In-line Pathogen Detection at Critical Control Points (CCPs)
Food and beverage Jade Hall Food and beverage Jade Hall

In-line Pathogen Detection at Critical Control Points (CCPs)

Ever wonder how that juicy burger or crisp salad arrives on your plate safe for you to eat? It's not just magic. The food and beverage industry relies on a system called Hazard Analysis and Critical Control Points (HACCP), an internationally recognized method for preventing foodborne illnesses. Combined with in-line pathogen detection, these systems work together to keep your food safe and delicious.

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