https://www.limswiki.org/index.php?action=history&feed=atom&title=User%3AShawndouglas%2Fsandbox%2Fsublevel6User:Shawndouglas/sandbox/sublevel6 - Revision history2026-04-05T17:06:30ZRevision history for this page on the wikiMediaWiki 1.36.1https://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=49364&oldid=prevShawndouglas at 20:31, 18 September 20222022-09-18T20:31:58Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 20:31, 18 September 2022</td>
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<tr><td colspan="2"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">As a typical example, from a [[calibration plot]] following a [[linear equation]] taken here as the simplest possible model: </ins></div></td></tr>
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<tr><td colspan="2"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">: <math>f(x) = ax + b </math></ins></div></td></tr>
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</table>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=49066&oldid=prevShawndouglas: Blanked the page2022-08-24T20:16:02Z<p>Blanked the page</p>
<a href="https://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=49066&oldid=49064">Show changes</a>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=49064&oldid=prevShawndouglas at 20:14, 24 August 20222022-08-24T20:14:14Z<p></p>
<a href="https://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=49064&oldid=48881">Show changes</a>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48881&oldid=prevShawndouglas at 14:27, 24 August 20222022-08-24T14:27:41Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Broad testing within the industry==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Broad testing within the industry==</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Food and beverage laboratories tap into numerous scientific disciplines for the work they do. Among the various roles these labs serve, disciplines such as [[biochemistry]], [[biotechnology]], [[chemical engineering]], [[chemistry]], fermentation science, materials science, [[microbiology]], molecular gastronomy, and nutrition and food science are applied.<ref name="NolletHand15">{{cite book |url=https://books.google.com/books?id=KtAdCgAAQBAJ&printsec=frontcover |title=Handbook of Food Analysis (Two Volume Set) |editor=Nollet, L.M.L.; Toldrá, F. |publisher=CRC Press |edition=3rd |pages=1568 |year=2015 |isbn=9781482297843}}</ref><ref name="NielsenFood15">{{cite book |url=https://books.google.com/books?id=i5TdyXBiwRsC&printsec=frontcover |title=Food Analysis Laboratory Manual |author=Nielsen, S. |publisher=Springer |pages=177 |edition=2nd |year=2015 |isbn=9781441914620}}</ref><ref name="DouglasTheLabs22">{{cite book |url=https://www.limswiki.org/index.php/LII:The_Laboratories_of_Our_Lives:_Labs,_Labs_Everywhere!/Labs_by_industry:_Part_2 |chapter=Labs by industry: Part 2 |title=The Laboratories of Our Lives: Labs, Labs Everywhere! |author=Douglas, S.E. |publisher=LIMSwiki |edition=2nd |date=July 2022 |accessdate=23 August 2022}}</ref><ref>{{Cite book |last=Bhandari, B.; Roos, Y.H. |date=2012 |editor-last=Bhandari |editor-first=Bhesh |editor2-last=Roos |editor2-first=Yrjö H. |title=Food Materials Science and Engineering |chapter=Chapter 1: Food Materials Science and Engineering: An Overview |publisher=Wiley-Blackwell |place=Chichester, West Sussex, UK ; Ames, Iowa |pages=1–25 |isbn=978-1-4051-9922-3}}</ref> As such, a diverse skillset <del style="font-weight: bold; text-decoration: none;">may at times be </del>required by the food and beverage scientist, <del style="font-weight: bold; text-decoration: none;">with </del>not only hard skills in microbiology, biochemistry, and fermentation, but also the flexibility and nimbleness to apply those skills to an industry with a rapidly changing consumer dynamic.<ref name="IFTDiverse20">{{cite web |url=https://www.ift.org/news-and-publications/news/2020/october/26/diverse-skill-sets-needed-for-growing-opportunities |title=Diverse skill sets needed for growing opportunities |publisher=Institute of Food Technologists |date=26 October 2020 |accessdate=23 August 2022}}</ref> </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Food and beverage laboratories tap into numerous scientific disciplines for the work they do. Among the various roles these labs serve, disciplines such as [[biochemistry]], [[biotechnology]], [[chemical engineering]], [[chemistry]], fermentation science, materials science, [[microbiology]], molecular gastronomy, and nutrition and food science are applied.<ref name="NolletHand15">{{cite book |url=https://books.google.com/books?id=KtAdCgAAQBAJ&printsec=frontcover |title=Handbook of Food Analysis (Two Volume Set) |editor=Nollet, L.M.L.; Toldrá, F. |publisher=CRC Press |edition=3rd |pages=1568 |year=2015 |isbn=9781482297843}}</ref><ref name="NielsenFood15">{{cite book |url=https://books.google.com/books?id=i5TdyXBiwRsC&printsec=frontcover |title=Food Analysis Laboratory Manual |author=Nielsen, S. |publisher=Springer |pages=177 |edition=2nd |year=2015 |isbn=9781441914620}}</ref><ref name="DouglasTheLabs22">{{cite book |url=https://www.limswiki.org/index.php/LII:The_Laboratories_of_Our_Lives:_Labs,_Labs_Everywhere!/Labs_by_industry:_Part_2 |chapter=Labs by industry: Part 2 |title=The Laboratories of Our Lives: Labs, Labs Everywhere! |author=Douglas, S.E. |publisher=LIMSwiki |edition=2nd |date=July 2022 |accessdate=23 August 2022}}</ref><ref>{{Cite book |last=Bhandari, B.; Roos, Y.H. |date=2012 |editor-last=Bhandari |editor-first=Bhesh |editor2-last=Roos |editor2-first=Yrjö H. |title=Food Materials Science and Engineering |chapter=Chapter 1: Food Materials Science and Engineering: An Overview |publisher=Wiley-Blackwell |place=Chichester, West Sussex, UK ; Ames, Iowa |pages=1–25 |isbn=978-1-4051-9922-3}}</ref> As such, a diverse skillset <ins style="font-weight: bold; text-decoration: none;">is typically </ins>required by the food and beverage scientist, <ins style="font-weight: bold; text-decoration: none;">requiring </ins>not only hard skills in microbiology, biochemistry, and fermentation, but also the flexibility and nimbleness to apply those skills to an industry with a rapidly changing consumer dynamic.