Technological advances in analytical chemistry make it possible to detect chemicals in food matrices at extremely low levels.
Thermo Scientific's Vanquish™ ultra high performance liquid chromatography (UHPLC) system addresses the needs of chromatographers within a single integrated yet flexible platform, while meeting the throughput demands of modern laboratories.
Historically, FDA exercised jurisdiction over the safety of antimicrobials used in or on food, except those used on raw agricultural commodities.
The success of the implementation and completion of a corrective action plan must be verified through follow-up, which may include testing.
Innovative and cutting-edge analytical method approaches are being developed in response to emerging food safety issues.
Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.
The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.
Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.
PerkinElmer, Inc. on Oct. 31 introduced the DairyGuard™ milk powder analyzer, a near infrared (NIR) spectrometer specifically developed for food suppliers and manufacturers to test for unknown adulterants as well as known compounds, such as protein, moisture and fat content.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Thermo Fisher Scientific presents on-demand solutions across the supply chain.
Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
The challenge for all of us is to keep up with the changing nature of chemical hazards.
Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.
While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.
Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.
Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes.
Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.
FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.