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Discover the importance of allergen testing in food production, from improving consumer safety to maintaining compliance with industry standards.

To effectively reduce contamination risks, there are a few essential tips that can specifically help mitigate risks and help enhance the overall safety and quality of RTE products.

Enterobacteria are recognized as an important group in the food industry for monitoring hygiene and sanitation.

Salmonellae stand out among pathogenic organisms for its high prevalence.

Cronobacters have been isolated from powdered infant formula making the bacteria especially risky for newborn infants.

As regulatory requirements have become more stringent, the demand to test for listerias has increased.

Coliform bacteria are used as indicators of unsanitary conditions in food and beverage production.

Escherichia coli are Gram-negative, coliform bacteria that are one of the most common species found in human digestive systems.

Campylobacters are part of the natural gut microflora in chickens, turkeys, swine, cattle and sheep.