<ref name="IFTDiverse20">{{cite web |url=https://www.ift.org/news-and-publications/news/2020/october/26/diverse-skill-sets-needed-for-growing-opportunities |title=Diverse skill sets needed for growing opportunities |publisher=Institute of Food Technologists |date=26 October 2020 |accessdate=23 August 2022}}</ref> </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Although slightly dated, past surveys of food processors have largely shown a majority of testing occurring within the processor facility, with outsourcing to a third-party lab becoming a growing trend. A 2013 Advantage Business Media survey of food processors "found 32.5 percent use both in-house and outside labs; 28.9 percent use only in-house testing, and 24.1 percent send samples only to outside labs," with 14.5 percent saying they didn’t require testing.<ref name="FLynnFood13">{{cite web |url=https://www.foodsafetynews.com/2013/10/food-labs-integral-to-changing-world-of-food-safety/ |title=Food Labs Integral to Changing World of Food Safety |author=Flynn, D. |work=Food Safety News |date=07 October 2013 |accessdate=23 August 2022}}</ref> A 2017 survey by Strategic Consulting, Inc., published in ''Food Safety Magazine'', saw the number of labs sending samples only to outside labs increase, compared to the 2013 survey, with 28% of respondents saying they outsourced all samples.<ref name="FergusonOutsou17">{{cite web |url=https://www.food-safety.com/articles/5584-outsourcing-pathogen-testing-under-the-microscope |title=Outsourcing: Pathogen Testing under the Microscope |author=Ferguson, B. |work=Food Safety Magazine |date=12 December 2017 |accessdate=23 August 2022}}</ref> Similar surveys in 2020 reinforced the view that outsourcing was a growing trend, with more non-pathogen testing getting outsourced along with pathogen testing.<ref name="FergusonTrends20">{{cite web |url=https://www.food-safety.com/articles/6666-trends-in-food-safety-testing |title=Trends in Food Safety Testing |author=Ferguson, B. |work=Food Safety Magazine |date=24 June 2020 |accessdate=23 August 2022}}</ref><ref name="FergusonAnal20">{{cite web |url=https://www.food-safety.com/articles/6542-analytical-testing-in-food-safety-continues-to-grow |title=Analytical Testing in Food Safety Continues to Grow |author=Ferguson, B. |work=Food Safety Magazine |date=16 April 2020 |accessdate=23 August 2022}}</ref></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Although slightly dated, past surveys of food processors have largely shown a majority of testing occurring within the processor facility, with outsourcing to a third-party lab becoming a growing trend. A 2013 Advantage Business Media survey of food processors "found 32.5 percent use both in-house and outside labs; 28.9 percent use only in-house testing, and 24.1 percent send samples only to outside labs," with 14.5 percent saying they didn’t require testing.<ref name="FLynnFood13">{{cite web |url=https://www.foodsafetynews.com/2013/10/food-labs-integral-to-changing-world-of-food-safety/ |title=Food Labs Integral to Changing World of Food Safety |author=Flynn, D. |work=Food Safety News |date=07 October 2013 |accessdate=23 August 2022}}</ref> A 2017 survey by Strategic Consulting, Inc., published in ''Food Safety Magazine'', saw the number of labs sending samples only to outside labs increase, compared to the 2013 survey, with 28% of respondents saying they outsourced all samples.<ref name="FergusonOutsou17">{{cite web |url=https://www.food-safety.com/articles/5584-outsourcing-pathogen-testing-under-the-microscope |title=Outsourcing: Pathogen Testing under the Microscope |author=Ferguson, B. |work=Food Safety Magazine |date=12 December 2017 |accessdate=23 August 2022}}</ref> Similar surveys in 2020 reinforced the view that outsourcing was a growing trend, with more non-pathogen testing getting outsourced along with pathogen testing.<ref name="FergusonTrends20">{{cite web |url=https://www.food-safety.com/articles/6666-trends-in-food-safety-testing |title=Trends in Food Safety Testing |author=Ferguson, B. |work=Food Safety Magazine |date=24 June 2020 |accessdate=23 August 2022}}</ref><ref name="FergusonAnal20">{{cite web |url=https://www.food-safety.com/articles/6542-analytical-testing-in-food-safety-continues-to-grow |title=Analytical Testing in Food Safety Continues to Grow |author=Ferguson, B. |work=Food Safety Magazine |date=16 April 2020 |accessdate=23 August 2022}}</ref></div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This increase may not be surprising given reports that third-party contract testing laboratories were increasingly being used for food quality and safety testing. A 2013 Strategic Consulting, Inc. report cited the rise in third-party labs was "in response to the growing complexity, cost, and volume of testing required by food producers and retailers."<ref name="FLThird13">{{cite web |url=https://www.foodlogistics.com/safety/news/11284235/thirdparty-testing-for-food-safety-is-on-the-rise |title=Third-Party Testing For Food Safety Is On The Rise |work=Food Logistics |date=20 December 2013 |accessdate=23 August 2022}}</ref> Another concern that may be driving outsourcing of at least microbial laboratory testing is regulatory pressure concerning pathogenic organisms in the production facility, and by extension out of the internally housed lab, though there may be a strong preference to contract with third-party labs in close proximity to the plant to better ensure desired turnaround times.<ref name="FergusonOutsou17" /> However, veterans in the food and beverage industry may view such outsourcing concerns as minimal, particularly when a facility's processes and quality mechanisms are appropriately reviewed, maintained, and enforced.<ref name="FergusonOutsou17" /></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This increase may not be surprising given reports that third-party contract testing laboratories were increasingly being used for food quality and safety testing. A 2013 Strategic Consulting, Inc. report cited the rise in third-party labs was "in response to the growing complexity, cost, and volume of testing required by food producers and retailers."