It has become important for monitoring of antibiotic residues in a variety of materials. The impetus is based on an overall concern about release of antibiotics into the environment with subsequent development of antibiotic resistant bacteria. In addition, the various food and feed agencies have established acceptable levels in food and feed materials for consumption.
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First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
"Salt" is composed of sodium and chloride. Measuring the "salt" level is an estimation, as there is no method that is specific for measuring "salt".READ MORE
Fiber can be broken out into three different fractions, Crude, Neutral Detergent and Acid Detergent. Each of these fiber fractions are made up of different components.READ MORE