A recent article published in Time describes how much uncertainty there is currently in restaurant calorie calculations. One of the largest reasons for discrepancies, as noted in the Time, is the inconsistency in portion sizes and cooking procedures of different chefs. Further, many restaurants are relying solely on recipes and databases for calorie calculations.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Shelf-life studies Food producers are constantly creating and updating product formulations to meet consumer’s shifting preferences. Enter any grocery store and you will see a produce section which looks like an oriental bazaar. Browse the shelves and note the new sections which stock trending categories such as Organic, Gluten-free, Low-fat, Low-sodium, Free-from, Vegan and Local.READ MORE
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
Download a copy of Dr. Jane Caldwell’s presentation from our 2018 Voices in Food Production Symposium. Dr. Caldwell is our Assistant Technical Manager here at Midwest Laboratories, and she spoke in depth on Refrigerated Shelf Life. Check out her presentation for information on the types of pathogens that are evident and proficient in Refrigeration.READ MORE