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Lupin was recently added to the Food Standards Australia New Zealand  list of allergens that must be declared on food labels with food businesses having until 25 May 2017 to ensure that they meet the allergen requirements.

This means that under the FSANZ Code there are 10 allergens to be declared on all food labels: peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, wheat and now lupin. These ingredients must be declared on the food label whenever they are present as ingredients, as components of food additives or processing aids.

Lupins are common garden flowers. The legume seeds of some types of lupin can be ground into lupin flour which is often used in bread, pasta, cakes and pastries.

Although an allergy to lupin is quite rare, it does happen. In addition, some peanut allergic individuals may also react to lupin-containing food due to the botanical relationship between peanut and lupin.

The cross-contamination of food preparations during production processes is a practical reality. The food industry can now have sensitive lupin detection tests in order to protect allergic individuals from the fatal consequences of lupin intake.

Arrow Scientific has added Lupin to its extensive range of allergen test kits that can be used for testing ingredients, food contact surfaces and equipment or final products. Two versions are available, either measuring the level of allergen using a chemistry method and equipment or a simpler test that only takes about 10 minutes to perform without special equipment.

These kits will allow food manufacturers to now include a method to help ensure that they meet their label claims and avoid costly and market damaging recalls.

For further information relating to our AgraStrip Lupin Test Kits contact our Customer Service Department on (02) 9808 3735 or email: This email address is being protected from spambots. You need JavaScript enabled to view it. .

 

 

One of the most important processes impacting biological and organoleptic stability in wine is the so-called malolactic or secondary fermentation. Through this process, the wine sheds acidity, grows smoother and acquires more complex, mature flavours. Here you will find some key points to fully understand and control malolactic fermentation.

Click the below link to read the article:

http://www.cdrfoodlab.com/news/malolactic-wine.html

 

PUR-Blue™ DUO Swab Sampler delivers both sample collection & enrichment in one convenient device.

 

Now you can start enrichment immediately after collection, eliminating handling & transfer in the laboratory.

 

  

One tube contains a pre-hydrated swab with neutralising media. The second tube contains an enrichment broth for faster recovery and growth of target organisms such as Listeria or Salmonella.

  

Advantages of the PUR-Blue™ DUO Swab Sampler:

  • Collect & enrich samples with one device
  • Save time and labour in the laboratory
  • Reduce media costs

 

 

 

For further information or pricing email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#‎Handwashing is easy to do and it is one of the most effective ways to prevent the spread of many types of infection and illness.
Watch Elwon's efforts to perfect the techniques of handwashing while being pressured to hurry to exit the restroom.

https://www.youtube.com/watch?v=uPn3B5UUZ2s&feature=youtu.be

 

How do you ensure your product is really allergen free?

You can thoroughly clean your production facility after each production run, but how do you verify even the smallest traces of specific allergens are not present? You could trust your cleaning procedure, start producing and then test the final product; then if allergens are detected, quarantine the whole batch.

It makes sense to test allergens earlier, hence the common industry practice of surface sampling for allergens of concern. Watch this short video to see how AgraStrip® lateral flow strips can improve your allergen management system.

  

To view our range of allergen test kits and certified reference materials Click here . Or for further information contact our customer service team or email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

February 02, 2016

The Rapid and Reliable Gluten Testing Solution for the Food Industry

 

Celiac disease is an immune-mediated enteropathy caused by the ingestion of gluten. A 33-mer peptide from the prolamin fraction has been identified as a principal contributor to gluten immunotoxicity.

The G12™ antibody was raised against this 33-mer and is a next generation antibody that targets a toxic fragment that triggers the auto-immune reaction in celiac patients.


AgraStrip® Gluten G12™ in brief:

·    G12™ - the next generation monoclonal antibody
·    AOAC-RI approved
·    Simple on-site procedure with ready to use components
·    Fast method – 11 minutes including extraction
·    Long shelf life at room temperature
·    No hook-effect

 

With the launch of an improved AgraStrip® Soy, Romer Labs reduces the total assay time of its lateral flow device to 11 minutes while maintaining high standards of analytical accuracy. In addition, a new Extraction Reagent will allow for the recovery of processed soy protein.

Romer Labs have announced improvements of the rapid on-site strip test for the detection of soy. The new AgraStrip® Soy can be applied to a variety of finished food products, as well as rinse water and environmental swab samples.

The new AgraStrip® Soy was developed to protect brands and consumers from accidental soy contaminations. It uses a new and improved monoclonal antibody which allows extremely low amounts of soy to be detected in a shorter period of time. The first incubation step is now reduced from 20 to only 5 minutes, leading to a total assay time of 11 minutes.

Furthermore, the new AgraStrip® Extraction Reagent for Processed Soy improves the recovery of processed soy proteins, which are often difficult to detect, and thereby helps to avoid false negative results.

We don’t want Santa or our family and friends to suffer food poisoning this Christmas,

so follow these food safety tips…

 

 

 1.Make sure your hands and kitchen utensils are really clean and dry before you start preparing the meal.

