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International Symposium On Carotenoids Marks Half Century
Friday July 07 2017 06:48
Analysis Just Got Easier With New RSSL Website
Tuesday June 06 2017 09:01
Abertay University New £3.5m Science Labs Boasts Consumer Experience Laboratory
Wednesday May 31 2017 04:29
New Abertay University Consumer Experience Labs Open For Business For Food Sensory Analysis
Wednesday May 17 2017 03:26
Scientific Evidence Proves Mechanically Butchered Meat ‘Is Meat’
Tuesday May 24 2016 03:33
The DOT - Digital Oven Thermometer Is No Lightweight
Tuesday March 22 2016 07:01
New - High Accuracy Therma 1T Digital Thermometer
Monday February 08 2016 07:42
RSSL Opens New Innovation Kitchen
Thursday December 17 2015 05:37
Eurofins’ New System To Assist Shelf Life And Product Deterioration Assessment
Thursday November 19 2015 05:42
METTLER TOLEDO Offers a Renewed Balance Portfolio with Entry Model ME-T
Wednesday October 07 2015 06:21
SuperFast Thermapen® 4 Thermometer
Friday September 04 2015 07:33
Genetic ID Launches New PCR Test For Oregano Authenticity
Friday August 14 2015 04:56
New e-Learning Course Promotes Moisture Analysis Accuracy
Thursday August 13 2015 06:00
METTLER TOLEDO Introduces New High Performance Thermal Analysis Products For Premium Results
Tuesday August 11 2015 03:25
New METTLER TOLEDO DSC 3 and TGA 2 for Simple and Routine Analysis
Tuesday August 04 2015 04:31
New BlueTherm® IR Infrared Non-Contact Wireless Thermometer
Friday July 31 2015 13:24
New Addition To The BAX System Family Adds Flexibility For Food Testing
Thursday July 23 2015 03:02
Sophisticated Test Techniques = a Media Time Bomb Where QADEX Can Help
Friday July 17 2015 04:13
Best Approach To Testing From CFA
Wednesday June 17 2015 06:35
Reduce Product Development Costs And Maintain Competitive Advantage
Friday February 20 2015 05:12
DuPont Bax System Certified For Real-time Detection
Wednesday February 11 2015 09:58
New Enhanced Particle Size Characterisation Capabilities At RSSL
Monday January 26 2015 08:29
Eagle Breaks Through Fat Analysis Entry Barriers with AIS
Wednesday September 10 2014 09:30
Emerging Technologies For Detecting & Reducing Allergens
Thursday July 31 2014 08:13
New Flavour Services From RSSL
Friday April 11 2014 06:50
New Lipids Profiling Service
Monday April 07 2014 18:52
New Inline Fat Analysis System To Be Launched At Interpack
Friday March 28 2014 06:47
Product Inspection And Industrial Weighing Ranges On Show At interpack
Monday March 17 2014 10:23
Accelerated Stability Testing Service Launched
Friday March 14 2014 05:47
METTLER TOLEDO And Konica Minolta Partner For Automatic Quality Monitoring Solution
Wednesday November 20 2013 11:38
Non Destructive Oxygen Analyser Launched By RDM
Wednesday November 20 2013 11:38
Buhler Update Fruit & Vegetable Test Facility
Wednesday November 20 2013 11:38
New Test Samples For Metal Detection And X-ray Inspection
Wednesday November 20 2013 11:38
Cut Out Turn Around Time For Meat Analysis At-Line
Wednesday November 20 2013 11:38
Quick Innovative Way To Test Moisture Analyzer Performance
Wednesday November 20 2013 11:38
Keep Customer Loyalty With Accurate At-Line Testing From NDC
Wednesday November 20 2013 11:38
Today's News
Best Approach To Testing From CFA
Taking a science and risk-based approach to testing is key to obtaining relevant and reliable data that can be acted on to manage risks in practice, according to the Chilled Foods Association (CFA).

CFA’s Microbiological Testing and Interpretation Guidance (MTIG) can be downloaded from

To broaden the principles it sets out, CFA has proposed the following simple approach to the FSA to help decide whether and how to test any food for any contaminant:

1. Always consider why the test is being done. What information do you hope to obtain, and what would results mean? What are you going to do about the consequences? Is any potentially required corrective action within your control?

