Fresh to Market: Innovation Ensuring Faster, Safer Produce to Shelves

Posted by Mandi Kim, Food Safety Specialist on Aug 15, 2016 10:50:52 AM

Getting fresh produce to market while still ensuring quality and safety is often a paradox in the produce industry. The demand for more product with longer shelf life continues to rise as people try to eat healthier foods. However, public health data, recent recalls and outbreaks amidst increasing consumer awareness and changing regulatory requirements create a very challenging landscape for today’s growers, packers, retailers and other links throughout the supply chain. As a result, produce companies are turning to innovative solutions to help them meet the demands of producing and providing safe, quality products in a timely manner.

Read More

Numbers are Knowledge

Posted by Lisa Leier-McHugh on Jul 12, 2016 1:31:51 PM

We live every aspect of our lives by numbers. Numbers and calculations rate, rank, grade, condemn and save us every day. This hit home recently when a member of my immediate family was battling multiple myeloma. It was amazing and simultaneously terrifying, the new world of diagnostic numbers he and those close to him were immediately thrown into. New results and benchmark numbers were constantly being compared as my family member tried to understand the meaning of a particular protein value and its relationship to this indicator or that. White count levels and the appropriate number of stem cells that would be needed for a successful transplant became part of everyone’s new daily vernacular. On the day he learned remission was achieved, the group text from the oncologist visit said, “Beta 2-MG = 4 YEAH!” We all knew that the number “4” was a great value, and
he was there.

Read More

Salmonella Limits Testing in Poultry Webinar: Farm to Fork

Posted by Jim Dolan on Jun 16, 2015 11:20:24 AM

Join us for an exciting webinar that will provide a step-by-step review of the current state of the Poultry industry, the technology, as well as the practical application that is making real differences in the final product safety and is meeting new performance standards.

 What You'll Learn:

  • Integration of Salmonella Limits Testing in Ground Product: A Practical Example
  • State of the Poultry Industry: Meeting the New Performance Standards
  • What is Limits Testing?: A Technical Overview

At Roka Bioscience we are proud to have partnered with the poultry industry to develop and implement a novel, semi-quantitative approach to Salmonella pathogen detection which provides rapid detection of poultry lots with high concentrations of Salmonella.  For more information about Salmonella Limits please see our eBook,Limits Testing in Poultry

Read More

USDA Utilizes Atlas System for Rapid Detection of High Salmonella Levels in Beef Lymph Nodes without Enrichment

Posted by Erin Dreyling, PhD on May 27, 2015 5:05:00 PM

Atlas in Action: As technology advances, the development of new tools and new applications will continuebifscoto provide the beef industry practical, implementable solutions. Here is another example of describing a unique application using the Atlas System.

Read More

Salmonella Reduction and pathogen detection in Poultry Makes Headlines

Posted by Erin Dreyling, PhD on May 21, 2015 11:55:00 AM

Recently Frontline and the New York Times both presented pieces highlighting the need to reduce Salmonella exposure from poultry in the United States. The Frontline segment, “The Trouble with Chicken,” discussed the USDA Food Safety and Inspection Service’s lack of authority to mandate recalls for contaminated poultry products in the wake of recent outbreaks associated with Foster Farms and Cargill. Similarly, a New York Times piece by Retro Report, “Chasing Outbreaks,” focused on the critical role poultry producers play in ensuring the public’s safety from exposure to Salmonella given that current regulations do not consider the pathogen an adulterant in raw poultry.

Read More

Roka's Chief Commercial Officer discusses Pathogen Detection and More

Posted by Mary Duseau on May 19, 2015 3:24:00 PM

Mary Duseau started at Roka in February as Chief Commercial Officer. Here’s Mary's thoughts on her first three months at Roka. 

My first three months at Roka as the new Chief Commercial Officer have been, in short, fantastic! I’ve had a chance to meet most of the Roka team and traveled several weeks from the farms and fields in Southern California full of beautiful produce to a colder, but equally beautiful, Midwest to see the poultry, dairy, and beef industries. 

Read More

Atlas in Action: Researchers Utilize Atlas System to Identify Salmonella from Texas Beef Cattle Feedlots In Order to Design Food Safety Interventions for Beef.

Posted by Jim Dolan on May 5, 2015 1:33:00 PM

Roka is committed to partnering with the Food Industry to enable the progress of food safety science to meet both current and future demands. Below is an example of how the Atlas System can be incorporated for not only just routine testing but in the development of applicable new tools and strategies to enable these types of practical solutions from concept to market.

Research recently presented by a team of scientists in the Department of Animal Science at Texas A&M University (College Station, TX) reported the presence and identification of differing serotypes of Salmonella enterica recovered from Texas beef cattle feedlots. The team included Matthew Taylor, Ph.D. (Project Leader), Jason Gill, Ph.D., Ashley N. Arnold, Ph.D., Kerri B. Gehring, Ph.D., Jeffrey W. Savell, Ph.D., and Miss Yicheng Xie, Graduate Research Assistant.

Read More

Salmonella Limits Testing in Poultry

Posted by Lisa Leier-McHugh on Feb 12, 2015 11:10:00 AM

I recently attended the International Production and Processing Expo (IPPE). With more than 1,000 exhibitors, hundreds of talks, meetings and posters, there was a tremendous amount of information to process. As with any large gathering associated with any industry, buzz words and catchy phrases were tossed around. Sometimes these words, products or practices catch on and become reality, other times they have a relatively short life and an industry moves on. At IPPE, a very popular buzz word was “Limits Testing.” Okay, that is technically a couple of words, so let’s take it step further by adding Salmonella to the mix to produce a buzz phrase, “Salmonella Limits Testing.” Now we have not only a very hot topic of discussion, but a very real approach to monitoring Salmonella levels in fresh poultry products.

Read More

Food Pathogen Detection and more: Our Top 5 Blogs of 2014

Posted by Jim Dolan on Jan 5, 2015 3:37:00 PM

Take a look back at some of our top blog posts from 2014 related to food pathogen detection and more.


Read More

Low Moisture Foods and Salmonella

Posted by Bindu Sundaresan, Ph.D on Dec 2, 2014 3:48:28 PM

Due to their low water content, one would expect that products such as spices, nuts, cereal, peanut butter, and chocolate are naturally safe and devoid of bacteria. But several product recalls in the past few years have demonstrated that this is not the case. Most of the recalls have been associated with Salmonella contamination. 

Read More