Reclaim Your Weekends With Rapid Culture Media in Food Microbiology
Ensuring food safety requires accurate and timely microbial testing, yet extended incubation periods often push results into the weekend, disrupting workflows.
Antimicrobial Test for Non-Sterile Pharmaceutical Aqueous Products
In the highly regulated pharmaceutical industry, ensuring the safety and longevity of non-sterile aqueous products is paramount. Antimicrobial preservatives are crucial in preventing microbial contamination, which can compromise product integrity and patient safety.
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Insights on Current Market Dynamics and Outlook in the Scientific Instruments Industry
The recent analytica 2024 trade fair in Munich, Germany, emerged as a pinnacle event in the international laboratory sector. The highly anticipated tradeshow drew a crowd of over 34,000 industry professionals, featured 185 presentations, and showcased 1,066 exhibitors, including DKSH Technology.
Value-Added Support and Logistic Expertise Proved the Winning Dish in Vietnam
By taking the extra steps to safeguard its customers’ products, DKSH managed to win over the trust of a leading confectionery and snacks manufacturer in Vietnam.
Revolutionizing Microbial Cultivation: CO2 Incubators for the Growth of Obligate Anaerobes and Microaerophiles
Microbial growth is a crucial factor in many industries such as medicine, food production, and environmental science. The environmental factors controlling this growth hold the key to establishing optimal conditions for culture and obtaining accurate research results. Oxygen, making up to 21 percent of the earth’s atmosphere, is an important factor in how microbes grow. Nevertheless, some organisms have distinct requirements for oxygen, ranging from being necessary to for toxic in higher concentrations.
Navigating FSSC 22000: Five Ways Food Companies Ensure Compliance and Quality
Ensuring food safety is paramount in today’s globalized food industry, and Food Safety System Certification 22000 (FSSC 22000) stands out as a key player in this mission.
How High Pressure Processing Inactivates Microorganisms and Enzymes in Food
High Pressure Processing (HPP) uses elevated pressure to inactivate microorganisms and enzymes in foods. It causes microbial inactivation by altering the cell membrane permeability and inhibiting enzyme activity, protein denaturation, and ribosome destruction. HPP targets cell membranes and walls and can inactivate both vegetative cells and spores too.
Keeping Food Pathogens at Bay in Fresh Fruits and Vegetables
Eating a diet rich in fruits and vegetables is often touted as a healthy choice, but it is important to remember that food safety is just as important as nutrition. We need to be aware of the safety of the food we consume, and this includes the food we purchase from the supermarket.
The Risks of Food Pathogens in Fresh Meat Products and How to Avoid Them
When it comes to grocery shopping, food safety is a top priority for consumers as we all want to make sure that the food we bring home is safe to eat. Therefore, consumers need to be aware of the prevalence of food pathogens in foods when purchasing from supermarkets, understand the potential risks, and how to minimize them.
Understanding the Importance of Water Activity Towards Food Safety
When it comes to food safety and quality, there are two critical measurements that all food manufacturers must be concerned with: moisture content and water activity.
