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Diversified is a USDA-accredited and ISO 17025-certified laboratory specializing in the rapid detection and reporting of more than 600 types of chemical contaminants.
FoodChain ID, a Fairfield, Va.-based portfolio company of Paine Schwartz Partners, LLC, acquired Diversified Laboratories, LLC, Chantilly, Va., to create what is said to be the most comprehensive contaminants testing solutions offerings.
The microbiological testing facility utilizes a robust information technology platform to offer a broad spectrum of testing services across every food category.
A recent Registrar survey revealed Kosher certification, along with non-GMO and organic certification, is top of its clients’ list of desired additional services for 2020.
STAR-K Kosher Certification, Baltimore, Md., partnered with Registrar Corp., Hampton, Va., where Registrar’s clients can explore Kosher certification and existent STAR-K Kosher-certified clients in need of FDA registration.
Environmental sampling is increasingly considered an essential part of any comprehensive food safety program, but building a program and achieving consensus internally is easier said than done.
CAS DataLoggers, Chesterland, Ohio, provided the automated food safety monitoring solution for
Longhini Sausage Co. Inc., a New Haven, Conn.-based sausage processor.
Purdue University, West Lafayette, Ind., received $10 million from the United States Agency for International Development (USAID), Washington, D.C., to establish what is said to be the first-ever Feed the Future Innovation Lab for Food Safety (FSIL).
Ecolab Inc., St. Paul, Minn., launched the Food Safety Culture Assessment, an innovative and tested tool to help measure and advance food safety behaviors and the overall food safety culture within food retail organizations.
According to the predictive model, Salmonella spp. and L. monocytogenes were not able to grow on cold foods stored for 6 hours at temperatures below 10°C.
In this study, researchers collected and analyzed 339,548 records of food temperatures from corporate catering foodservice operations to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth.