Food Safety Magazine



Solutions for Challenges in Extraction and Quantitation of Arsenic in Food
June 1, 2017

Along with rice and apple juice, seafood and seaweed are major sources of human exposure to dietary arsenic. Although toxic inorganic chemical forms of arsenic such as arsenate or arsenite are well understood, the safety and toxicity of arsenosugars and lipid-soluble arsenicals are still under debate. The literature is limited in terms of the methods and sample groups used for such analyses, but the range and variation of arsenic in each species affect its characterization and quantitation.

Simultaneous Determination of 24 Veterinary Drugs by UPLC-MS/MS
April 1, 2016

A UPLC-MS/MS-based method was developed and validated for the simultaneous confirmation and quantification of 24 analytes of quinolones, including fluoroquinolones, sulfonamides and tetracyclines and its epimers following the European Union’s (EU) performance criteria (CD 2002/657/EC). Samples were extracted using a simple method by acidified acetonitrile (0.5 mL of 0.1% formic acid in 7 mL acetonitrile) with a clean-up step using n-hexane and methanol, followed by ultra-performance liquid chromatography-electrospray-tandem mass spectrometry (UPLC-ESI-MS/MS). The method validation and proficiency testing provided evidence that the method is suitable for the detection and quantification of 24 antibiotic residues in routine analysis of fish and fishery products.

Preventing Unnecessary Recalls with Accurate Sampling and Proper Sample Preparation
October 1, 2016

A decision to recall or stop sales of a food product or raw ingredient has severe financial implications. Product quarantine in the food industry is necessary to protect public health and can be triggered by the result of a single analysis. Proper sampling and sample preparation procedures are the only way to ensure this data point accurately represents the product in question.

Simple Solutions for Consistent Quality Measurements
August 1, 2016

Consistent quality control measurements are key to high-quality food products, but variability in operator technique limits consistent results. Even though manual titrations are used throughout the food industry for fast quality checks of everything from raw ingredients to final packaged products, subjective endpoint detection limits the consistency of these measurements. This challenge makes it nearly impossible for two operators to record the same endpoint and deliver consistent results. Fortunately, there is a simple solution.