Keith Belk, PhD
Dr. Keith Belk is the Director of Eurofins’ Advanced Learning Institute and Professor and Holder of the Monfort Endowed Chair, Center for Meat Safety & Quality, Colorado State University (CSU), and as an Adjunct Professor in the Colorado School of Public Health. Previously, he served as Professor and Head of the Department of Animal Sciences at CSU. He earned B.S. and M.S. degrees from CSU, and a Ph.D. from Texas A&M University. He currently serves in a consulting role as the Director of Education for Eurofins Rapid Microbiology Laboratories, LLC. Dr. Belk is also a member of the International Committee for the National Western Stock Show, the Board of Directors for the International Stockmen’s Educational Foundation, on the Academic Advisory Committee for the Meat Institute Protein PACT, and on the technical advisory committees for Sustainable Beef, JBS, Colorado Premium Foods, and Hawkins.
Below are resources from Dr. Keith Belk:
This poster describes some of the work Eurofins has conducted on procedures to help control the quality of agave syrups.
Originally showcased at the 2016 annual AOAC meeting, this poster presents data for the “new” variety that will be valuable to anyone who buys or uses this type of fruit for processing.
Join our webinar speakers as they tackle one of the leading causes of recalls – the presence of undeclared food allergens!
This Proposition 65 Guide will help food, ingredient, and supplement companies navigate the regulatory and testing challenges that Proposition 65 presents when selling products into the state of California.
Although many genera of bacteria produce lactic acid as a primary or secondary end-product of fermentation, the term Lactic Acid Bacteria (LAB) is conventionally reserved for genera in the order Lactobacillales. LAB have many applications in food production and spoilage, all of which apply when considering when and how to test for lactic acid bacteria in food.
This Eurofins SFA case study highlights their investigative capabilities and work with legal and insurance claims. Here they take you on a guided case study, where they investigate an allergen claim originating in a restaurant.
Whether it’s a finished food item or a component of pharmaceuticals, identifying suspect batches of any product is an important part of the quality control process. In this webinar, Michael Dziewatkoski of Eurofins gives you the inside look into analysis of foreign materials along with actual case studies.
In this webinar, Doug Marshall, Chief Science Officer at Eurofins Microbiology discusses an approach to zone 1 testing that recommends non-direct-contact surfaces simultaneously for pathogens and indicators, then building a correlation between quantitative indicator count and Salmonella or Listeria prevalence. Dr. Marshall will share insights on how companies are employing this approach, including exploration of the various philosophical and scientific rationales for zone 1 pathogen testing.
Not all rancidity tests are equally appropriate. Here are some helpful hints regarding how each test is performed, what it reveals, limitations and which may be more important for a given scenario.
Food Safety – Packaging Concerns – Opening Up a Can of …Well You Know. Learn about packing concerns from this case study performed by Eurofins SFA.
