Food Safety Magazine



Improved Identification of Pesticides Using Atmospheric Pressure Gas Chromatography-Mass Spectrometry

Wednesday, November 5, 2014 11AM EDT | 4PM BST

Mass spectrometry offers residue chemists the ability to discriminate against thousands of peaks, identifying trace-level residues in a variety of food matrices, but can result in false positives or -negatives. The use of atmospheric pressure ionization gas chromatography (APGC) allows for better identification of residues using atmospheric pressure ionization. This technique, coupled with high-resolution quadrupole time of flight mass spectrometry, provides the ability to confidently identify analytes in challenging food matrices.

This presentation will provide:

  • An explanation of how APGC works under dry and wet source conditions
  • A comparison of mass spectrometry approaches
  • Examples of how APGC produces selective peaks for certain pesticides prone to excessive fragmentation in the presence of complex food matrices

Kelly Dorweiler, M.Sc.
Sr. Scientist Medallion Laboratories
Kelly Dorweiler is a senior scientist with Medallion Laboratories in Minneapolis.  During her 11-year tenure with Medallion, she has developed and implemented analytical testing methods for pesticides, mycotoxins and chemical residues. She received her B.Sc. in chemistry from Augsburg College in Minneapolis and an M.Sc. in environmental health from the University of Minnesota School of Public Health.

Moderated by
Barbara Van Renterghem

Editorial Director, Food Safety Magazine

Sponsored by


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Accessible Mass Detection for Food Testing: From Nutritional Composition to Contaminants Testing

Mass detection is complementary to traditional detectors used for liquid chromatography and, in some cases, has begun to replace previous detection methods. It offers the opportunity to decrease detection limits, as well as obtain mass spectral information on the components in the sample. The combination of both chromatographic retention time and mass information results in increased selectivity for the analysis of compounds in food. In this webinar, we will present mass detection methods, including the analysis of vitamins, non-nutritive sweeteners, food colors, and mycotoxins.

Learn How The Addition of Mass Detection Can:

  • Simplify matrix complexity
  • Extend detection capabilities
  • Enhance confidence in compound identification

Presenter: Antonietta Wallace, MSCi, Senior Market Development Manager, Food & Environmental Business Operations,  Waters Corporation
Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine
Sponsored by: Waters

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Validation and Verification of Microbiological Methods in the Food Laboratory: Tales from the Trenches

Food labs are often faced with a unique set of challenges when choosing and validating methods for use in their laboratory. With multiple clients, regulatory agencies and sample types to account for, this can be a daunting process. In order to accommodate all of these factors, the use of multiple rapid methods is often required to meet the needs of each client and sample type. Once the decision has been made to utilize multiple methods, the next critical step is validation. Many laboratories have accepted performance claims from internationally accepted certifying bodies such as AOAC, AFNOR or MicroVal or current literature. It should, however, never be assumed that a method will perform as claimed in every laboratory and for every sample matrix for which it will be used. Additionally, it is vitally important to establish that the methods that are used in the laboratory are performed properly and with a high degree of confidence.

This webinar will focus on the following:

  • Factors Influencing Fit-for-Purpose of a methods
  • Considerations for meeting client needs
  • Impact of validated methods on ISO/IEC 17025 requirements
  • Real life examples of how method validations can be conducted in the independent laboratory will be presented

Presenter: Erin Crowley, Microbiology Research and Develeopment Supervisor, Q Laboratories, Inc.
Moderated by:  Barbara Van Renterghem, Editorial Director, Food Safety Magazine
Sponsored byQiagen

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One-for-all Solution for Food Pathogen Detection

Reliable results in food safety testing depend equally on highly efficient sample preparation and sensitive and accurate analysis of sample DNA. Automated solutions provide high process safety and standardization, as well as minimized hands-on time and faster time-to-result. This webinar focuses on an innovative one-for-all DNA sample preparation and detection solution from food pathogen cultures. Data from the Salmonella spp. and Listeria spp. AOAC-RI PTM studies will be discussed.

Learn more about:

  • Overcoming challenges of sample preparation for food pathogen detection
  • Achieving optimal bacterial detection in complex food matrices and environmental samples using a single comprehensive, standardized workflow from sample to assay
  • Use of AOAC-RI PTM-validated purification and detection workflows

Presenter:  Dr. Marcia Armstrong Global Scientific Affairs Manager, Food Safety Testing, Qiagen
Moderated by: Barbara Van Renterghem Editorial Director, Food Safety Magazine
Sponsored by: Qiagen

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