2. Only use laboratories certificated for that specific method and ensure that the method has been validated for the analyte/organism and food matrix in question. Identify what interfering factors there might be in the food material; e.g. anthocyanins/ELISA. See Appendix 2 of MTIG.

3. Understand before testing is done what the sensitivity, accuracy and tolerance are of the method used, and how these may impact on results.

4. Before testing is done, obtain in writing from the laboratory an agreement covering communication of findings to you, the Food Business Operator (FBO), and to any agreed third party. This is important as samples may not be from food that has been placed on or which is intended for the market.
Kaarin Goodburn, CFA Director says: “We agree that a common science/risk-based approach in the UK is key to obtaining a similar approach across the EU and beyond. Could this checklist be the basis of simple general guidance or a checklist for FBOs? There would be cost benefits and it would enhance the value of testing done as the potential for irrelevant or erroneous results would be reduced.”
Item last updated:   Wednesday February 11 2015 09:58
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Reduce Product Development Costs And Maintain Competitive Advantage
Development of new products can be a costly and time consuming process for food manufacturers.

Keeping pace with consumers’ needs and staying ahead of the competition puts pressure on the food industry to get it right first time.
To help with rapid product development, optimisation and quality checking processes through the lifecycle of a new product, RSSL is delighted to announce the purchase of an exciting new instrument, the Stable Micro Systems Volscan.

This technique, using rapid 3D digitisation can be used to measure the density of a variety of aerated products such as wafers, cakes, biscuits and bread. This is then directly related to textural attributes such as crispness and crunch. It can also be used as a process control tool to provide a rapid assessment of any variability in sample shape and dimensions due to changes in aeration levels that may occur during the development, production and stability storage of products.

“The data generated has helped to quantify relationships between changes in ingredients and process parameters of expanded snack products and their textural characteristics when developing new products,” advises Bogdan Dobraszczyk, Senior Scientist in RSSL’s Physical Science team.
RSSL’s new offering can help the food industry to reduce overall product development costs through optimising ingredients, formulation and processes as well as protecting competitive advantage through generating and demonstrating IP claims.
Item last updated:   Wednesday February 11 2015 09:58
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DuPont Bax System Certified For Real-time Detection
The DuPont™ BAX® System Real-Time PCR Assay for L. monocytogenes has been certified as a Performance Tested Method℠ (PTM) by the AOAC Research Institute, a subsidiary of AOAC International in Rockville, Md.

This next-generation test, which combines shorter, simpler sample preparation and faster real-time processing without sacrificing accuracy or reliability, has been validated on a variety of sample matrices, including frankfurters, cooked shrimp, spinach, queso fresco and environmental surfaces.

In addition to the 24LEB- and reference method media-based enrichment protocols published during the commercialization of the BAX® System assay in July 2014, this AOAC certification includes a new combined testing method from environmental samples developed by DuPont Nutrition & Health and FoodChek™ Systems Inc. of Calgary, Alberta, Canada. This new combined testing method includes a 20-hour, single-stage enrichment in FoodChek’s proprietary Actero™ Listeria Enrichment Media followed by rapid real-time processing with the DuPont™ BAX® System. The method allows for the detection of L. monocytogenes from environmental samples in about 22 hours, one of the fastest time-to-results available for the pathogen in the food safety industry today.

"The additional time savings of approximately four hours associated with using the BAX® System real-time PCR assay for L. monocytogenes and Actero™ Listeria Enrichment Media together provides benefits to end users that can ripple through the manufacturing process, including reduced labor costs and faster product releases," says Shannon Bullard, Diagnostics global product manager, DuPont Nutrition & Health. "As a market-driven science company, we are proud to work regularly with customers and industry partners like FoodChek to create food safety solutions at both the local and global level."

"This 22-hour combined Listeria test developed by DuPont Nutrition & Health and FoodChek provides increased value to testing laboratories and food processors alike,” says William J. Hogan, president and CEO of FoodChek. “This can result in superior production work flow, additional product shelf life and an improved financial bottom line."

FoodChek strives to be the leading global developer and provider of proprietary rapid, accurate and cost-effective food safety testing products for contaminant detection in E. coli O157, Listeria and Salmonella throughout the human food production chain.
Item last updated:   Wednesday February 11 2015 09:58
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