Residues of antibiotics, hormones and toxins are a threat to consumer health. This makes reliable test systems and their validation all the more important. Validation demonstrates that an [...]
The European Food Safety Agency (EFSA) has approved the first insect for human consumption: the yellow mealworm (Tenebrio molitor larva). It is categorized as a novel food (NF) pursuant to [...]
Sesame seeds are a common ingredient in the food industry. Yet, sesame seeds are a tremendously strong allergen and the prevalence of sesame seed allergy has been increasing in recent years.
During the control of allergens in food, the so-called hook effect can occur. But what does the hook effect mean in terms of allergen detection and what are the possible consequences of the test [...]
This year’s grain harvest has begun. After the very changeable weather conditions, the question arises whether the harvest could possibly be contaminated with mould. What does this mean for [...]
Pork does not belong in a kebab or a beef sausage. However, adulteration of meat products with cheaper pork is a common form of meat fraud. This is a problem – especially for consumers who [...]
At Easter, eggs are served particularly often. But they are also a popular ingredient in many other dishes and processed foods — a challenge for allergic people.
A natural improvement of the baby’s immune system is mediated by the protein Lactoferrin in mother’s milk.
According to a recent study, more than 10 percent of adults in the United States suffer from food allergies, while almost 20 percent think they do. What’s behind this?
Off-flavors, turbidity and even exploding bottles: During the last years, the yeast S. diastaticus has caused trouble to several craft brewers. Detecting a contamination before it spoils your [...]
When it comes to food safety, consumers in Germany worry most about antibiotic residues, as a current survey shows. Is it a legitimate concern? How great is the danger?
Heavy precipitation during the flowering season favored the growth of mold in many regions this year, leading to mycotoxin contamination in the harvest – often even with several types of [...]
Brettanomyces yeasts cause the so-called “Brett“ off-flavor: an unpleasant smell of horse stable, leather, sweat or even urine. Early detection of a possible contamination is of great interest [...]
Reference material is indispensable for quality control in food analysis. But what exactly is the difference between reference material and certified reference material? And what is an analytical [...]
Pre-packaged salads are often contaminated with harmful bacteria, viruses or molds, as a current study reveals. Especially during the warmer months, there is a high risk of microbiological [...]
In Japan, the consumption of the delicacy Fugu, or puffer fish, leads to 30 – 50 intoxications of humans per year, resulting in severe illness and sometimes death. The cause for this is [...]
The use of the antibiotic colistin in poultry farming is not unusual – but it poses risks. Now, several countries have banned it.
With the launch of the EuroProxima Malachite Green Total ELISA, R-Biopharm offers a screening test that is fully validated for the measurement of malachite green, leucomalachite green, crystal [...]
Water soluble vitamins are a great challenge to detect in foodstuff. Different concentration levels and the extraction from various food matrices need different analytical methods and tools for [...]
For anyone who suffers from celiac disease or gluten sensitivity, beer has long been off-limits. Fortunately, this has changed in recent years and celiacs now have access to an increasingly broad [...]
The use of the broad-spectrum antibiotic Chloramphenicol (CAP) is totally banned world-wide since many years. As an alternative substance, Florfenicol is widely used, mainly in veterinary [...]
From gluten-free to lactose-free, nut-free, egg-free and low-histamine: the market for “free from” food is growing. But can you trust the information on the label? This has been investigated in [...]
For the detection of mycotoxins, liquid chromatography with mass spectrometric detection (LC-MS/MS) has become very popular in recent years. Laboratories with high sample throughput are [...]
Did you eat fish on today’s International Sushi Day? Then it is quite possible that you have not been served the exact fish that you have ordered. Several recent studies show that adulteration [...]
Whether for cats, dogs, poultry, cattle or pigs: animal feed should be healthy and free from contaminants. Several product recalls have recently shown that this is not always the case. We show [...]
Mycotoxins are a major problem for global agriculture, with contaminations regularly causing crop losses. Reference materials, as part of quality assurance, are indispensable to reliably detect [...]
Histamine is a biogenic amine which is naturally present in many foodstuffs – also in wine. Some people react to high histamine foods with headaches or other symptoms. More and more winemakers [...]
In general, beer is not a likely habitat for microbes: alcohol content, low pH value, CO2 and hop compounds make beer a rather hostile environment for most microorganisms. However, some bacteria [...]
Mycotoxins are among the most important topics in food safety. However, analysis poses some challenges for laboratories as detection is a difficult task, and therefore, mycotoxins go undetected [...]
Virus infections occur more often in winter; however, outbreaks during the warm months are not uncommon. Besides direct contact with an infected person, contaminated food is an important source [...]
Bees are of great importance for humans: these busy little animals not only produce delicious honey, but also pollinate our crop plants – and thereby ensure our food production. However, even [...]
Codex standard, AOAC certification, R5 or G12 antibody: What does really matter in gluten analysis? We have collected 10 questions about gluten analysis that everyone in the food industry should [...]
Grain harvest is well under way. This brings mycotoxins such as aflatoxin and ochratoxin into the focus again. However, also the less known mycotoxins T-2 and HT-2 toxin are a threat to harvest. [...]
Spices are essential for food production, but just like cereals, spices are often contaminated with mycotoxins. Aflatoxin and Ochratoxin are particularly prevalent in spices. In order to ensure [...]
Mycotoxins are a big threat to agriculture. Particularly in developing countries, crops are often contaminated with mycotoxins – with dangerous consequences for the population. Modern technology [...]
Watch out chocolate lovers: Saturday is „National Pralines Day“. Whether creamy, fruity or crunchy – pralines are something for every taste. It would be a pity if allergy sufferers had to give up [...]
June 1 is World Milk Day: a good reason to take a closer look at this tasty drink, which is very nutritious, but also an ideal breeding ground for harmful microorganisms.
Colorfully painted eggs are an essential part of the Easter festivities, not only in Germany. But what exactly is inside an egg? We started to search and came across 7 interesting egg [...]
Verotoxin-producing EHEC bacteria are a common cause of food-borne infections. Here’s what food producers should know about the risk associated with the pathogen and the methods of detection.
Together with the Fresenius University and the Geisenheim University, R-Biopharm is developing an improved ELISA method for the detection of food allergens. The federal state of Hesse is [...]
Certified reference material plays a decisive role in food analysis. But so far, suitable material was missing for allergen analysis. Now, MoniQA Association has presented the first validated [...]
Producers of gluten-free food must comply with certain requirements in terms of labelling, manufacturing and analysis. From Codex Alimentarius to the AOECS standard and EU regulations: We have [...]