Explore how expanded STEC testing impacts risk management, regulatory readiness, and economics in the beef industry. Brian McFarlane breaks down why food safety decisions—especially around the Big 6 STECs—are both scientific and financial.

Explore the leading causes of childhood and adolescent obesity—from ultra-processed foods and excessive sugar to sedentary lifestyles, parental influence, mental health, and governmental policy—and learn evidence-based guidance to support healthier nutrition and habits for kids.

Explore how to comply with FSIS guidance for ready-to-eat fermented, salt-cured, and dried products with an effective validation study balancing scientific rigor, processing expertise, and craftsmanship. This article outlines how to achieve the right balance in your validation approach and how strong, data‑driven studies ultimately enhance the safety, consistency, and reliability of dried and fermented meat products.

This research poster evaluates how lactic acid interventions and high‑pressure pasteurization reduce Salmonella and Listeria in dried and fermented ready‑to‑eat salami.

Eurofins Rapid Microbiology Laboratories introduces the Advanced Learning Institute, offering accredited food safety training programs from HACCP, SQF, BRCGS, and FSPCA to practical courses on sanitation, Listeria management, auditing, and more for food manufacturers and professionals.