qPCR microbiological contamination in milk testing presents unique interpretation challenges in dairy processing. Heat treatment, residual DNA, Ct values, and matrix effects can influence results. This article explains how dairy laboratories should evaluate detections in context before escalating decisions.

Zoning in food factories is critical to preventing cross-contamination and strengthening HACCP and GMP systems. This practical guide explains how to define low, medium, and high risk areas on the factory floor and control movement effectively.