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.
The Certificate of Analysis (CoA) is a central document for many industries, including the dietary supplement, cosmetics, chemistry, and pharmacy sectors.
Food industry is a sensitive, complex, and incredibly diverse sector. All manufacturers monitor and control their products by outsourcing a significant portion of the analyses. These analyses are central to quality control systems, both from the perspective of inherent and nutritional guarantees and, more crucially, in terms for food safety.
The food industry is a highly sensitive sector that requires constant attention to quality control to ensure food safety.
All food companies ensure the quality control of their products, but tracking analyses is always complex.
Control analyses are conducted to verify that products are suitable for the market, in compliance with regulatory, internal, and customer requirements.
These control analyses often focus on contaminants such as pesticides, heavy metals, and microbiology, and they are frequently outsourced.
A large majority of food companies rely on third party laboratories for their quality control analysis needs. How to choose these laboratories, based on what criteria, and how to create a strong network ?