Many food safety analyses are outsourced to independent laboratories, often accredited to the ISO/IEC 17025 standard. What should be included in a test report, and what should be verified?
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.
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.
The Certificate of Analysis (CoA) is a central document for many industries, including the dietary supplement, cosmetics, chemistry, and pharmacy sectors.
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.