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AEMTEK Laboratories
เข้าร่วมเมื่อ 23 ก.ย. 2016
AEMTEK is an accredited commercial laboratory in the San Francisco Bay Area that provides microbiological testing and research services for the food and beverage industries. All laboratory operations are managed by Ph.D. and M.Sc. scientists, and we specialize in the detection, identification and enumeration of bacteria and fungi in products and the environment. Our quality system is operated according to ISO 17025 standards, and is accredited by A2LA and AIHA-LAP for food and environmental microbiology testing. We strive to make the testing process easy and worry-free for all our clients, and we take very special pride in our friendly and professional customer service and unparalleled technical support.
AEMTEK is more than just a routine testing lab, and we also provide other services such as special research projects (shelf life/challenge studies), consulting, training seminars, and our online AEMTEK Store for all of your sampling supply and equipment needs.
AEMTEK is more than just a routine testing lab, and we also provide other services such as special research projects (shelf life/challenge studies), consulting, training seminars, and our online AEMTEK Store for all of your sampling supply and equipment needs.
Webinar Short: Microbial Spoilage (Part 6): Control Factors
In this Webinar Short, we explore effective measures and factors for controlling microbial spoilage. We examine intrinsic factors such as water activity, pH levels, oxygen availability, nutrient content, and the role of antimicrobials in inhibiting microbial growth. Additionally, we explore extrinsic factors including thermal and nonthermal processing techniques, refrigeration and freezing methods, and the use of vacuum and modified air packaging to extend shelf life and preserve food quality. Join us as we uncover the diverse strategies available to mitigate microbial spoilage and ensure the safety and longevity of food products.
มุมมอง: 96
วีดีโอ
Webinar Short: Microbial Spoilage (Part 5): How Microorganisms Cause Food Spoilage
มุมมอง 3263 หลายเดือนก่อน
In this chapter, we delve into the mechanisms by which microorganisms instigate food spoilage. We explore a variety of pathways including the digestion of carbohydrates, lactic acid fermentation, degradation of pectic substances, proteolysis, lipolysis, surface growth, and toxin production. Each of these processes contributes to the breakdown and deterioration of food products, leading to chang...
Webinar Short: Microbial Spoilage (Part 4): Spoilage Organisms - Bacteria
มุมมอง 923 หลายเดือนก่อน
In this Webinar Short, we delve into the world of spoilage organisms, with a primary focus on bacteria. We explore the diverse range of bacteria known for their role in food spoilage, including Lactic Acid Bacteria, Enterobacteriaceae, Pseudomonas, Bacillus, Clostridium, and Alicyclobacillus. Each of these bacterial groups brings unique characteristics and behaviors to the table, impacting the ...
Webinar Short: Microbial Spoilage (P3): Spoilage Organisms - Yeast & Mold
มุมมอง 953 หลายเดือนก่อน
In this Webinar Short, we delve into the world of spoilage organisms, focusing on two prominent culprits: yeast and mold. We explore the characteristics and behaviors of key mold species such as Penicillium and Aspergillus, known for their ability to contaminate various food products. Additionally, we shed light on fermentative yeast and oxidative yeast, highlighting their roles in food spoilag...
Webinar Short: Microbial Spoilage (P2): Groups of Microorganisms
มุมมอง 703 หลายเดือนก่อน
In this chapter, we explore the diverse groups of spoilage microorganisms and the factors that influence their growth. We examine the various conditions that either inhibit or promote microbial proliferation, including oxygen requirements (categorized as Aerobic, Anaerobic, Facultative Anaerobic, and Microaerobic), temperature ranges (categorized as Mesophilic, Psychrotrophic, and Thermophilic)...
Webinar Short: Microbial Spoilage (P1): The Role of Microbial Growth
มุมมอง 693 หลายเดือนก่อน
In this Webinar Short, we introduce the concept of microbial growth leading to changes in food and threshold levels for bacterial, yeast, and mold growth, where detectable organoleptic changes become apparent.
Common Mycotoxins in Foods & Feeds
มุมมอง 1.7K8 หลายเดือนก่อน
Mycotoxins are toxic compounds produced by fungi that can cause serious health problems in humans and animals if they are present in food and feed. The occurrence of mycotoxins in food and feed products is a global concern and has been the subject of much research and investigation. In this webinar, we will explore the most common mycotoxins found in food, their potential health effects, and me...
Challenge Studies For Acidified Foods
มุมมอง 2678 หลายเดือนก่อน
Microbial challenge studies are performed for acidified foods to assess the safety and stability of these products. Acidified foods have a pH below 4.6, making them inhospitable to most foodborne pathogens' growth. However, some microorganisms can still survive and grow in these products, leading to spoilage and potential food safety hazards. A microbial challenge study aims to identify and tes...
![STEC Confirmation Using ddPCR [Webinar]](/img/n.gif)
STEC Confirmation Using ddPCR [Webinar]
มุมมอง 25411 หลายเดือนก่อน
STEC, or Shiga toxin-producing Escherichia coli, can cause human food poisoning and is often tested for on produce, meat, and other high-risk foods. Confirmation of STEC traditionally involves identifying specific genes associated with producing Shiga toxins, such as stx1, stx2, and eae. However, conventional culture methods for confirmation take several days and often have inconclusive results...
