Food Safety Magazine




Build International Confidence with ISO 17025 Accreditation
Wednesday, October 7, 2015, 2 PM Eastern

We often speak generally of the global technical community, but ISO 17025 accreditation makes each accredited laboratory feel connected to the practical everyday operation of that community. With ever-growing science and technology, manufactured and agricultural materials, telecommunications, internet, cybersecurity, weapons, explosives, drugs, medicines and our homeland security operations, we need to have confidence that materials are sampled well and tested appropriately, and that measurement tools are well calibrated. The oversight and coordination of all calibration and testing are standardized and managed through ISO, ILAC, and labs accredited to ISO 17025. Tune in to learn more.

  • Learn the basic requirements for becoming an ISO 17025-accredited laboratory
  • Grasp the importance and relevance of ISO 17025 accreditation for food safety/quality
  • Understand the benefits of accreditation and receive practical advice on avoiding pitfalls
  • Adopt ATCC proficiency testing programs to support ISO 17025 accreditation

Presenter:  Bill Hirt, Ph.D. is a veteran of several organizations and is a dynamic educator and manager. He has served in teaching, technical and management roles in a string of organizations including the University of Cincinnati, Purdue University, St. Mary's College, Champion Papers, US Industrial Chemicals, two genetic engineering firms, Seagram and Tropicana, and Eurofins Scientific in which he served the chemical and microbial testing needs of Cargill, P&G, and Iams Pet Foods. Dr. Hirt is a highly experienced lead assessor for ISO/IEC 17025, ISO Guide 34 (Reference Material Producers) and ISO 17043 (Proficiency Testing Providers). He is also an evaluator of accreditation bodies for APLAC and the Inter-American Accreditation Cooperation (IAAC). Additionally, he has been an IRCA-registered auditor of ISO 9001 and 14001 environmental systems. Dr. Hirt is the author of 13 technical publications and has been a speaker at several technical forums. He has served for over a decade as director of accreditation for ANAB (formerly called ACLASS).

Moderated by: Barbara Van Renterghem Editorial Director, Food Safety Magazine

Sponsored by: ATCC

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Mycotoxins, Fluoroquinolines, Colors:
Boosting Sample Preparation

Food safety is an increasingly important topic for our global food supply. Quality data are critical to ensuring safe food. Although many advances in the sensitivity and applications of analytical techniques have occurred, often sample preparation has lagged behind. Solid-phase extraction (SPE) has shown utility in both clean-up and concentration of food extracts. How do you move into automation of cartridge SPE? Improved accuracy and precision with less hands-on time for a variety of food safety analyses will show the utility of this approach.

  • Understand the role that solid-phase extraction plays in sample preparation
  • See how automation can help improve results compared to manual operation
  • Understand real examples of food safety analyses, such as aflatoxin, deoxynivalenol, and fluoroquinolone

Presenter:  Chris Shevlin, Global Market Development Manager, Horizon Technology. In his current role, Chris coordinates application development and works with customers and internally to represent the voice of customer and to ensure that Horizon’s systems are in-line with market needs. Chris has over 15 years of experience working with analytical separation techniques, working in laboratories and with instrumentation vendors. The entirely of his career has been focused on HPLC and HPLC/MS. He has worked with solid-phase extraction and the chemistries of various approaches for sample preparation in the food market.

Moderated by: Barbara Van Renterghem Editorial Director, Food Safety Magazine?

Sponsored byHorizon Technology

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Adding Confidence to Your Results:
The Advantages of a Comprehensive HRAM Library
and Compound Database in Food Analysis

The use of high-resolution accurate mass (HRAM) LC/MS instrumentation for the analysis of pesticides in food samples is growing in routine analytical laboratories.  It allows both screening and quantitation for large numbers of analytes in a single injection at concentrations at or below maximum residue limits (MRLs), and can offer better specificity and ease-of-use when compared to setting up complex methods on standard triple quadrupole instrument platforms.
In this webinar, we will discuss the use of a new HRAM library with a corresponding compound database for added confirmation of results in the analysis of over 500 pesticides by full scan data-dependent MS2 in QuEChERS extracts on the Thermo Scientific™ Q Exactive™ Focus hybrid quadrupole-Orbitrap™ mass spectrometer.

Key Learning Objectives:

  • Learn about the acquisition modes of Q Exactive Focus MS
  • Learn how to perform combined quantitative and qualitative analysis in one measurement
  • Learn how to make residue analysis more efficient and effective

Presenter:  Ed George, Senior Applications Scientist at Thermo Fisher Scientific, supporting the Life Science Mass Spectrometry group for Environmental and Food Safety Analysis

Moderated by: Barbara Van Renterghem Editorial Director, Food Safety Magazine

Sponsored by: Thermo Fisher Scientific

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E. coli Testing - Let Automation Take the Strain


Safeguarding the food supply from the presence of harmful pathogens is an ongoing concern for food producers. Recent FSIS regulations require testing for the E. coli virulence factors stx1/stx2, eae, and O157. If these virulence factors are found to be present, further testing is required to determine the presence of adulterant O serotypes such as O157:H7 and the Big-6 non-O157 serotypes.

This webinar will discuss:

  • A novel screening system for E. coli virulence factors
  • The harmonized application of an innovative one-for-all workflow sample preparations and detection solution for DNA-based screening of E. coli virulence factors, as well as for established parameters of Salmonella and Listeria spp.
  • How the presence of E. coli O157:H7 or non-O157 serotypes can be determined using the same equipment and workflow

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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Meeting GFSI Standards: Reducing Contamination Risks
of Compressed Air in Food Plants

Understanding the requirements for compressed air in a food plant can be confusing.  You have a GFSI auditor coming: What will they be looking for?  What does good look like?  What type of filtration should I have in place at point of food contact?  What standards apply to compressed air contacting food?  How do I test my air?

Please join us for a webinar so you can better understand:

  • What are the contamination risks from compressed air
  • How to meet GFSI requirements for compressed air filtration
  • GMPs and SSOPs for compressed air in your food plant
  • The basics of compressed air testing

Presenter:  Lee Scott, Food & Beverage Market Business Development Manager, Parker Hannifin’s Filtration and Separation Division
Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine

Sponsored by: Parker Balston

For this complimentary webinar


Laboratory Proficiency Testing: Past, Present and Future

Proficiency testing is an essential part of laboratory quality procedures, particularly ISO 17025, which is the standard for which most labs must hold accreditation in order to be deemed technically competent in most major countries. In many cases, suppliers and regulatory authorities will not accepts test or calibration results from a lab that is not accredited. Taking part in proficiency tests provides confidence in your company’s laboratory equipment, methods and staff, and assurance that you are delivering the quality results demanded by your customers.

In this webinar, you will learn:

  • The role of proficiency resting in the food sector
  • Why proficiency testing is important for your business
  • The future of proficiency testing for your company as the food testing market evolves

Presenter: Craig Eaton, Product Speciailst, FAPAS
Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine

Sponsored by: FAPAS

For This Complimentary Webinar Today!


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

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

Presenter: Kelly Dorweiler, M.Sc., Sr. Scientist Medallion Laboratories
Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine
Sponsored by: Waters

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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

For This Complimentary Webinar Today!