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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.

 

 

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

WineLab is composed of a spectrophotometer and specific kits containing reagents pre-filled into cuvettes so that you are ready to go without having to mix or prepare reagents.  Simply add the wine sample to a cuvette unique for the parameter of interest and place it in the instrument, then follow the on-screen instructions.

 

 

The WineLab Touch can process 16 samples at the same time enabling real-time monitoring of your production process. The WineLab Junior, which is perfect for smaller production facilities, can run 3 samples at any given time.

The WineLab Touch also has an added ‘multitasking’ mode which allows users to run different parameters at the same time on the one sample. Using this feature a complete profile of a wine sample is possible within 10 minutes. For example the below parameters can be run simultaneously:

  •  Acetic Acid
  • Malic Acid
  • Lactic Acid
  • Fermentable Sugars
  • pH
  • Total Acidity
  • Total sulphur dioxide
  • Free sulphur dioxide
  • Alcohol

Minimal training of quality personnel is required as the WineLab Touch and WineLab Junior models are automated. Step by step instructions are displayed on the screen, and results are automatically calculated, displayed and printed.

Tests Kits which are currently available for wine quality parameters:-

  • Sugars in Wine
  • Sugars in must sparkling wine
  • Glucose and fructose in wine
  • Glucose and fructose in must, sparkling wine
  • Free SO2
  • Total SO2
  • L-Malic Acid
  • L-Lactic Acid
  • Malolactic fermentation
  • Acetic Acid
  • Total Acidity
  • pH
  • Alcohol by volume
  • Organic nitrogen
  • Inorganic nitrogen
  • Acetaldehyde
  • Gluconic Acid
  • Glycerol
  • Copper
  • Antocyanes
  • Polyphenols FC
  • Catechins
  • Total polyphenol index
  • Intensity
  • Tonality

Click here to visit the CDR WineLab Touch Site

 BeerLab and CiderLab Touch systems are also available for those wineries that offer a wider range of products.

#‎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

 

Cumin, the aromatic spice found in many Indian dishes, featured in the newspaper last December as the FDA released a press release recall statement on undeclared peanut proteins in cumin products. But cumin was not the only culprit, there have been several Peanut-related recalls in different food products recently.

http://www.rapidmicrobiology.com/news/allergy-recall/

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

 

Reliable pH measurements are essential to a variety of processes and industries. From agriculture, to wastewater and plating, to food processing, measuring pH is a crucial step in determining the efficiency of a process or quality of a product.

 

Vital steps in achieving accurate pH results include calibrating a pH meter and ensuring the electrode is working properly. But how do we determine when a calibration is necessary or how to troubleshoot a faulty electrode? Hanna Instruments has compiled six tips to consider when calibrating a pH meter.

 

1. Always read the manual

Calibration procedures change based on which meter is used. In order to best understand your specific meter and perform calibration correctly, it’s important to read the manual.

 

2. Ensure your calibration points bracket the pH range of your sample.

When performing a pH calibration it’s recommended to calibrate to at least two points. When choosing calibration points, it’s important to consider the pH range of the samples being measured. pH calibration is most effective when calibration points bracket the sample pH.

 

3. Use best practices

Ensure the glass bulb of the pH electrode is hydrated before performing a calibration. Calibrating a dry pH electrode will result in the need for frequent calibration.

 

Use an adequate volume of pH buffer to fully submerge the pH bulb and the reference junction, which is typically a small ceramic frit on the side of the probe.

 

Open or loosen the fill hole on the electrode to ensure flow or reference electrolyte into the sample. This is crucial for fast electrode response and stable electrode readings.

 

During pH calibration and measurement, the solution should always be stirring. Wait for the electrode reading to stabilize before accepting each calibration point.

 

Always use fresh buffer solution for calibration, this ensures the buffer being used is not contaminated. Check the expiration date of all buffers and keep track of how long the buffer has been opened. Buffer solutions may expire much sooner than the specified expiration dates once they are opened due to evaporation and influx of atmospheric carbon dioxide.

 

4. Calibrate often

For the most accurate measurements, it’s suggested to calibrate a pH meter each time a new set of measurements is performed. Calibration can also help identify a problem with electrodes.

 

5. Be aware of your offset and slope

Offset and slope have a significant impact on the condition of a pH meter’s electrode. The offset is the mV reading of the electrode when it’s submerged in pH 7 buffer. The theoretical offset is 0 mV; however, the offset shouldn’t exceed ±30 mV. The slope of the electrode is calculated by determining the mV change between two different pH buffers. By dividing the mV difference by the change in pH units, users can get the actual slope of the electrode. If users then divide the slope of the electrode by the theoretical slope of 59.16 mV and multiply by 100, they can get an overall percentage condition of the electrode.

 

If there’s an offset outside of the ±30 mV range, this could mean either a clogged junction or the probe requires cleaning. If this occurs, try soaking the probe in cleaning solution, rehydrating the bulb and repeat the process of checking offset. If the slope is too far from the ideal slope of 59.16 mV, this could mean expired or contaminated buffers have been used. If this is the case, repeat the calibration, ensuring fresh buffers are used. Following calibration, many Hanna Instruments meters will display both the slope and offset in the GLP data screen. Some Hanna meters also come equipped with CAL Check; this feature provides indicators to potential problems during the calibration process based on previous offset and slope values, allowing users to quickly solve the problem.

 

6. Electrode care

pH calibration and measurements are only as good as the condition of pH electrode. pH electrodes should never be stored in distilled or deionized water, as this can dehydrate the sensing glass of the pH electrode and deplete reference electrolyte. Instead, storing the electrode in storage solution will provide stable and highly responsive readings due to a properly hydrated and responsive bulb.

 

7. Keep a record of calibrations.

 It is important that notes and records are kept of calibrations, especially recording deviations and what corrective action was taken.

 

By following these few simple tips, pH meter users can obtain accurate calibrations and pH measurements.

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