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.
PolyScience introduces two products for controlling temperature during respirometry applications: a heated circulator and a recirculating chiller.
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 analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
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.
Captair® solutions protect laboratory personnel when working with chemicals by the total filtration of toxic gases, fumes, odors and powders.
Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.
Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.
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.
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.
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.