Food Safety & Quality Blog
Mérieux NutriSciences is dedicated to helping companies worldwide find practical solutions to today's food safety and quality challenges throughout the supply chain.

Mérieux NutriSciences’ Scientist Publishes Food Safety Study in International Journal of Food Microbiology

Posted by Pam Coleman

February 16, 2017 at 10:00 AM

food_safety_study_blog.jpegI once jokingly said during a presentation that there were at least 10 ways to sabotage your food pathogen testing program. While no conscientious food safety leader would set out to negatively impact their own program, the high attention to detail and constant organizational discipline required for an effective testing program leave some room for error. If any small step is not well designed and expertly executed, then your entire program may be worthless - or worse - may cost you millions due to a recall or human illnesses. One factor in particular that manufacturers need to focus their attention on is the reliability of their pathogen sampling and compositing (pooling) strategy, as well as the applicability of their pathogen method. Specifically, what test portion should be taken to ensure accurate results, and what method should be used when testing for the presence of pathogens?

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Topics: Salmonella, Food Safety, Microbiology,, Food Testing, Research, Pathogens, International Journal of Food Microbiology, Sampling, Pathogen Testing

A Beginner's Guide to GMOs

Posted by Katie Schott

November 16, 2016 at 1:00 PM

gmo_blog_photo.jpegGenetically Modified Organism (GMO) claims are being spotted more frequently on food labels as the debate over the health of GMO ingredients heats up. Many food manufactures are trying to get ahead of the regulations by either disclosing the use of GMOs in their products or getting products certified as “Non-GMO.”

Many consumers don’t realize how long GMO foods have been on the market. The first commercially available GMO food made available on the market was a tomato in the 1990s! The rise of GMO foods brought a parallel demand for disclosure on food labels.

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Topics: Food Testing, Genetically Modified Organisms, GMOs, Label Claims, NonGMO

Preventing Listeria and Other Pathogens in Food Production

Posted by Paige Krzysko

September 26, 2016 at 2:00 PM

dreamstime_m_79316.jpgIn preventing foodborne illnesses, several different factors play a pivotal role in safeguarding final products. Several recent recalls associated with Listeria monocytogenes are prompting food manufacturers to ensure their food safety management plans address all possible sources of in-plant contamination.

Listeria can be life-threatening to individuals with weakened immune systems, pregnant women or older adults. Dairy, prepared foods, produce and seafood were the matrices most commonly contaminated with Listeria over the past five years, according to data from the latest FDA Reportable Food Registry (RFR) report.

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Topics: Food Safety, Environmental Monitoring, Microbiology,, Food Testing, Pathogens

Some Thoughts on the Value Proposition for On-Site Laboratory Services – an Insight for On-Sight

Posted by Steve Barnett

June 17, 2016 at 10:00 AM


lab_workers.jpgIn the continuous pursuit of providing increased safety and quality for products in the food market, oft-times companies are required to think out of the box. As part of this multi-dimensional thinking, growing numbers of food companies are weighing the options for integrating third-party on-site laboratories into their production process. To this sometimes complex question – “should we go third party, on-site?” – there is a very simple answer – “it depends.”

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Topics: Food Safety, Food Testing, on-site laboratories

Optical Character Recognition – Improving the Sample Submission Process

Posted by Seth Keller

October 16, 2015 at 11:15 AM

OCROver the past decade, the food testing industry has adopted new methods and strategies to reduce turn-around-time and the total duration of testing methods. In addition to the tests themselves, many other factors must be considered when referencing total turn-around-time and the amount of time spent by your staff in filling out and submitting laboratory testing forms.

For a majority of laboratories, turn-around-time begins when the sample is received to start testing. Turn-around-time can be reduced logistically by the use of expedited shipping services and couriers, but the laboratory itself must manage processing the samples in a timely fashion once they hit the laboratory door.

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Topics: Mérieux NutriSciences, Food Testing, Optical Character Recognition


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