We’ve all been told we need to wash our hands for almost as long as we can remember. Giving our hands a rinse after using the bathroom or before dinner is second nature, but very few people know why washing our hands is so important and most have never […]
Pathogenic Bacteria
Bacteria are microscopic single-celled organisms that thrive in diverse environments. Bacteria can be found everywhere: in the air, on the ground, in dirt, on people, on animals, on food, and in water. Below are some examples on where to find bacteria. Food. Raw food, especially red meat, poultry, shellfish, eggs […]
Bacteria
Article By Charlie Kalish of Food Safety Guides. Original article from Food Safety Magazine. With U.S. Food and Drug Administration (FDA) regulations, Global Food Safety Initiative-benchmarked schemes, and customers demanding microbiological and chemical testing on foods and surfaces, the demand for high quality, reliable laboratory services is surging. Yet […]
5 Tips for Choosing a Food Laboratory
What temperature should the fridge or chiller be? What temperature should I cook eggs to? How about red meat? White meat? What, what, what…? Breathe. Below is a quick listing of what the critical temperatures should be to ensure food safety. Firstly, a little bit about the danger […]
Temperature Critical Limits
There is a lot of resourceful data to obtain quality information on pathogenic bacteria on the wonderful wide web. We suggest the following websites: FSANZ | Food Standards Australia New Zealand Health.Vic (Victoria, Australia) NHMRC | National Health and Medical Research Council FDA | Food and Drug Administration AOAC International […]