Vibrio can become a resident or transient organism that causes oyster bays to be shut down in the spring and summer months (best time for eating raw oysters!).
Minimize risk with quantification of Vibrio to reduce the need to steam or cook oysters.
This verification provides the seafood industry with an accurate, reliable, quantification tool within 10 h to results of Vibrio contamination.
Did you know that automation can reduce stress on technicians?
If you have ever worked in any type of laboratory you probably look back at the experience and smile with the caveat of knowing that it was probably the most labor-intensive environment for both mind and body (probably soul as well!)... Read More
Latest Resources
Whitepaper: Recalls & Result Interpretation - PCR Software that Protects Your Brand (PDF)
Validation Summary: Prep Xpress Automation vs Manual Pipetting (PDF)
Case Study:Vibrio in Off-Bottom Oysters by FDA & Auburn University (PDF)
Events
Meet our experts at the following food safety & quality industry events, meetings and symposiums:
Date
Event Name
Region
June 27 – July 1
Africa Food Safety Workshop
Johannesburg, South Africa
July 31 - Aug 2
Int. Association of Food Protection (IAFP) 2022
Pittsburgh, PA USA
Aug 24 - 25
NAMI Meat Industry Food Safety Conference
Kansas City, MO USA
Aug 26 - Sept 1
AOAC Annual Meeting
Scottsdale, AZ USA
Oct 12 - 19
AAVLD - USAHA Annual Meeting
Minneapolis, MN USA
Oct 10 - 13
International Sanitary Supply Association (ISSA) Show
Chicago, IL USA
Featured Videos
Check out our library of educational product & training videos.
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