While traditionally considered low risk, low moisture foods are susceptible to pathogen contamination as evidenced by recent cases of Salmonella contamination in dairy powder, paprika powder, black pepper, toasted oats cereal, peanut butter, and chia powder. Research has shown that while pathogens do not thrive in low moisture foods, they do survive very well in
Q Laboratories, Inc. has added another tool to our microbial identification capabilities by acquiring the Bruker MALDI Biotyper®. This technology allows for rapid, cost-effective, accurate identification of thousands of microorganisms (including yeasts and filamentous fungi) using state-of-the-art technology. It can be used for environmental, product and/or research and development applications. Classification and identification are based
Post-election angst about the future of the Affordable Care Act (ACA), aka Obamacare, has spilled over into the food/restaurant industry. Since the new Menu Labeling requirements for restaurants with 20 or more units, as well as rules for vending machines and supermarkets that serve ready-to-eat food, are part of the ACA, industry stakeholders are anxiously
The Federal Food, Drug, and Cosmetic Act (FD&C Act) defines cosmetics by their intended use, as “articles intended to be rubbed, poured, sprinkled, or sprayed on, introduced into, or otherwise applied to the human body…for cleansing, beautifying, promoting attractiveness, or altering the appearance” [FD&C Act, sec. 201(i)]. Among the products included in this definition are skin moisturizers,
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