Food testing is one of the final steps to ensure “proof in hand” of a product’s compliance, a process (e.g.: cleaning) or the environment (e.g.: air flow control, etc.). Analyses ensure the safety, quality, and compliance of the food we consume. They encompass both chemical and microbiological analyses.
Among the many contaminants found in our foods, some are not (for once..) of human origin but are naturally produced by the living organisms themselves. This underscores the importance of not systematically associating the terms “natural” and “organic” with “harmless”.
Cucurbitacins, found in certain vegetables, can have serious health effects when consumed.
Although it may seem simple, entering food analysis results requires constant attention to ensure data accuracy, as the slightest mistake can have major consequences.
PFAS, or Poly- and PerFluoroAlkyl Substances, are synthetic chemical compounds that are omnipresent in our environment. Used in a multitude of industries since the 1950s, their resilience and persistence have led them to be nicknamed “eternal chemical substances.” They can contaminate many food products, but here are 7 essential laboratories to analyze them !
Phycotoxins (marine biotoxins) represent a challenge for food safety. These toxins, produced by certain species of algae and phytoplankton, can contaminate various seafood products, posing a risk to human health.
Imagine a type of food contaminant that operates in the shadows, often unfamiliar to the general public, but remarkably efficient in its ability to compromise food safety: mycotoxins.
In the food industry, analytical control plans (self-monitoring plans) require a methodical and detailed approach. Quality control managers must have a clear planning of checks and analyses to be carried out on products to ensure food safety. What software solutions can help you?
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