MICROBIAL UPDATE INTERNATIONAL

The traditional approach to preventing and controlling the spread of foodborne diseases has involved the inspection and microbiological testing of food samples. But inspections often cannot be performed frequently enough to completely guarantee the safety of products. Microbial testing is usually limited to a certain number of samples. Test results may take a few days.

Concerns have increased in recent years as minimally-processed, fresh-like products have become more commonplace. The inability to eliminate microbial contamination in foods has spurred on research to develop new processes and compounds intended to solve this problem. In addition, many companies are moving ahead with efforts to develop a hazard analysis critical control point (HACCP) system.

But it is difficult for even the most experienced microbiologist or HACCP specialist to keep up-to-date with all the research going on in the area of food safety. To help you keep track of many new developments in this constantly-evolving field, Food Technology Intelligence, Inc. publishes the innovative newsletter Microbial Update International.

Every other month, Microbial Update International gives you eight pages that describe approximately 10 technologies under development at universities, government labs or corporations that will help you improve your microbiology and food safety efforts. For the most part, these are processes and techniques that you can take advantage of in the near term through licensing or other types of collaborative arrangements. Properly harnessed, these technologies will help you make HAACP part of your good business process.

We invite you to peruse a list of articles recently published in Microbial Update International, as well as a recent sample issue.

Please note that Microbial Update International can also be delivered to you electronically each month.

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