A question-and-answer forum presents the current and emerging challenges to the food industry in terms of pesticide residue regulation, testing and practical advice that will aid in the monitoring of pesticide residues on foodstuffs.
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.
Bioengineered products designed to promote human health continue to show up on the radar.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
Testing the quality parameters of food products is critical to the brand of a food business.
Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.
Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.
Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
To analyze a large number of samples whose pesticide treatment is unknown, FDA uses analytical methods capable of simultaneously determining a number of pesticide residues.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
Standardized practices and procedures are the backbone of a laboratory and ensure consistent and reliable results.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.