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Egg allergy is among the most common food allergies worldwide and particularly affects children. An egg-free diet often is a challenge – especially in the holiday season.

Fish is among the most counterfeited foods. The differences between a cod fillet and a cheaper pangasius are barely visible to the naked eye. Suitable test systems such as real-time PCR are [...]

Listeria is a hot topic these days – not only in Germany. The risk posed by these pathogenic bacteria is often underestimated.

Egg allergy particularly affects children. Allergy sufferers must not only avoid fried or scrambled eggs, but also many other foods. Here’s where allergic people must be careful.

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 [...]

In general, beer is not a likely habitat for microorganisms: the alcohol content, the low pH value, the anaerobic atmosphere, the hop bitters and the limited nutrient supply make beer a rather [...]

Certain feed additives can increase weight gain during fattening. One of these controversial substances is zilpaterol.

A while ago, the national wine institute in Argentina officially certified a wine as “gluten-free”. What’s behind this? May conventional wine actually contain gluten?