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Eurofins now offers validated methods for chondroitin testing on sports nutrition and joint health supplements.
This poster discusses research focused on the co-enrichment detection of Salmonella and STEC on produce matrices.
This poster discusses research with the purpose of demonstrating a proof of concept for a reliable methodology evaluating postbiotic materials as characterized by inanimate cells by flow cytometry.
This poster discusses research with the purpose to demonstrate proof of concept of the EPRI tool with real-world samples by comparing against a validated pathogen method and culture.
This poster discusses research with the purpose to evaluate the performance of a commercial real-time PCR Salmonella detection method with spice matrices having antimicrobial and PCR inhibitory properties and to determine if any method modifications are required to obtain acceptable results.
Our "Behind the Science" series looks at food testing from the perspective of the testers and industry experts who devote their careers to it. In this episode, Eurofins Chief Scientific Officer, Dr. Doug Marshall speaks with Dr. Kangming Ma, President at Eurofins QTA. Originally aired on January 20, 2026.
The production and distribution of foods, beverages, nutraceuticals, and related products can offer a wide variety of unique challenges at every stage of development and release, including off-odors and off-flavors, discolorations, and the presence of foreign materials. This webinar covers various analytical strategies for troubleshooting these challenging problems. Originally Aired on January 21, 2026.
How do you know when it makes sense to bring in product development support and when it doesn’t? Based on what we see across brands, ingredient companies, and startups, here’s a practical way to think about it.
Pathogenic organisms, like Salmonella and E. coli, can grow in low water activity foods, leading to foodborne illness outbreaks. Thermal processes inhibit microbial growth and ensure only safe ingredients and products reach the shelves. Thermal processes must be validated to make sure they fully prevent pathogen growth. This blog outlines what foods may need an LWAF thermal process, what a validation study looks like, and the results the experts at Eurofins provide.
Ethylene oxide is gaining attention in the food regulatory space. EtO was banned as a food fumigant in 1991 in the EU. While ethylene oxide is not banned for use in foods in the United States, it is important to understand the allowed tolerances in the US and EU, especially as regulations continue to evolve and online sales contribute to increasing overseas exports. This article outlines the uses and toxicity of EtO, US and EU regulations, and EtO analysis at Eurofins.
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