<ref name="FLThird13">{{cite web |url=https://www.foodlogistics.com/safety/news/11284235/thirdparty-testing-for-food-safety-is-on-the-rise |title=Third-Party Testing For Food Safety Is On The Rise |work=Food Logistics |date=20 December 2013 |accessdate=23 August 2022}}</ref> Another concern that may be driving outsourcing of at least microbial laboratory testing is regulatory pressure concerning pathogenic organisms in the production facility, and by extension out of the internally housed lab, though there may be a strong preference to contract with third-party labs in close proximity to the plant to better ensure desired turnaround times.<ref name="FergusonOutsou17" /> However, veterans in the food and beverage industry may view such outsourcing concerns as minimal, particularly when a facility's processes and quality mechanisms are appropriately reviewed, maintained, and enforced.<ref name="FergusonOutsou17" /></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>In regards to what kind of testing has historically been occurring in the industry, we turn back to that 2013 Advantage Business Media survey. Additional statistics from that survey revealed that 70.6 percent of respondents were testing for quality, 57.7 percent were testing for consistency, and 56.5 percent were conducting food safety tests for pathogens. Some 29.4 percent were testing for packaging accuracy claims, and 23.5 percent were testing for the presence of reported and unreported allergens. More recent survey data is difficult to find, so it's not clear how these numbers compare to the realities of 2022. We can say that at least as of 2020, pathogen testing remained vital, with testing of ''Listeria'' proving a fast-growing subcategory of pathogen testing, primarily for environmental monitoring of the production facility.<ref name="FergusonTrends20" /><ref name="FergusonAnal20" /> A 2020 survey by Strategic Consulting, Inc. further indicated that the volume of microbiology testing is growing at roughly five percent, while pathogen testing volume is growing at roughly six to seven percent, adding that "outsourcing is driving the volume of tests being sent to commercial labs by as much as 10 percent."<ref name="FergusonAnal20" /> The same surveyor increased those percentages the following year.<ref name="FergusonFood21">{{cite web |url=https://www.strategic-consult.com/2021/04/food-safety-testing-to-continue-to-increase-in-2021/ |title=Food Safety Testing to Continue to Increase in 2021 |author=Ferguson, B. |work=Strategic Consulting Blog |publisher=Strategic Consulting, Inc |date=16 April 2021 |accessdate=23 August 2022}}</ref> </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>In regards to what kind of testing has historically been occurring in the industry, we turn back to that 2013 Advantage Business Media survey. Additional statistics from that survey revealed that 70.6 percent of respondents were testing for quality, 57.7 percent were testing for consistency, and 56.5 percent were conducting food safety tests for pathogens. Some 29.4 percent were testing for packaging accuracy claims, and 23.5 percent were testing for the presence of reported and unreported allergens.<ins style="font-weight: bold; text-decoration: none;"><ref name="FLynnFood13" /> </ins>More recent survey data is difficult to find, so it's not clear how these numbers compare to the realities of 2022. We can say that at least as of 2020, pathogen testing remained vital, with testing of ''Listeria'' proving a fast-growing subcategory of pathogen testing, primarily for environmental monitoring of the production facility.<ref name="FergusonTrends20" /><ref name="FergusonAnal20" /> A 2020 survey by Strategic Consulting, Inc. further indicated that the volume of microbiology testing is growing at roughly five percent, while pathogen testing volume is growing at roughly six to seven percent, adding that "outsourcing is driving the volume of tests being sent to commercial labs by as much as 10 percent."<ref name="FergusonAnal20" /> The same surveyor increased those percentages the following year.<ref name="FergusonFood21">{{cite web |url=https://www.strategic-consult.com/2021/04/food-safety-testing-to-continue-to-increase-in-2021/ |title=Food Safety Testing to Continue to Increase in 2021 |author=Ferguson, B. |work=Strategic Consulting Blog |publisher=Strategic Consulting, Inc |date=16 April 2021 |accessdate=23 August 2022}}</ref> </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Finally, Strategic Consulting's Bob Ferguson added that [[polymerase chain reaction]] (PCR) is seeing an uptick in food and beverage testing as of 2021<ref name="FergusonFoodTwo21">{{cite web |url=https://www.strategic-consult.com/2021/06/food-safety-testing-to-continue-to-increase-in-2021-part-two/ |title=Food Safety Testing to Continue to Increase in 2021 (Part Two) |author=Ferguson, B. |work=Strategic Consulting Blog |publisher=Strategic Consulting, Inc |date=20 June 2021 |accessdate=23 August 2022}}</ref>:</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Finally, Strategic Consulting's Bob Ferguson added that [[polymerase chain reaction]] (PCR) is seeing an uptick in food and beverage testing as of 2021<ref name="FergusonFoodTwo21">{{cite web |url=https://www.strategic-consult.com/2021/06/food-safety-testing-to-continue-to-increase-in-2021-part-two/ |title=Food Safety Testing to Continue to Increase in 2021 (Part Two) |author=Ferguson, B. |work=Strategic Consulting Blog |publisher=Strategic Consulting, Inc |date=20 June 2021 |accessdate=23 August 2022}}</ref>:</div></td></tr>
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</table>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48847&oldid=prevShawndouglas at 16:32, 23 August 20222022-08-23T16:32:15Z<p></p>
