Acid Value Testing: Understanding Acid Value, Titration and Oil Quality

Acid value testing is an important chemical analysis used to assess the quality and condition [...]

Why Test for Staphylococcus aureus in Food?

Food businesses have many microbiological hazards to consider, but some risks can be particularly challenging [...]

Total Coliforms, Faecal Coliforms and E. coli in Water Testing: What Do They Mean?

When water is submitted for microbiological testing, the laboratory report may include results for Total [...]

SANAS Flexible Scope Disinfectant Testing: Target Organisms and Site-Specific Strains

Disinfectant efficacy testing provides manufacturers with scientific evidence that a disinfectant performs as intended against [...]

Microbiological Testing of Spices: Checking the Quality of Food Ingredients

Spices and dried herbs are widely used as ingredients in food manufacturing. From spice blends [...]

Food Process Validation: From Cold-Chain Transport to Cooking and Finished Product

Food safety does not begin when a product enters the cooking process. It starts much [...]

Clostridium botulinum Testing in Honey: Molecular Detection by PCR

Clostridium botulinum testing in honey is an important consideration for honey producers, beekeepers, processors, packers, [...]

Clostridium perfringens Testing: Why Routine Monitoring Matters in Food Manufacturing

What is Clostridium perfringens? Clostridium perfringens is a spore-forming bacterium commonly found in soil, dust, [...]

Heavy Metal Testing for Food, Pharmaceutical and Cosmetic Products

Heavy metal contamination can be a concern in products intended for human consumption or use. [...]

What is UV Transmittance (UVT)? A Guide to UVT Testing for Wastewater Treatment

UV Transmittance (UVT) is one of the most important, but often overlooked, parameters for facilities [...]