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Learn how mushrooms can become contaminated with bacteria and what you can do to protect your consumers. Eurofins provides comprehensive food testing services.
Fresh produce undergoes several steps to reduce risk of pathogen contamination, but did you know that Nanobubble technology could be one of them? Nanobubbles are very small (70-120 nanometers) gas bubbles that exhibit interesting physical properties due to its size. It has been a relatively new field of research that could provide significant improvements to food production and water treatment.
Gummy supplements continue to trend among consumers, but this matrix can be challenging to test. How does Eurofins address these challenges? Read about the answer from Jeff Stassi, Sr. Analytical Services Manager with Eurofins Food Chemistry Testing in Madison, WI.
Eurofins Craft Technologies recently became a gold member of the Algae Biomass Organization (ABO). Our team is excited to offer discounts and special rates to other ABO members. We answered some common questions about the ABO, membership benefits, and testing with Eurofins in this article.
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Ingredients
Phytochemicals are chemicals derived from plants used to test the purity, composition, adulteration, and potency of botanical products. Discover how plant chemistry shapes and motivates botanical product authentication.
Alicyclobacillus is a non-pathogenic spoilage bacteria that silently sours fruit juice products. With the ability to survive commercial pasteurization, Alicyclobacillus causes unpleasant odors in food products that make the products undesirable to consumers. Is your product at risk?
MicroTally™ has created an easy, FSIS compliant tool for meat sampling. Learn how Eurofins support can make using this tool even easier.
Following the recent webinar titled "Validation of Thermal Processes Applied to Low-Water Activity Foods" experts Shirin Abd and Dr. Wilfredo Ocasio answered some frequently asked questions.
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.
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