<a href="https://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48847&oldid=48846">Show changes</a>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48846&oldid=prevShawndouglas at 16:28, 23 August 20222022-08-23T16:28:42Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:28, 23 August 2022</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The following tangential laboratory roles aren't necessarily found directly in the food and beverage facility. However, some level of laboratory work is required in these roles, which intersect with the food and beverage industry in some capacity.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The following tangential laboratory roles aren't necessarily found directly in the food and beverage facility. However, some level of laboratory work is required in these roles, which intersect with the food and beverage industry in some capacity.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''Processing equipment design, monitoring, and sanitation''': "Sanitation provides the hygienic conditions required to produce safe food," say Ho and Sandoval in chapter seven of ''Food Safety Engineering''.<ref name="HoSanit20">{{Citation |last=Ho |first=Kai-Lai Grace |last2=Sandoval |first2=Alex |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=Sanitation Standard Operating Procedures (SSOPs) |url=http://link.springer.com/10.1007/978-3-030-42660-6_7 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=175–190 |doi=10.1007/978-3-030-42660-6_7 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref> "Improper sanitation of equipment can potentially introduce hazardous contamination to food and enhance pathogen harborage in the food-processing environment."<ref name="HoSanit20" /> They note the value of sanitation standard operating procedures (SSOPs) to the production facility, which dictate sanitation methods and frequencies, monitoring methods, and record keeping methods.<ref name="HoSanit20" /> These SSOPs are not only driven by good manufacturing practice (GMP) but also appropriate and effective laboratory testing. That foundation of laboratory testing has occurred historically with the experience of food and beverage producers and those engineering and standardizing hygienic solutions for the industry. Combined, these industry and laboratory experiences have driven regulations and standards on hygienic design throughout the world. Broadly speaking, this has culminated in a set of "fundamental hygienic requirements for product contact surfaces and food equipment," ranging from physical and chemical properties such as being nontoxic, corrosion-resistant, and non-absorbent, to mechanical properties such as being durable and smooth, and operational properties such as being cleanable and low-maintenance.<ref>{{Citation |last=Schmidt |first=Ronald H. |last2=Piotter |first2=Helen M. |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=The Hygienic/Sanitary Design of Food and Beverage Processing Equipment |url=http://link.springer.com/10.1007/978-3-030-42660-6_12 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=267–332 |doi=10.1007/978-3-030-42660-6_12 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref><ref name="EUSelect20">{{cite web |url=https://engineering-update.co.uk/2020/04/03/selecting-materials-for-standard-parts-in-the-food-and-beverage-industry-a-buyers-guide/ |title=Selecting materials for standard parts in the food and beverage industry: a buyers’ guide |author=n.a |work=Engineering Update |date=03 April 2020 |accessdate=23 August 2022}}</ref> In turn, these properties require laboratory and engineering knowledge about metals, alloys, plastics, and many other materials.<ref name="EUSelect20" /> Here we find multi-disciplinary knowledge in materials science, microbiology, chemistry, physics, and more, implying a corresponding necessity for knowledge on a wide variety of testing methods.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''Processing equipment design, monitoring, and sanitation''': "Sanitation provides the hygienic conditions required to produce safe food," say Ho and Sandoval in chapter seven of ''Food Safety Engineering''.<ref name="HoSanit20">{{Citation |last=Ho |first=Kai-Lai Grace |last2=Sandoval |first2=Alex |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=Sanitation Standard Operating Procedures (SSOPs) |url=http://link.springer.com/10.1007/978-3-030-42660-6_7 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=175–190 |doi=10.1007/978-3-030-42660-6_7 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref> "Improper sanitation of equipment can potentially introduce hazardous contamination to food and enhance pathogen harborage in the food-processing environment."<ref name="HoSanit20" /> They note the value of sanitation standard operating procedures (SSOPs) to the production facility, which dictate sanitation methods and frequencies, monitoring methods, and record keeping methods.<ref name="HoSanit20" /> These SSOPs are not only driven by good manufacturing practice (GMP) but also appropriate and effective laboratory testing. That foundation of laboratory testing has occurred historically with the experience of food and beverage producers and those engineering and standardizing hygienic solutions for the industry. Combined, these industry and laboratory experiences have driven regulations and standards on hygienic design throughout the world. Broadly speaking, this has culminated in a set of "fundamental hygienic requirements for product contact surfaces and food equipment," ranging from physical and chemical properties such as being nontoxic, corrosion-resistant, and non-absorbent, to mechanical properties such as being durable and smooth, and operational properties such as being cleanable and low-maintenance.<ref>{{Citation |last=Schmidt |first=Ronald H. |last2=Piotter |first2=Helen M. |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=The Hygienic/Sanitary Design of Food and Beverage Processing Equipment |url=http://link.springer.com/10.1007/978-3-030-42660-6_12 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=267–332 |doi=10.1007/978-3-030-42660-6_12 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref><ref name="EUSelect20">{{cite web |url=https://engineering-update.co.uk/2020/04/03/selecting-materials-for-standard-parts-in-the-food-and-beverage-industry-a-buyers-guide/ |title=Selecting materials for standard parts in the food and beverage industry: a buyers’ guide |author=n.a<ins style="font-weight: bold; text-decoration: none;">. </ins>|work=Engineering Update |date=03 April 2020 |accessdate=23 August 2022}}</ref> In turn, these properties require laboratory and engineering knowledge about metals, alloys, plastics, and many other materials.<ref name="EUSelect20" /> Here we find multi-disciplinary knowledge in materials science, microbiology, chemistry, physics, and more, implying a corresponding necessity for knowledge on a wide variety of testing methods.