Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes.
Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.
FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.
A question-and-answer forum presents the current and emerging challenges to the food industry in terms of pesticide residue regulation, testing and practical advice that will aid in the monitoring of pesticide residues on foodstuffs.
Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
Standardized practices and procedures are the backbone of a laboratory and ensure consistent and reliable results.
Perhaps no term in food science has gained a worse reputation than the word fat. Let’s take a look at the facts.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
To analyze a large number of samples whose pesticide treatment is unknown, FDA uses analytical methods capable of simultaneously determining a number of pesticide residues.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.