INVISIBLE SENTINEL was founded in 2006 with a goal of revolutionizing molecular diagnostics. Although many PCR-based testing tools were available, they were dated and had inherent issues. Existing rapid methods were both complex and expensive or had limitations with regards to sensitivity and accuracy. The mission of INVISIBLE SENTINEL was to radically improve on this, developing a new molecular technology known as VERIFLOW®.

This is the last chapter of our short series on environmental pathogen management. The previous articles will have given you some insights for an environmental pathogen management program in your factory.

In this fourth article in our short series on pathogen management, Jack van der Sanden introduces a risk-based approach to set up your program ; how to define your sampling points, their numbers and their frequencies.

When it comes to pathogens, there have always been two categories of food: low risk or high risk. Traditionally, this distinction was based on the potential of pathogens to contaminate and, subsequently, grow in the product.

In this second article from our series about environmental pathogen management in the food industry, Jack van der Sanden exposes some potential mistakes companies make, when embarking on pathogen testing.

Jack van der Sanden has partnered with bioMérieux, and written a short series of articles about environmental pathogen management in the food industry.

An “annus horribilis” for the craft brewing industry is just coming to an end we hope! A stark contrast for an industry in Europe that has experienced a strong growth in recent years. Over the last 15 years or so craft beer has increasingly captured the drinking public’s interest and while on-line, curb side and supermarket sales increased significantly in 2020, this has far from compensated for the lost restaurant, bar and event sales.

Environmental pathogens management (EPM) is essential in food factories. Yet, it is often a poorly understood area, surrounded by some dangerous assumptions. As a result, companies may set up suboptimal and counterproductive programs to manage environmental pathogens.

Tracking a bear whilst wandering randomly in a forest without a strategy or plan is not easy. The same goes for your pathogen hunt. The best way to go on a pathogen hunt is to establish a strict environmental pathogen monitoring program.

Tracking a bear whilst wandering randomly in a forest without a strategy or plan is not easy. The same goes for your pathogen hunt. The best way to go on a pathogen hunt is to establish a strict environmental pathogen monitoring program.

Listeriosis is a serious microbial infection, fatal in 20 to 30% of cases, caused by eating food contaminated with the bacterium Listeria monocytogenes. Lately, the food industry has faced an increased number of Listeria incidents: from preventive recalls to the deaths of dozens of people.

“Prevention is better than cure” is a basic principle which seems rather simple to follow. And yet, as Jack Van der Sanden points out, it is probably easier said than done.

Affecting more than 210 countries in the world, the COVID-19 outbreak is still highly evolving and uncertain in its final magnitude. To contain the pandemic, entire cities and regions have ordered a collective quarantine, stopping most of the local economic activity.

Minimizing foodborne virus risk in the food industry by implementing multi-parametric solutions.

Automation and new technologies are quietly but surely transforming our labs. As food microbiology turns to new protocols, the industry will need thought leaders and remarkable managers to accompany our people towards new expertise, redefining how the profession operates as the times are changing. Will you be one of them?

In a world that is demanding more prevention, more transparency and traceability, food microbiology laboratories and the food industry must work together. Food manufacturers heavily rely on food laboratories to verify that processes, environments, and products meet safety and quality standards to protect both consumers and brands.