Resources

Validation of aseptic fillers intended for the production of low-acid, shelf-stable products is a core requirement of the FDA’s low-acid canned food (LACF) regulations (21CFR113 and 108.35). Microbiological challenges of the aseptic zone and packaging material sterilization cycles are important components of the validation process. These challenges are often conducted at the production site using non-pathogenic surrogate organisms that mimic the resistance of the pertinent target pathogen. This presentation will provide a brief history of the use of such surrogates for the validation of low-acid aseptic fillers along with the approach we have used to qualify the surrogates as adequate for the intended technology.”

When we send a sample of food for testing, we generally think about a pretty simple system where we submit a sample, wait a bit of time, and then find out if the target organism is there. What we often forget is just how complex our food, processing systems, and environments truly are.

Method validation, method verification and fitness for purpose all seem similar, but each requires a distinct level of evaluation and different considerations. Learn more about their similarities and differences in this article.

Today, there is a widely shared belief that the rate of non confirming presumptives (NCP’s) “false positives” in food pathogen diagnostics has increased significantly in recent years. This increase has been most closely associated with PCR and real time PCR testing. It has not yet been possible to answer the question definitively, nevertheless, the belief is real, and the limited data that have been analyzed suggest that non confirming presumptive rates are indeed on the rise.

Join our team of presenters at Eurofins Microbiology Laboratories for an in-depth webinar all about rapid microbiological methods. They presented on the range of methods available, as well as the technologies behind them, while also exploring factors that affect their performance.  Learn what to consider when selecting a rapid method such as sensitivity, validation status, and speed.  Practical considerations around the method applications will be addressed.

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.

New validated methods are here at Eurofins! Check out this white paper written by Joelle Mosso on our new method for faster and more cost efficient pathogen analysis on beef trim using MicroTally® cloths!

Whole-Genome Sequencing aids in tracking foodborne illnesses and drug resistance in food pathogens. Read on to learn how WGS ensures food safety and quality.

Testing food and ingredients is a proactive step you can take to analyze and verify the quality and safety of your products.  There are many considerations you should know about using test kits and instruments in your manufacturing plant. This article provides advice and considerations when buying in-house test kits and instruments.

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.