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Public health and clinical diagnostics for foodborne illness''': While [[Public health laboratory|public health]] and [[Clinical laboratory|clinical diagnostic laboratories]] are indeed of a different ilk, they are undoubtedly intertwined with the food and beverage industry. With millions of people getting sick and thousands hospitalized and dying from foodborne diseases each year in the U.S. alone<ref name="CDCBurdenFood18">{{cite web |url=https://www.cdc.gov/foodborneburden/estimates-overview.html |title=Burden of Foodborne Illness: Overview |publisher=Centers for Disease Control and Prevention |work=Estimates of Foodborne Illness in the United States |date=05 November 2018 |accessdate=23 August 2022}}</ref>, this fact becomes clearer. When the food and beverage industry's SSOP- and QMS-related activities go awry—knowingly or unknowingly—or if the consumer does not follow proper precautions with the foods and beverages they consume, [[Public health laboratory|public health]] and [[Clinical laboratory|clinical laboratories]] may get involved in tracking the source of the pathogen or treating the foodborne illness, respectively. As previous discussion has noted<ref name="DouglasWhatIs22" />, the interest of public health is at the foundation of the historical and regulatory development of the modern food and beverage industry. In the U.S., the presence of these labs is characterized by efforts such as FoodNet, a [[Centers for Disease Control and Prevention]] (CDC) program that conducts "active surveillance; surveys of laboratories, physicians, and the general population; and population-based epidemiologic studies" for roughly 15 percent of the U.S. population.<ref name="CDCAboutFN21">{{cite web |title=About FoodNet |publisher=Centers for Disease Control and Prevention |date=23 September 2021 |accessdate=23 August 2022}}</ref> As a public health tool, FoodNet helps track rates of illness from foodborne pathogens. Through its Diagnostic Laboratory Practices Tool, the public health tool extends into the clinical diagnostics realm, recruiting nearly 700 of those labs to report on their testing practices in regards to select enteric pathogens. From there, one can glean the test methods and specimen submissions being conducted.<ref name="CDCLabSurv">{{cite web |url=https://wwwn.cdc.gov/FoodNetFast/LabSurvey |title=Diagnostic Laboratory Practices |work=FoodNet Fast |publisher=Centers for Disease Control and Prevention |date=23 September 2021 |accessdate=23 August 2022}}</ref></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Public health and clinical diagnostics for foodborne illness''': While [[Public health laboratory|public health]] and [[Clinical laboratory|clinical diagnostic laboratories]] are indeed of a different ilk, they are undoubtedly intertwined with the food and beverage industry. With millions of people getting sick and thousands hospitalized and dying from foodborne diseases each year in the U.S. alone<ref name="CDCBurdenFood18">{{cite web |url=https://www.cdc.gov/foodborneburden/estimates-overview.html |title=Burden of Foodborne Illness: Overview |publisher=Centers for Disease Control and Prevention |work=Estimates of Foodborne Illness in the United States |date=05 November 2018 |accessdate=23 August 2022}}</ref>, this fact becomes clearer. When the food and beverage industry's SSOP- and QMS-related activities go awry—knowingly or unknowingly—or if the consumer does not follow proper precautions with the foods and beverages they consume, [[Public health laboratory|public health]] and [[Clinical laboratory|clinical laboratories]] may get involved in tracking the source of the pathogen or treating the foodborne illness, respectively. As previous discussion has noted<ref name="DouglasWhatIs22" />, the interest of public health is at the foundation of the historical and regulatory development of the modern food and beverage industry. In the U.S., the presence of these labs is characterized by efforts such as FoodNet, a [[Centers for Disease Control and Prevention]] (CDC) program that conducts "active surveillance; surveys of laboratories, physicians, and the general population; and population-based epidemiologic studies" for roughly 15 percent of the U.S. population.<ref name="CDCAboutFN21">{{cite web |title=About FoodNet |publisher=Centers for Disease Control and Prevention |date=23 September 2021 |accessdate=23 August 2022}}</ref> As a public health tool, FoodNet helps track rates of illness from foodborne pathogens. Through its Diagnostic Laboratory Practices Tool, the public health tool extends into the clinical diagnostics realm, recruiting nearly 700 of those labs to report on their testing practices in regards to select enteric pathogens. From there, one can glean the test methods and specimen submissions being conducted.<ref name="CDCLabSurv">{{cite web |url=https://wwwn.cdc.gov/FoodNetFast/LabSurvey |title=Diagnostic Laboratory Practices |work=FoodNet Fast |publisher=Centers for Disease Control and Prevention |date=23 September 2021 |accessdate=23 August 2022}}</ref></div></td></tr>
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</table>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48845&oldid=prevShawndouglas at 16:23, 23 August 20222022-08-23T16:23:34Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:23, 23 August 2022</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Conclusion==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Conclusion==</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This brief topical article sought to answer "what types of testing occur within a food and beverage laboratory?" It notes that in particular, </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This brief topical article sought to answer "what types of testing occur within a food and beverage laboratory?" It notes that in particular, <ins style="font-weight: bold; text-decoration: none;">the types of testing can be quite diverse, depending on the role the laboratory plays within the industry. Also reflective of the diversity found within the industry is the variety of disciplines practiced in these labs, ranging from microbiology and chemistry to biotechnology and materials science. As the industry continues to evolve and meet ever-shifting consumer needs, the scientists