Food Safety and Authenticity Bulletin

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Read the latest news, articles and updates below:

Latest blogs

August 2024:

Food for thought: Advancing food safety with PCR-based Salmonella screening

Ensuring food safety and quality is pivotal in the food industry. Salmonella, a persistent foodborne pathogen, poses a continuous threat to public health and business reputation. Recent advances in Polymerase Chain Reaction (PCR) technology are revolutionizing detection and management of this hazard. In this entry of Food for Thought, we discuss why PCR-based Salmonella screening makes economic sense, especially in light of the latest USDA regulation updates.

Food for thought: Keeping Salmonella out of the food chain

Despite our understanding of how Salmonella proliferate in our food manufacturing processes, the bacteria still cause millions of illnesses and hundreds of deaths every year. In this special Spotlight, we take a deep dive into Salmonella, its serotypes and prevalence, and how to keep it out of your facilities, your products, and your customers.

Food for thought: Taking Salmonella prevention back to basics with five lessons from recent outbreaks

We know that food testing laboratories take their responsibility to screen their products for potentially dangerous pathogens seriously. But with so much on the line, from public health to brand reputation, we can never be too careful. That’s why we’re taking you back to basics with our five top tips for Salmonella prevention, based on what we’ve learnt from recent outbreaks.

Food for thought: Why PCR-based Salmonella screening makes the best economic sense

Thanks to its speed and accuracy, polymerase chain reaction (PCR) testing is changing the face of Salmonella screening. Yet despite its well-documented benefits, many laboratories have been put off by the perception that PCR is expensive to adopt and complex to conduct.

How NGS is taking control of herb and spice fraud once and for all

By their very nature, herbs and spices are vulnerable to adulteration, and the problem has only been compounded by the pandemic. But next generation sequencing is giving food manufacturers, retailers, and regulators, the tools they need to finally call time on food fraud.

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Latest validation offers food laboratories additional layer of confidence when testing for Salmonella

The SureTect Salmonella Species PCR Assay has been granted AOAC Official Method Analysis (OMA) status.

International interlaboratory study will pioneer the standardization of next-generation sequencing (NGS) in food authenticity testing

Government and industry-leading organizations are among the laboratories signed up to test the accuracy and consistency of Thermo Fisher Scientific’s NGS Food Authenticity Workflow.

Streamlined Salmonella testing drives efficiencies, enables flexibility, and solves problems

Extended validation of the Thermo Scientific Salmonella Precis Method simplifies workflows and encompasses challenging food matrices.A quick and easy culture-based method for detection of Salmonella species has been validated for the broadest range of food, animal feed, and environmental samples, and is ready to slot into standard laboratory workflows.

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Thermo Scientific qPCR workflow now validated for detection of SARS-CoV-2 on environmental surfaces

AOAC validated test can help protect staff, brands, business, and public health from COVID-19 with rapid accurate detection of the virus from the environment, including SARS-CoV-2 strain lineage—B.1.1.7 variant.

Faster path to actionable answers for poultry producers

Thermo Fisher Scientific’s test is the first validated multiplex PCR workflow for the most common – and dangerous – Salmonella serotypes offers a multi-target approach that can cuts costs, reduces delays, and increases confidence for poultry and pork producers.

Provide sensitive markets with confidence and brand protection within existing workflows with new, sensitive vegan and Halal food testing assays

Thermo Fisher Scientific has expanded its existing RapidFinder Meat ID Kit range in response to food trends and market conditions.