 2. Use separate cutting boards and utensils for raw meats and ready to eat foods.

 3. Before preparing foods and between handling raw meat or raw chicken wash hands thoroughly with soap and warm water and dry thoroughly.

 4. Prepare foods as close as possible to eating time.

 5. Before preparing food for Christmas, make sure that there is enough room in the fridge to keep cold food at or less than 5°C.

 6. If there is not enough room in the fridge, remember that soft drinks and alcohol, pickles, jams and other acidic condiments do not require refrigeration to remain safe. Drinks can be kept cold in an esky with ice.

 7. Plan to leave enough time to defrost the turkey safely. A whole turkey is very big so it can be defrosted either in the fridge or on the bench top. The important thing is to make sure that it’s fully defrosted, even in its centre, before it’s cooked.

 8. Better still, ask your butcher or poultry supplier to defrost it for you in their cool room then bring it home and refrigerate it immediately.

 9. Defrosting a turkey on the bench top is ok but you must make sure it is thoroughly cooked all the way through to make sure any bacteria are killed – so use a meat thermometer to check that the temperature in the thickest part reaches 75°C.

 10. Storing the turkey, chicken or other meat in the fridge correctly also needs thought as it is big and will be competing for space with the drinks, desserts and all the other Christmas goodies. If it is going into the fridge before it’s cooked, it needs to be placed near the bottom of the fridge so that its juices can’t drip on to the ready to eat food such as salads, or placed into a leak proof container.

 11. Because stuffing slows down cooking and cooling, it is best cooked separately.

 12. A Christmas ham would keep several weeks with proper handling. Once opened, remove it from its plastic wrap, cover with a clean cloth so it doesn’t dry out, and follow any instructions on the packaging.

 13. Only slice as much as you will eat at the one sitting as the meat will keep longer unsliced. It should be stored in the fridge above and well away from any raw meat.

 14. Seafood should always be purchased from a reputable source, transported home in a cooler and quickly placed in the fridge.

 15. Avoid keeping food in the temperature danger zone between 5oC and 60oC where food poisoning bacteria grow best.

 16. Keep hot foods steaming hot over 60°C and keep cold foods refrigerated at or below 5°C.

 17. Ready to eat food should always be defrosted in the fridge or microwave, never on the bench top, unless the manufacturer recommends that you do so.

 18. Cook foods properly. All rolled & stuffed roasts, poultry, sausages, mince dishes need to be fully cooked. Steaks, chops and solid pieces of meat can be eaten rare.

 19. If you cook large amounts of food in advance, divide it into smaller portions or shallow containers, cover and place in fridge or freezer. Make sure there is good air circulation around the containers.

 20. Refrigerate leftovers immediately after the meal (as soon as it stops steaming).

 21. Never store leftovers on the kitchen bench and use refrigerated leftovers within 2 to 3 days.

 22. When reheating food ensure that it is steaming hot all the way through (at least 75°C).

 23. Your Christmas ham will keep several weeks with proper handling by removing it from its plastic wrap, covering with clean cloth so it doesn’t dry out, and following any instructions on the packaging.

 

Once again at the NSW Royal Easter Show in, GlitterBug® is used to teach handwashing:

 

 

 

Arrow Scientific has a new range of Multi-Organism Certified Reference Materials [CRM] on offer which are easy to use, economical, reliable and precise.
From the one source of CRM, you can now test a wide range of plates including:

  • Total Aerobic Count
  • Total Coliform Count
  • E.coli Count
  • Enterobacteriaceae Count
  • Staphylococcus aureus Count
  • Yeast Count or
  • Mould Count

The new range of Multi-Organism CRMs contrast with traditional microbiological test methods, which, have are time consuming and provide less than reliable results.


The new micrógel Multi-Organism CRM’s are water soluble discs that contain viable microorganisms at known levels, designed to produce 80 - 120 CFU per inoculum.


Useful for those with NATA accreditation is a detailed Certificate of Analysis listing matrix specific value assignment and estimated acceptance limits at 95% CI and 99% CI.


A ‘cocktail’ of organisms have been blended into the one disc to yield counts approximately at the mid-point of typical re-hydratable film methods without requiring any dilutions.

These QC bacteria have been certified and validated for a range of different Petrifilm test plates in ISO 17025 accredited laboratories.

This unique, rigorous approach to certification yields defensible quantitative data specific to a company's method and sample type.

Labs using PCR or other rapid methods for pathogens can also use this product.

NCTC cultures are used in the production of the Multi-Organism CRM product range and are no more than 5 passages from the primary culture.

The micrógel CRM’s are manufactured under an ISO-Guide 34 Accredited QA System and certified using approved food testing methods in an ISO 17025 accredited laboratory.

All micrógel Multi-Organism CRM’s are supplied as a kit which includes the required culture, hydration buffer which suit most food matrices and instructions for use. Each batch is issued with a certificate of analysis documenting the traceability of the culture, assigned values and acceptance limits which are determined by homogeneity results.

 Order before 30/10/2015 and receive a 20% discount (for your first order only) 

Click here for further information on our website.

 

 

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