in these labs increasingly need to be highly knowledgeable and able to adapt their work to consumer demand and regulatory requirements. The laboratories in this industry play a mix of obvious and not-so-obvious roles, with R&D and quality control being the most obvious. However, those efforts to ensure the safety and quality of their products extend beyond the confines of the manufacturing facility, to a nation's ports, warehouses, and inland transportation facilities, where enforcement labs ensure the safety and security of incoming foodstuff and ingredients. Of course, there are labs accrediting those labs too, adding another layer of complexity. Finally, there are labs that are not directly found in the manufacturing facilities themselves but rather tangentially to them, such as hygienic equipment engineering labs, public health labs, and clinical diagnostic labs. Together, these labs and their strict test methods serve the populace by better ensuring the safety and security of the foods, beverages, and ingredients we depend on.</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td></tr>
</table>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48844&oldid=prevShawndouglas at 16:03, 23 August 20222022-08-23T16:03:36Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:03, 23 August 2022</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Processing equipment design, monitoring, and sanitation''': "Sanitation provides the hygienic conditions required to produce safe food," say Ho and Sandoval in chapter seven of ''Food Safety Engineering''.<ref name="HoSanit20">{{Citation |last=Ho |first=Kai-Lai Grace |last2=Sandoval |first2=Alex |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=Sanitation Standard Operating Procedures (SSOPs) |url=http://link.springer.com/10.1007/978-3-030-42660-6_7 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=175–190 |doi=10.1007/978-3-030-42660-6_7 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref> "Improper sanitation of equipment can potentially introduce hazardous contamination to food and enhance pathogen harborage in the food-processing environment."<ref name="HoSanit20" /> They note the value of sanitation standard operating procedures (SSOPs) to the production facility, which dictate sanitation methods and frequencies, monitoring methods, and record keeping methods.<ref name="HoSanit20" /> These SSOPs are not only driven by good manufacturing practice (GMP) but also appropriate and effective laboratory testing. That foundation of laboratory testing has occurred historically with the experience of food and beverage producers and those engineering and standardizing hygienic solutions for the industry. Combined, these industry and laboratory experiences have driven regulations and standards on hygienic design throughout the world. Broadly speaking, this has culminated in a set of "fundamental hygienic requirements for product contact surfaces and food equipment," ranging from physical and chemical properties such as being nontoxic, corrosion-resistant, and non-absorbent, to mechanical properties such as being durable and smooth, and operational properties such as being cleanable and low-maintenance.<ref>{{Citation |last=Schmidt |first=Ronald H. |last2=Piotter |first2=Helen M. |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=The Hygienic/Sanitary Design of Food and Beverage Processing Equipment |url=http://link.springer.com/10.1007/978-3-030-42660-6_12 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=267–332 |doi=10.1007/978-3-030-42660-6_12 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref><ref name="EUSelect20">{{cite web |url=https://engineering-update.co.uk/2020/04/03/selecting-materials-for-standard-parts-in-the-food-and-beverage-industry-a-buyers-guide/ |title=Selecting materials for standard parts in the food and beverage industry: a buyers’ guide |author=n.a |work=Engineering Update |date=03 April 2020 |accessdate=23 August 2022}}</ref> In turn, these properties require laboratory and engineering knowledge about metals, alloys, plastics, and many other materials.<ref name="EUSelect20" /> Here we find multi-disciplinary knowledge in materials science, microbiology, chemistry, physics, and more, implying a corresponding necessity for knowledge on a wide variety of testing methods.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Processing equipment design, monitoring, and sanitation''': "Sanitation provides the hygienic conditions required to produce safe food," say Ho and Sandoval in chapter seven of ''Food Safety Engineering''.<ref name="HoSanit20">{{Citation |last=Ho |first=Kai-Lai Grace |last2=Sandoval |first2=Alex |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=Sanitation Standard Operating Procedures (SSOPs) |url=http://link.springer.com/10.1007/978-3-030-42660-6_7 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=175–190 |doi=10.1007/978-3-030-42660-6_7 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref> "Improper sanitation of equipment can potentially introduce hazardous contamination to food and enhance pathogen harborage in the food-processing environment."<ref name="HoSanit20" /> They note the value of sanitation standard operating procedures (SSOPs) to the production facility, which dictate sanitation methods and frequencies, monitoring methods, and record keeping methods.<ref name="HoSanit20" /> These SSOPs are not only driven by good manufacturing practice (GMP) but also appropriate and effective laboratory testing. That foundation of laboratory testing has occurred historically with the experience of food and beverage producers and those engineering and standardizing hygienic solutions for the industry. Combined, these industry and laboratory experiences have driven regulations and standards on hygienic design throughout the world. Broadly speaking, this has culminated in a set of "fundamental hygienic requirements for product contact surfaces and food equipment," ranging from physical and chemical properties such as being nontoxic, corrosion-resistant, and non-absorbent, to mechanical properties such as being durable and smooth, and operational properties such as being cleanable and low-maintenance.