Tag Archives: food microbiology testing

Why Test for Staphylococcus aureus in Food?

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

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 [...]

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, [...]

Total Plate Count Limits: Understanding TPC Results Across Different Matrices

Total Plate Count (TPC) is one of the most commonly used microbiological measurements in laboratory [...]

Environmental Monitoring in Food Manufacturing: Prevent Food Safety Risks Before Products Fail

By the time contamination is detected in a finished product, the source may already be [...]

Positive Salmonella Test? Here’s What Your Result Really Means

Receiving a positive Salmonella test result can be concerning for food manufacturers, processors, packhouses, abattoirs, [...]