In the food industry, pH monitoring may be required during the production or pre-production process for a number of reasons including for microbe monitoring and taste purposes. In baking and bread-making there are a number of reasons why you would wish to know the pH - having a low pH in sourdough inhibits growth of pathogenic bacteria and in bread dough pH control agents (preservatives) may be...
Brine is used in canned foods to inhibit the growth of food poisoning organisms like Clostridium botulinum, the most heat resistant of all pathogens.
Clostridium botulinum can flourish in badly prepared canned foods and cause severe illness and even death. The seals on cans provides an oxygen free environment that will allow C.botulinum spores to grow in high acid foods with pH greater than ...
When fresh produce like salad products are processed, the disinfection is often performed by adding hypochlorite solution to the wash water.
Several standards state this must be maintained at 50mg/L or greater concentration - a very high level in terms of measurement for quality control.
Palintest offer two methods which are able to detect chlorine at such high levels for ongoing quality ...
The new SteriBag Premium sampling bags from Burkle offer the highest levels of sample security, traceability and sterility.
Take a look at how they work in our quick instructions below;
How to use SteriBag Premium sample collection bags;
Take a sample bag and fill out the sample details; sample reference, name of person taking the sample, the date and any other comments.
Open ...
The innovative Ebro EBI 25 system monitors wirelessly the temperature or humidity of it's environment, transmits the data in real time to an interface (base station) and from there to the desired server or PC. With automatic, continuous recording of the temperature/humidity you can set up alerts to know immediately if one of your loggers is out of it's desired range. In the Lab this could me...
Sodium is a mineral required by the body for normal functions, but excessive intake can cause high blood pressure and hypertension. This has lead governments and regulatory bodies to focus on monitoring the levels of salt in foods in order to reduce the risk of these health affects. Canned foods are of particular concern as these often contain relatively high levels of salt. The Horiba La...
Q: I work in food manufacturing and need a digital thermometer for quality control checks. The environment in the factory can be high humidity, may cause the thermometer to be splashed with liquids and may mean people have to use the thermometer with wet hands. What model would you recommend? [caption id="attachment_7409" align="aligncenter" width="204"] The Hanna Checktemp 1 - a simple,...
Measuring pH in food is a useful indicator of consistency over batches for quality control but can also be used to monitor foods where the pH changes over time - for example in yogurt production, brewing or to test the freshness of foods. Standard pH electrodes will often struggle when used in food samples, as the reference junction becomes blocked the reaction time will get slower and event...
We often get asked about measurements in food and a key measurement is the consistency of sauces, jams and other foodstuffs such as yoghurt's and creams.
The simplest way to measure this is with a bostwick consistometer. An example of how to use this for tomato sauce is demonstrated in this video from a Food company in the US.
The bostwick consistometer is available from Camlab and ca...
Camlab have a range of pH level test strips, equivalent to whatman brand for virually anything you care to measure including water, urine, saliva, food, titrations, quickly and reliably. The use of pH papers for rapid determinations of pH values has led to a number of applications in the laboratory and industrial environments. Available as 20 strip booklets, 5m roll dispensers packs or refi...
Polyvinylidene Chloride or PVdc is a highly effective barrier coating ploymer. Due to its density, symmetry and molecular structure the material has excellent barrier properties against  fats, vapours and gases. This molecular structure results from the combination of salt (50-70%) and oil (30-50%).
PVdC in its various forms has been accepted and safely used in food packaging applications for a...
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I came across your article about "DPD Tablets" on Camlab Info, and it's a valuable resource for anyone seeking information about water testing and analysis using DPD tablets. Your explanation of their usage and significance in water quality monitoring is quite informative.
This article on nanocolor tube tests is a gem for analytical enthusiasts. The idea of zero calibration is intriguing, and your detailed explanation makes it accessible. The step-by-step process helps demystify the technique for beginners like me. The use cases you've highlighted, particularly in...
Grant have introduced the new Controlled Rate Freeze Thaw (CRFT), which is a liquid nitrogen and cryogen free controlled rate freeze and thaw system for cryopreservation in a wide range of applications. Cryopreservation is a process where biological materials such as cells, tissues...
A dipslide is a means of testing the microbial content of liquids. This is a common method of monitoring and measuring microbial activity within many systems and commonly cooling systems. Usually the use of a dipslide is the first line of defence for the testing of microbial issues that could be...
Purchasing items using donated funds without the burden of VAT will now save many Millions of pounds each year which can be put to better use in advancing scientific knowledge to provide new treatments and cures that will shape the medicines of the future.
Working with pressure/vacuum conditions in the lab is common but not all products are designed to withstand this. Products with appropriate geometry and wall thickness are suitable for working safely with pressure. For example, filtering flasks, desiccators, or flat flange vessels, as well as...