<ref>{{Citation |last=Schmidt |first=Ronald H. |last2=Piotter |first2=Helen M. |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=The Hygienic/Sanitary Design of Food and Beverage Processing Equipment |url=http://link.springer.com/10.1007/978-3-030-42660-6_12 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=267–332 |doi=10.1007/978-3-030-42660-6_12 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref><ref name="EUSelect20">{{cite web |url=https://engineering-update.co.uk/2020/04/03/selecting-materials-for-standard-parts-in-the-food-and-beverage-industry-a-buyers-guide/ |title=Selecting materials for standard parts in the food and beverage industry: a buyers’ guide |author=n.a |work=Engineering Update |date=03 April 2020 |accessdate=23 August 2022}}</ref> In turn, these properties require laboratory and engineering knowledge about metals, alloys, plastics, and many other materials.<ref name="EUSelect20" /> Here we find multi-disciplinary knowledge in materials science, microbiology, chemistry, physics, and more, implying a corresponding necessity for knowledge on a wide variety of testing methods.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''<del style="font-weight: bold; text-decoration: none;">Clinical </del>diagnostics for foodborne illness''':</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''<ins style="font-weight: bold; text-decoration: none;">Public health and clinical </ins>diagnostics for foodborne illness''': <ins style="font-weight: bold; text-decoration: none;">While [[Public health laboratory|public health]] and [[Clinical laboratory|clinical diagnostic laboratories]] are indeed of a different ilk, they are undoubtedly intertwined with the food and beverage industry. With millions of people getting sick and thousands hospitalized and dying from foodborne diseases each year in the U.S. alone<ref name="CDCBurdenFood18">{{cite web |url=https://www.cdc.gov/foodborneburden/estimates-overview.html |title=Burden of Foodborne Illness: Overview |publisher=Centers for Disease Control and Prevention |work=Estimates of Foodborne Illness in the United States |date=05 November 2018 |accessdate=23 August 2022}}</ref>, this fact becomes clearer. When the food and beverage industry's SSOP- and QMS-related activities go awry—knowingly or unknowingly—or if the consumer does not follow proper precautions with the foods and beverages they consume, [[Public health laboratory|public health]] and [[Clinical laboratory|clinical laboratories]] may get involved in tracking the source of the pathogen or treating the foodborne illness, respectively. As previous discussion has noted<ref name="DouglasWhatIs22" />, the interest of public health is at the foundation of the historical and regulatory development of the modern food and beverage industry. In the U.S., the presence of these labs is characterized by efforts such as FoodNet, a [[Centers for Disease Control and Prevention]] (CDC) program that conducts "active surveillance; surveys of laboratories, physicians, and the general population; and population-based epidemiologic studies" for roughly 15 percent of the U.S. population.<ref name="CDCAboutFN21">{{cite web |title=About FoodNet |publisher=Centers for Disease Control and Prevention |date=23 September 2021 |accessdate=23 August 2022}}</ref> As a public health tool, </ins>FoodNet <ins style="font-weight: bold; text-decoration: none;">helps track rates of illness from foodborne pathogens. Through its Diagnostic Laboratory Practices Tool, the public health tool extends into the clinical diagnostics realm, recruiting nearly 700 of those labs to report on their testing practices in regards to select enteric pathogens. From there, one can glean the test methods and specimen submissions being conducted.<ref name="CDCLabSurv">{{cite web |url=</ins>https://wwwn.cdc.gov/FoodNetFast/LabSurvey <ins style="font-weight: bold; text-decoration: none;">|title=Diagnostic Laboratory Practices |work=FoodNet Fast |publisher=Centers for Disease Control and Prevention |date=23 September 2021 |accessdate=23 August 2022}}</ref></ins></div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div> </div></td><td colspan="2"></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>FoodNet <del style="font-weight: bold; text-decoration: none;">Lab Testing: </del>https://wwwn.cdc.gov/FoodNetFast/LabSurvey</div></td><td colspan="2"></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Conclusion==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Conclusion==</div></td></tr>
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</table>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48843&oldid=prevShawndouglas at 15:23, 23 August 20222022-08-23T15:23:40Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Tangential laboratory work==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Tangential laboratory work==</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The following tangential laboratory roles <del style="font-weight: bold; text-decoration: none;">are not directly related to the quality and safety roles </del>found directly in the <del style="font-weight: bold; text-decoration: none;">pre- and post-production </del>food and beverage <del style="font-weight: bold; text-decoration: none;">workflow</del>. However, some level of laboratory work is required in these roles, which <del style="font-weight: bold; text-decoration: none;">still </del>intersect with the food and beverage industry in some capacity.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The following tangential laboratory roles <ins style="font-weight: bold; text-decoration: none;">aren't necessarily </ins>found directly in the food and beverage <ins style="font-weight: bold; text-decoration: none;">facility</ins>. However, some level of laboratory work is required in these roles, which intersect with the food and beverage industry in some capacity.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''Processing equipment design, monitoring, and sanitation''': "Sanitation provides the hygienic conditions required to produce safe food," say Ho and Sandoval in chapter seven of ''Food Safety Engineering''.