Blogs
What’s Up With Healthy Foods?
Gary C. Smith, Colorado State University Being able to call a food or beverage “healthy” has never been about benevolence. To a dehydrated...
Extraneous & Foreign Material In Food: Safety & Consumer Displeasure
Gary C. Smith, Colorado State University Presence of unwanted “foreign” (i.e., not characteristically present) or “extraneous” (i.e., coming...
What We Need Are Facts and Faith, Not Fear, About Our Food Consumption
Gary C. Smith, Colorado State University Have you ever thought how sad and childish it is that some companies can only sell their products by...
“Green”, “Real”, And “Clean” As Food Descriptors
Dr. Gary C. Smith, Colorado State University More than 40 years ago, marketing gurus for food companies sought to identify “descriptors”...
Does ESG Compliance Prove That Your Company Is Sustainable?
Dr. Gary C. Smith, Texas A&M University Not really. For centuries, companies survived if they were profitable, and failed if they were...
3 Reasons Food Producers Should Perform Pesticide Testing
Alex Brandt, Ph.D., Chief Science Officer, Food Safety Net Services In 2016, it was reported that United States food producers used more than...
An Update On Cell Cultured Meat
Soon, available to the public will be three “kinds” of meat: (a) plant based meat alternatives (PBMAs) are made from plants; (b) cell cultured meat...
Qualitative Pathogen Testing in Food: What You Need to Know
Alex Brandt, Ph.D., Chief Science Officer, Food Safety Net Services Harmful microorganisms, also known as pathogens, cause disease in humans either...
Certified Group Partners with Groundswell Strategy to Strengthen Their Position as Food Safety Experts
SAN ANTONIO, August 17, 2022/PRNewswire/ Certified Group, a leading provider of laboratory testing services for customers working in FDA and...
Developing A Strong Food Safety Culture
Dr. Gary C. Smith, Colorado State University The World Health Organization says almost 1 in 10 people is sickened by eating food processed or...
Mitigating The Risk Of Salmonella In Food
Gary C. Smith, Colorado State University Dorland’s Illustrated Medical Dictionary defines “Salmonella” as...
Hygiena BAX® SalQuant™: A Simpler and More Cost-Effective Means of Providing Salmonella Quantification Information
Rhaisa A. Crespo, Ph.D. Research Scientist In food microbiology, all test methods fall into one of two categories: qualitative methods or...