Food Safety Magazine

Chemical

Don’t Forget about Your Chemical Hazards!
Don’t Forget about Your Chemical Hazards!

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.

 

Temperature Control Devices for Respirometry Applications
Temperature Control Devices for Respirometry Applications

PolyScience introduces two products for controlling temperature during respirometry applications: a heated circulator and a recirculating chiller.

Best Practices with Allergen Swabbing
Best Practices with  Allergen Swabbing

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 Analysis of Chemical Contaminants in Food
Modern Analysis of Chemical Contaminants in Food

Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.

Using Nematodes to Identify Recycled Oil in Cooking

Recycled oil, which includes both illegally recycled oil and that refined from low-quality meats and overused kitchen oil, can cause significant foodborne illness. Find out how to determine whether your cooking oil is contaminated.

Erlab Ductless Fume Hoods Are Over 99% Effective!
Erlab Ductless Fume Hoods  Are Over 99% Effective!

Captair® solutions protect laboratory personnel when working with chemicals by the total filtration of toxic gases, fumes, odors and powders.

See What’s Below the Surface with Guided Microwave Spectrometry
See What’s Below the Surface with Guided Microwave Spectrometry

 

 

 

 

 

Using SPME and GC-MS/MS to Measure Pesticides in Green Tea
Using SPME and GC-MS/MS to Measure Pesticides in Green Tea

 

 

GC Column Selection—Optimize Your Analysis
GC Column Selection—Optimize Your Analysis

 

 

Automation and Cost Savings Using Photometric Analysis
Automation and Cost Savings Using Photometric Analysis

 

 

Solutions for Food Safety Testing
Solutions for Food Safety Testing
Automated Sample Preparation Coupled with Mass Spectrometry Detection for Food Matrices
Automated Sample Preparation Coupled with Mass Spectrometry Detection for Food Matrices

 

 

 

Testing for Irradiated Food to Ensure Quality
Testing for Irradiated Food to Ensure Quality

 

 

 

 

 

Meeting New Maximum Residue Limits
Meeting New Maximum Residue Limits

 

 

Emerging Analytical Techniques for Shelf Life
Emerging Analytical Techniques for Shelf Life

Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.

Carbendazim Residues in Orange Juice
Carbendazim Residues in Orange Juice

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Beware Diacetyl: The Next Legal Quagmire?
Beware Diacetyl: The Next Legal Quagmire?

Increased attention has been given to diacetyl and its potential role in causing a rare lung disease in hundreds of workers in microwave popcorn factories.

Balancing Your Approach to Chemical Contaminants
Balancing Your Approach to Chemical Contaminants

Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors. 

Acrylamide, Furan, and the FDA
Acrylamide, Furan, and the FDA

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.

Analyzing Acrylamide: A Focus on Food Carcinogens
Analyzing Acrylamide: A Focus on Food Carcinogens

Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.

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