<ref name="HoSanit20">{{Citation |last=Ho |first=Kai-Lai Grace |last2=Sandoval |first2=Alex |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=Sanitation Standard Operating Procedures (SSOPs) |url=http://link.springer.com/10.1007/978-3-030-42660-6_7 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=175–190 |doi=10.1007/978-3-030-42660-6_7 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref> "Improper sanitation of equipment can potentially introduce hazardous contamination to food and enhance pathogen harborage in the food-processing environment."<ref name="HoSanit20" /> They note the value of sanitation standard operating procedures (SSOPs) to the production facility, which dictate sanitation methods and frequencies, monitoring methods, and record keeping methods.<ref name="HoSanit20" /> These SSOPs are not only driven by good manufacturing practice (GMP) but also appropriate and effective laboratory testing. That foundation of laboratory testing has occurred historically with the experience of food and beverage producers and those engineering and standardizing hygienic solutions for the industry. Combined, these industry and laboratory experiences have driven regulations and standards on hygienic design throughout the world. Broadly speaking, this has culminated in a set of "fundamental hygienic requirements for product contact surfaces and food equipment," ranging from physical and chemical properties such as being nontoxic, corrosion-resistant, and non-absorbent to mechanical properties such as durable and smooth, and operational properties such as cleanable and low-maintenance.<ref>{{Citation |last=Schmidt |first=Ronald H. |last2=Piotter |first2=Helen M. |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=The Hygienic/Sanitary Design of Food and Beverage Processing Equipment |url=http://link.springer.com/10.1007/978-3-030-42660-6_12 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=267–332 |doi=10.1007/978-3-030-42660-6_12 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref><ref name="EUSelect20">{{cite web |url=https://engineering-update.co.uk/2020/04/03/selecting-materials-for-standard-parts-in-the-food-and-beverage-industry-a-buyers-guide/ |title=Selecting materials for standard parts in the food and beverage industry: a buyers’ guide |author=n.a |work=Engineering Update |date=03 April 2020 |accessdate=23 August 2022}}</ref> In turn, these properties require engineering knowledge about metals, alloys, plastics, and many other materials.<ref name="EUSelect20" /></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''Processing equipment design, monitoring, and sanitation''': "Sanitation provides the hygienic conditions required to produce safe food," say Ho and Sandoval in chapter seven of ''Food Safety Engineering''.<ref name="HoSanit20">{{Citation |last=Ho |first=Kai-Lai Grace |last2=Sandoval |first2=Alex |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=Sanitation Standard Operating Procedures (SSOPs) |url=http://link.springer.com/10.1007/978-3-030-42660-6_7 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=175–190 |doi=10.1007/978-3-030-42660-6_7 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref> "Improper sanitation of equipment can potentially introduce hazardous contamination to food and enhance pathogen harborage in the food-processing environment."<ref name="HoSanit20" /> They note the value of sanitation standard operating procedures (SSOPs) to the production facility, which dictate sanitation methods and frequencies, monitoring methods, and record keeping methods.<ref name="HoSanit20" /> These SSOPs are not only driven by good manufacturing practice (GMP) but also appropriate and effective laboratory testing. That foundation of laboratory testing has occurred historically with the experience of food and beverage producers and those engineering and standardizing hygienic solutions for the industry. Combined, these industry and laboratory experiences have driven regulations and standards on hygienic design throughout the world. Broadly speaking, this has culminated in a set of "fundamental hygienic requirements for product contact surfaces and food equipment," ranging from physical and chemical properties such as being nontoxic, corrosion-resistant, and non-absorbent<ins style="font-weight: bold; text-decoration: none;">, </ins>to mechanical properties such as <ins style="font-weight: bold; text-decoration: none;">being </ins>durable and smooth, and operational properties such as <ins style="font-weight: bold; text-decoration: none;">being </ins>cleanable and low-maintenance.<ref>{{Citation |last=Schmidt |first=Ronald H. |last2=Piotter |first2=Helen M. |date=2020 |editor-last=Demirci |editor-first=Ali |editor2-last=Feng |editor2-first=Hao |editor3-last=Krishnamurthy |editor3-first=Kathiravan |title=The Hygienic/Sanitary Design of Food and Beverage Processing Equipment |url=http://link.springer.com/10.1007/978-3-030-42660-6_12 |work=Food Safety Engineering |language=en |publisher=Springer International Publishing |place=Cham |pages=267–332 |doi=10.1007/978-3-030-42660-6_12 |isbn=978-3-030-42659-0 |accessdate=2022-08-23}}</ref><ref name="EUSelect20">{{cite web |url=https://engineering-update.co.uk/2020/04/03/selecting-materials-for-standard-parts-in-the-food-and-beverage-industry-a-buyers-guide/ |title=Selecting materials for standard parts in the food and beverage industry: a buyers’ guide |author=n.a |work=Engineering Update |date=03 April 2020 |accessdate=23 August 2022}}</ref> In turn, these properties require <ins style="font-weight: bold; text-decoration: none;">laboratory and </ins>engineering knowledge about metals, alloys, plastics, and many other materials.<ref name="EUSelect20" /> <ins style="font-weight: bold; text-decoration: none;">Here we find multi-disciplinary knowledge in materials science, microbiology, chemistry, physics, and more, implying a corresponding necessity for knowledge on a wide variety of testing methods.</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Clinical diagnostics for foodborne illness''':</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Clinical diagnostics for foodborne illness''':</div></td></tr>
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</table>Shawndouglashttps://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48842&oldid=prevShawndouglas at 15:12, 23 August 20222022-08-23T15:12:16Z<p></p>
<a href="https://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel6&diff=48842&oldid=48740">Show changes</a>Shawndouglas