Here at Mérieux NutriSciences, our team of expert scientists upholds our mission of protecting consumers’ health through their daily work. Dr. Angela Nguyen joined our team this year to lead our molecular services laboratory, which covers our suite of services, including foodborne virus testing, Whole Genome Sequencing (WGS), Vitek MS, Sanger Sequencing and Riboprinter Platform with bionumerics software. I recently met with Dr. Nguyen to learn more about her background, coming from the Food and Drug Administration (FDA), and where she sees the future of molecular biology headed within the food industry. Continue Reading
Yeast and mold get a bad rap, which is understandable in most cases. If yeast and mold appear in foods where they don’t belong, it can be a sign of a problem in the manufacturing process, or it could simply mean that you left your strawberries in the fridge for too long. No matter the case, there are some food and beverage items that we would not have without the aid of yeasts and molds.
These groups of organisms deserve our thanks for providing us with the following three foods: Continue Reading
Thirty two years ago, regular discussion about the field of food safety did not exist. Back then, information on food safety came from a limited number of sources. This included the ICMSF (International Commission for the Microbiological Specification for Foods) organized in 1962, the International Association for Food Protection (then called the International Association of Milk, Food and Environmental Sanitarians) organized in 1911, and a few loosely organized regional associations consisting primarily of academicians and state health departments. Sourcing information proved to be difficult, and books on the subject were limited and costly. Continue Reading
Back in 1984, as a very young scientist, I attended my first meeting of the Association of Official Analytical Chemists (AOAC), now AOAC INTERNATIONAL. Established over a century ago, the association is dedicated to ensuring analytical methods address the needs of stakeholders in several industries, including the food industry.
Through its work, AOAC helps companies state the nutritional value of products with added confidence while minimizing health risks associated with microbiological and chemical contaminants. AOAC INTERNATIONAL conducts Expert Review Panels, publishes Official Methods of Analysis, and sets standards for analytical performance for methods. Under the Food Safety Modernization Act (FSMA), AOAC is now addressing a broader scope of complex food safety issues than back in 1984. As a leader in the food safety industry, Mérieux NutriSciences scientists have been heavily involved in the association over the past three decades. Continue Reading
Over the summer, Biofortis nutrition science experts authored four articles detailing how specific ingredients and foods impact health. Cranberries, corn starch fiber and partially hydrogenated oils were featured prominently in our contributions to industry publications over the past few months as part of a larger examination of how food affects health.
Beyond the primary foods featured in these studies, the methods used to study them also offer useful insight. These studies use three different tools: meta-analysis, randomized clinical trials and evidence mapping. Continue Reading
Doing your homework is essential in choosing the “right” contract laboratory. In many ways, the lab you choose speaks volumes about your commitment to the safety and quality of your products. The failure to select an organization that can consistently deliver reliable results and services can have a negative rippling effect throughout your supply chain and undermine your safety and quality initiatives.
The following checklist provides some “food for thought” as you deliver over this all important decision. Continue Reading