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

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

Spotlight on Campylobacter

Posted by Seth Keller

April 24, 2015 at 10:33 AM

Campylobacter Background:

World Health

Campylobacter is a less commonly known organism that has quickly become an emerging hot topic in food microbiology in recent years due to various recalls, news articles and evolving government regulations. Surprisingly, this genus of spiral shaped, microaerophilic bacteria is the most commonly reported bacterial cause of gastroenteritis from foodborne sources in the United States, outranking E. coli, Salmonella, Staphylococcus aureus and other more well known microorganisms.  

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Topics: campylobacter, Microbiology,


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