Genotyping for Pathogen Detection
มุมมอง 490ปีที่แล้ว
Genotyping is an exciting frontier of foodborne pathogen detection and a powerful tool for identifying the specific strain of a pathogen that is causing an outbreak or contaminating a food production facility. It is used for tracing the source of pathogens, investigating outbreaks, and identifying transient or resident strains in environmental monitoring programs. There are several methods of g...
Basics of Foodborne Pathogens - Webinar
มุมมอง 3.2Kปีที่แล้ว
Foodborne outbreaks are a persistent problem that impacts public health and incurs high costs for food companies. Fortunately, outbreaks can be prevented through an effective food safety plan. When developing or improving a food safety plan, knowing the potential hazards associated with food products and processes is critical. When risks are adequately understood, companies can implement preven...
WEBINAR | Environmental Monitoring - Advanced EMPs
มุมมอง 374ปีที่แล้ว
During this Advanced EMP Webinar, Dr. Florence Wu will utilize various case studies to: ✓ Highlight the unique challenges presented by each case study and why a “one size fits all" mentality should be avoided for your EMP. ✓ Identify when special tools, such as whole-genome sequencing and zone 1 testing, are applicable to your EMP. ✓ Illustrate how to respond to organism recurrence, as opposed ...
WEBINAR | Shelf-Life Part 2: Fundamentals & Study Design
มุมมอง 1.3Kปีที่แล้ว
Learn how a shelf-life study is performed and the benefits to your operation of an accurate understanding of your product's shelf life. During this 1-hour webinar, Drs. Heidi Wright and Eric Wilhelmsen will cover the following fundamentals of Shelf-Life Studies, including: •What is a shelf-life study? •Why is it vital to have an accurate understanding of the shelf life of your product(s)? • Wha...
WEBINAR | Shelf Life Part 1: Microbial Food Spoilage
มุมมอง 1.1Kปีที่แล้ว
WEBINAR | Shelf Life Part 1: Microbial Food Spoilage
WEBINAR | Environmental Monitoring - Basic EMPs
มุมมอง 1.3K2 ปีที่แล้ว
WEBINAR | Environmental Monitoring - Basic EMPs
WEBINAR | Legionella Risk - Monitor Water Systems
มุมมอง 5282 ปีที่แล้ว
WEBINAR | Legionella Risk - Monitor Water Systems
WEBINAR | Environmental Monitoring - Smart Environmental Monitoring Programs
มุมมอง 2.1K2 ปีที่แล้ว
WEBINAR | Environmental Monitoring - Smart Environmental Monitoring Programs
WEBINAR | Shelf-Life Study - Fundamentals of Shelf-Life Studies
มุมมอง 2K2 ปีที่แล้ว
WEBINAR | Shelf-Life Study - Fundamentals of Shelf-Life Studies
WEBINAR | Food Spoilage - Microbiological Factors
มุมมอง 9K3 ปีที่แล้ว
WEBINAR | Food Spoilage - Microbiological Factors
SAMPLING | Airborne Mold Spore Sampling Using Air-O-Cell Cassettes
มุมมอง 2.7K3 ปีที่แล้ว
SAMPLING | Airborne Mold Spore Sampling Using Air-O-Cell Cassettes
SAMPLING | How to Take Compressed Air Samples Using CAMTU
มุมมอง 3.5K3 ปีที่แล้ว
SAMPLING | How to Take Compressed Air Samples Using CAMTU
SAMPLING | Active Air Sampling: How to take Active Air Samples of Viable Microorganisms
มุมมอง 13K3 ปีที่แล้ว
SAMPLING | Active Air Sampling: How to take Active Air Samples of Viable Microorganisms
SAMPLING | Contact Plate Sampling: How to Sample Surfaces Using Contact Plates
มุมมอง 10K3 ปีที่แล้ว
SAMPLING | Contact Plate Sampling: How to Sample Surfaces Using Contact Plates
SAMPLING | Exposure Plate Air Sampling: How to Take Settled Air Samples Using Exposure Plates
มุมมอง 14K3 ปีที่แล้ว
SAMPLING | Exposure Plate Air Sampling: How to Take Settled Air Samples Using Exposure Plates
SAMPLING | Legionella Sampling: How To Collect Swab and Water Samples for Legionella Testing
มุมมอง 2.6K3 ปีที่แล้ว
SAMPLING | Legionella Sampling: How To Collect Swab and Water Samples for Legionella Testing
Sampling: Taking SARS-CoV-2 (COVID-19) Environmental Surface Samples
มุมมอง 3603 ปีที่แล้ว
Sampling: Taking SARS-CoV-2 (COVID-19) Environmental Surface Samples
Webinar Environmental Testing of the COVID 19 Virus
มุมมอง 1953 ปีที่แล้ว
Webinar Environmental Testing of the COVID 19 Virus
I need all the procedures to know identify the bacteria thank you
Please after incubation of the exposed plate what is done
Do you provide training courses?