Microbiology Instruments Appropriate for Enzyme Testing

Enzymes are intricate, stable, globular proteins that serve as catalysts in chemical reactions. These reagents reduce the activation energy in order to increase the rate of the reaction at the same temperature. Their stability prevents them from being consumed like other reagents in the reaction. While they can accelerate chemical reactions by more than 1,000 times, the effect of enzymes can either be enhanced by promoters, or reduced by inhibitors. Most industrial enzymes are obtained from microorganisms like fungi and bacteria, though they can also be obtained from animal and plant sources, unless they are activated.

Microbiology Quality Assurance: Rapid Yeast and Mold Detection

Mold and yeast are agents which can be responsible for contamination as well as spoilage in most products. A lot of these agents can develop something known as mycotoxins which can infuse itself into the product. If this is done in large quantities, it can cause poisoning. According to the American Society for Microbiology the presence of yeast can affect the product salability and quality, which can lead to significant financial loss for the food supplier. This is why rapid yeast and mold testing is important so that your organization will remain efficient and hygienic. Microbiology quality assurance can help you detect yeast, mold and other agents that may contaminate your products.

Quality Control in the Food and Beverage Industry: The Significance of Coliform Testing

Complying with U.S Food and Drugs Administration (FDA) and Environmental Protection Agency (EPA) laws and regulations related to safe food handling and water sanitation is important for all manufacturers of food and beverage products and water bottling facilities. This is particularly essential in meat, poultry and daily industries where food items are usually at a high risk of contamination by bacteria such as salmonella, E. coli and etc.

Understanding Quality Assurance in the Food Industry: Microbiological Testing of Yogurt

While yogurt is generally viewed as a health food there are specific dangers for the consumers and the manufacturers. The most important of these is the presence of harmful microorganisms. The main investigative procedures to determine the health of yogurt is testing for yeast, mold and the presence of coliform. Traditional testing methods tend to be slow and labor intensive. This makes them unsuitable for products with a relatively short life such as yogurt. This has led to an interest in more rapid methods of determine the safety of yogurt before it is delivered to store shelves.