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Mérieux NutriSciences inaugurates
Chicago, IL, April 28th - Mérieux NutriSciences announces the opening of a raw milk testing laboratory in Jeffreys Bay, South Africa. This new facility allows Mérieux NutriSciences better meet the clients’ expectations on the South African growing market.
From this purpose-built testing facility Mérieux NutriSciences offers raw milk testing right at the heart of the Dairy Industry in South Africa. Using state-of-the-art instrumentation Mérieux NutriSciences can rapidly measure and report Somatic Cell Counts (SCC), fat, protein, lactose, Total Solids (TS), Solids-non-Fat (SnF) and urea in milk. To further meet the Industry demand, Mérieux NutriSciences will shortly be expanding its services to perform culture testing of milk for the isolation and identification of pathogens. Antibiograms (disc diffusion susceptibility tests) will be performed to determine the sensitivity or resistance of pathogenic bacteria to various antimicrobial compounds.
Strategically located, the new laboratory brings together cutting edge equipment, highly qualified experts and a unique Quality Systems Program, which is standard across the Mérieux NutriSciences global network.
“This state-of-the-art laboratory enhances our ability in the region to deliver raw milk testing and faster turn-around time which is a priority to our customers and one of the key deliverables for our new testing facility”, stated Valmé Stewart, Managing Director of Mérieux NutriSciences in South Africa.
This new laboratory reinforces Mérieux NutriSciences’ capacities in South Africa, which is now present in the country through its three laboratories in Cape Town, Midrand, and Jeffreys Bay, and its two regional Sales and Consulting offices in Durban and George.
To learn more about our Raw Milk testing capabilities contact
About Mérieux NutriSciences:
We are pleased to announce that we have extended our scope of accreditation (SANAS; ISO17025) of our Chemistry laboratory in Midrand to include the following additional tests:
The following tests are also now offered locally:
We now no longer have to send your samples for these analysis to our network of Silliker laboratories in Europe as we are now able to test these in our Midrand laboratory as accredited methods.
Furthermore bringing these tests to Midrand also have the following benefits for all our customers:
The British Retail Consortium (BRC) was formed in January 1992 when the British Retailers’ Association and the Retail Consortium merged.
The BRC Global Standard for Food Safety was first published in 1998 and was known as the BRC Food Technical Standard and Protocol. The objective was to put in place necessary safety, quality and operational criteria for a food manufacturing organisation, in order that it could meet legal compliance and protect the consumer.
As a leading safety and quality certification programme, the BRC Global Standard is used in more than 123 countries.
The standard provides a framework within which food manufacturers can produce safe food and manage product quality. Certification against the standard is recognised by many retailers, food service companies and manufacturers around the world when assessing their suppliers’ capabilities.
The layout and content allow for company premises, operational and documented systems to be assessed by a certification body against the requirements of the standard.
Since it was first published, the BRC Global Standard has been regularly reviewed to keep abreast of food safety developments.
The latest revision of BRC Global Standard, Issue 7 was published on 7 January 2015 and will come into effect on 1 July 2015. Issue 7’s development followed extensive consultation in order to understand stakeholder requirements and involved a review of evolving issues in the food industry.
The requirements of BRC Global Standard for Food Safety, Issue 6 have been extensively revised. Changes include:
– Additional fundamental requirements
Swift Silliker has developed two courses to address the recently published BRC Global Standard for Food Safety, Issue 7. These are:
Implementation of BRC 7 Global Standard for Food Safety Requirements
The course will provide an understanding of layout and content, will interpret requirements, protocols and the audit process.
– Duration: 2 days
Conversion from Issue 6 to Issue 7
The course will equip delegates with a comprehensive understanding of the changes to – and the impact on – the existing food safety system and their implementation.
– Duration: 5 hours
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