Resources

An outline of a few of the key qualities and considerations of the BACGene real-time PCR pathogen detection system, and how they translate to information you can use to be knowledgeable on your current and future pathogen testing decisions.

Spices are known to have antimicrobial and PCR inhibitory components. This research validates the performance of the BACGene Salmonella spp. realtime PCR assay for detection of Salmonella in seven spice matrices and an additional nine spices via matrix verification.

The VIRSeek Hepatitis A, Norovirus G1 and G2 assays have been validated by ISO for detecting HAV and NoVG1 and NoVG2 in soft fruits, leaf, stem, and bulb vegetables, bottled water, bivalve molluscan shellfish, as well as on food surfaces.

Eurofins explores the considerations for Salmonella identification, techniques, and guidance.

The research and development team of Eurofins Microbiology Laboratories, Inc. set out to better understand STEC growth on lettuce by designing an experiment to observe the limits of detection by real-time PCR using bacteria that were cold-stressed against those grown under non-stressed conditions. This white paper explains further.

Learn how mushrooms can become contaminated with bacteria and what you can do to protect your consumers. Eurofins provides comprehensive food testing services.

New Rapid Pathogen Testing Services. Eurofins Microbiology Laboratories, Inc. is pleased to share our new Enteric Pathogen Risk Indicator (EPRI™) Testing. This new service is a rapid approach to risk identification and management using fast genetic technology (PCR) with the benefits of an indicator test. In addition, we can screen for Salmonella and Shiga toxigenic E. coli at the same time in one assay.

Learn about the most common food pathogens and their impact in food handling and production. Testing your products can help manage risk of contamination from pathogens. Partner with Eurofins for all of your food safety testing needs.

Shiga toxin-producing E. coli (STEC), in particular, is a group of E. coli strains most associated with foodborne outbreaks. As food producers, you have the responsibility to ensure your consumers don't become a statistic. Read on to learn more about STEC and other food pathogens and how to eliminate them from your products.

Is "not detected" the same as "absent"? David Legan, Ph.D. from Eurofins Microbiology in Madison, WI discusses this topic in this short video.