Food Protection Trends - April 2010 - 238

Industry Products
ProcUV is simple to set up as its automatic exposure time settings ensure users can capture colony images at the touch of a button. The high-quality images can then be directly transferred into the ProtoCOL 2 in seconds, where the ProtoCOL 2 counts and analyzes results automatically, to save microbiologists countless hours of repetitive work. Martin Smith of Synbiosis stated, “Fluorescent colonies and plaques are the most difficult ones to count, as they require specific UV lighting conditions to be able to see them. This means that a powerful imaging system equipped with specialized filters to enable the camera to image each fluorescing colony is required.” Martin Smith added, “We have risen to this challenge and by utilizing the decades of imaging expertise we have in-house, we have come up with the perfect cost-effective solution in the ProcUV. For any microbiology laboratory wanting to extend the capability of their ProtoCOL 2 system to perform different types of fluorescent colony and plaque analyses, the ProcUV is ideal.” Synbiosis +44.0.1462.635327 Hertfordshire, United Kingdom www.synbiosis.com Optimal Quality Assurance for Balances and Scales from Mettler Toledo of balance performance and weighing environment. In a matter of minutes, Risk Check provides advice on optimizing quality assurance. Quality Managers gain insight on improving weighing processes to save time and money, and to reduce waste. “Risk Check interacts with every type of balance, independent of model, type, or manufacturer,” explains Martin Huber, Ph.D., marketing manager for laboratory balances at Mettler Toledo. “It offers orientation in the mass of regulation guidelines.” Risk Check helps quality managers assess the appropriateness of their weighing environment, and balance testing frequency. Then, by plugging in real-world data, quality managers discover if their “weighing risk”–the possibility that poor weighing accuracy or the environment are skewing measurements–is low, or if they need to make changes to help ensure safe, accurate and consistent results. Finally, Risk Check provides expert advice on which adjustments will optimize balance performance and reduce the risk of inaccurate measurements. This can be critical in industries where external auditors test a company’s quality system according to set standards. “It serves as a sort of ‘mock audit’–a rehearsal for the actual audit,” explains Huber. Risk Check analyzes weighing risks based on the international weighing guideline Good Weighing Practice™, or GWP®. The guideline is appropriate for use by quality, laboratory and manufacturing managers in the pharmaceutical, chemical and food and beverage industries, or in any industry that relies on accurate

Synbiosis

New ProtoCOL 2 UV Imaging Accessory from Synbiosis ynbiosis, a manufacturer of automated microbiological systems, is delighted to introduce ProcUV, its new UV imaging accessory for the ProtoCOL 2 system. ProcUV permits instant imaging of fluorescent colonies and plaques so they can be automatically counted or analyzed by ProtoCOL 2, thus saving time and improving accuracy of results. Based on advanced fluorescent imaging technology, the compact ProcUV accessory, which can be simply connected to the ProtoCOL 2 system, consists of a cabinet with a sliding, auto-locking door to prevent accidental UV exposure. The cabinet contains a high resolution camera and internal UV and white lighting and is also equipped with specialized interchangeable filters, to allow microbiologists to view fluorescing bacteria, such as Pseudomonas fluorescens, fluorescent plaques and bacteria expressing Green Fluorescent Proteins.

S

M

ettler Toledo is pleased to announce the launch of GWP® Risk Check for balances and scales. Risk Check is an interactive online assessment tool that provides both qualitative and quantitative analysis

Be sure to mention, “I read about it in Food Protection Trends”!

The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products.
238 FOOD PROTECTION TRENDS | APRIL 2010


http://www.synbiosis.com

Food Protection Trends - April 2010

Table of Contents for the Digital Edition of Food Protection Trends - April 2010

Food Protection Trends - April 2010
Contents
Sustaining Members
Vickie’s View from Your President
Commentary from the Executive Director
Food Transportation Safety: Characterizing Risks and Controls by Use of Expert Opinion
Controlled Vapor Oven Cooking and Holding Procedures Used for the Reduction of Salmonella and Prevention of Growth of Clostridium perfringens in Boneless Beef Rib Roasts
Executive Board Highlights
New Members
What’s Happening in Food Safety
Industry Products
IAFP 2010
Preliminary Program
Ivan Parkin Lecture
John H. Silliker Lecture
Activities
General Information
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application
Food Protection Trends - April 2010 - Food Protection Trends - April 2010
Food Protection Trends - April 2010 - Cover2
Food Protection Trends - April 2010 - 197
Food Protection Trends - April 2010 - Contents
Food Protection Trends - April 2010 - 199
Food Protection Trends - April 2010 - 200
Food Protection Trends - April 2010 - 201
Food Protection Trends - April 2010 - 202
Food Protection Trends - April 2010 - 203
Food Protection Trends - April 2010 - 204
Food Protection Trends - April 2010 - Sustaining Members
Food Protection Trends - April 2010 - 206
Food Protection Trends - April 2010 - 207
Food Protection Trends - April 2010 - Vickie’s View from Your President
Food Protection Trends - April 2010 - 209
Food Protection Trends - April 2010 - Commentary from the Executive Director
Food Protection Trends - April 2010 - 211
Food Protection Trends - April 2010 - Food Transportation Safety: Characterizing Risks and Controls by Use of Expert Opinion
Food Protection Trends - April 2010 - 213
Food Protection Trends - April 2010 - 214
Food Protection Trends - April 2010 - 215
Food Protection Trends - April 2010 - 216
Food Protection Trends - April 2010 - 217
Food Protection Trends - April 2010 - 218
Food Protection Trends - April 2010 - 219
Food Protection Trends - April 2010 - 220
Food Protection Trends - April 2010 - 221
Food Protection Trends - April 2010 - 222
Food Protection Trends - April 2010 - Controlled Vapor Oven Cooking and Holding Procedures Used for the Reduction of Salmonella and Prevention of Growth of Clostridium perfringens in Boneless Beef Rib Roasts
Food Protection Trends - April 2010 - 224
Food Protection Trends - April 2010 - 225
Food Protection Trends - April 2010 - 226
Food Protection Trends - April 2010 - 227
Food Protection Trends - April 2010 - 228
Food Protection Trends - April 2010 - 229
Food Protection Trends - April 2010 - 230
Food Protection Trends - April 2010 - Executive Board Highlights
Food Protection Trends - April 2010 - New Members
Food Protection Trends - April 2010 - 233
Food Protection Trends - April 2010 - 234
Food Protection Trends - April 2010 - What’s Happening in Food Safety
Food Protection Trends - April 2010 - 236
Food Protection Trends - April 2010 - 237
Food Protection Trends - April 2010 - Industry Products
Food Protection Trends - April 2010 - 239
Food Protection Trends - April 2010 - 240
Food Protection Trends - April 2010 - Preliminary Program
Food Protection Trends - April 2010 - Ivan Parkin Lecture
Food Protection Trends - April 2010 - John H. Silliker Lecture
Food Protection Trends - April 2010 - Activities
Food Protection Trends - April 2010 - General Information
Food Protection Trends - April 2010 - 246
Food Protection Trends - April 2010 - Coming Events
Food Protection Trends - April 2010 - 248
Food Protection Trends - April 2010 - Advertising Index
Food Protection Trends - April 2010 - Journal of Food Protection Table of Contents
Food Protection Trends - April 2010 - Booklet Order Form
Food Protection Trends - April 2010 - Membership Application
Food Protection Trends - April 2010 - Cover3
Food Protection Trends - April 2010 - Cover4
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