Food Safety Magazine - June/July 2013

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The Atlas ® System. Fully automated molecular pathogen detection for food safety testing. AOAC-RI-certified assays: Listeria spp. and Salmonella * *Additional assays in development. K K K K Streamlines testing – Continuous-access sample loading / walk-away automation Provides highly accurate results – Three levels of specifi city / integrated process controls / full sample-to-result traceability Improves time-to-results – Minimal assay preparation / 300+ samples processed in 8 hours Increases productivity using existing resources – Full automation / high throughput / minimal hands-on time and training
Make food pathogen detection a Super Value Effi ciency + Accuracy + Speed = Value Experience the power at IAFP — <strong>July</strong> 28-31 Charlotte, North Carolina Booth #523 Automated effi ciencies, accurate results, and faster turnaround times maximize testing value. Superpower your lab! 1.855.ROKABIO | www.rokabio.com The Atlas ® System is manufactured by Hologic l Gen-Probe. Roka molecular technology is licensed from Hologic l Gen-Probe. © <strong>2013</strong> Roka Bioscience, Inc MSFSPUB0513
Page 2 and 3: Make Grainger Your Lab Partner >Wid
Page 4 and 5: June/July 2013 Vol. 19, No. 3 FEATU
Page 6 and 7: Editor’s Letter Taking Care of Yo
Page 8 and 9: News Bites FSIS Updates Directive o
Page 10 and 11: Steve Taylor, Ph.D., Receives Food
Page 12 and 13: MICROBIAL TESTING By Tom Weschler C
Page 14 and 15: MICROBIAL TESTING 200 0 418.2 461.6
Page 16 and 17: Process control By Richard F. Stier
Page 18 and 19: Process control MANAGEMENT COMMITME
Page 20 and 21: Process control list. This allows t
Page 22 and 23: Testing By Joseph L. Baumert, Ph.D.
Page 24 and 25: Testing are not well suited to rout
Page 26 and 27: genetically modified foods By Mauri
Page 28 and 29: SANITATION By Ewen C. D. Todd, Ph.D
Page 30 and 31: SANITATION ceilings; the main reaso
Page 32 and 33: SANITATION floors and knife racks)
Page 34 and 35: SANITATION remained unchanged at 0.
Page 36 and 37: Creating a Culture By Geoff Schaadt
Page 40: Changing Culture Anyone who gives c
Page 44 and 45: ally kill a change effort even if i
Page 46 and 47: MEAT By Emily Meredith and Christop
Page 48 and 49: MeAT Safety.” Although the articl
Page 50: MEAT for food. The legislation, ent
Page 53 and 54: as little as 22 hrs.
Page 55 and 56: REGULATIONS FSMA gives FDA broad ne
Page 57 and 58: REGULATIONS uled and held a series
Page 59 and 60: HACCP Management. Redefined. The ne
Page 61 and 62: PRODUCE the Harmonized Standards fi
Page 63 and 64: PRODUCE Fruit and Vegetable NIG as
Page 65 and 66: Get concentrated processing informa
Page 67 and 68: JOIN US! 127th AOAC Annual Meeting
Page 69 and 70: Viscometer Brookfield Engineering L
Page 71 and 72: Choose Confidence Choose Confidence
Page 73 and 74: One Destination. Global Connections
Page 75 and 76: Advertisers Index Advanced Instrume

Food Safety Magazine - June/July 2013

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