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.
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 [...]
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 [...]
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 [...]
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 [...]
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.
Proficiency testing (PT) is an important element of quality assurance in laboratories. There are many providers which organize such ring trials. Here’s what to look for when choosing a [...]
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 [...]
Reference materials are indispensable in food analysis. Being an important component of quality assurance, they contribute to reliable and precise results. Here’s what you should know about them.
Fungal infections can reduce crop yields and can also give rise to mycotoxin contamination. There are many different types of mycotoxins and they often occur simultaneously. Test methods which [...]
Quality assurance is an important issue for every laboratory. If you want to ensure that your lab produces accurate and precise results, proficiency testing is an indispensable measure. Here’s [...]
Foods like infant formula, baby food and dairy drinks are often fortified with vitamins. Since manufacturers must ensure that the labelled level of vitamin is actually present in the product, [...]
Dekkera bruxellensis is considered the most important spoilage yeast in the wine industry. It causes severe off-flavors of sweat, leather or horse. Early detection of a possible contamination is [...]
Peanut allergy is one of the most common and most serious food allergies. Even small amounts may be fatal. Here’s what you should know about peanuts as allergy triggers – and about detecting [...]
Many farmers are currently concerned about Fusarium fungi: The humid climate of this year has created ideal conditions for moulds. The fungal toxins could cost farmers a significant part of their [...]
Raise your glass: the first Friday in August is International Beer Day – a perfect day to enjoy a tasty brew. But unfortunately, beer doesn’t always taste as expected: beer spoilers can leave an [...]
Whether you want to analyze wine, beer, fruit juices, sweets, dairy or meat products: Enzymatic methods for the determination of sugar, acid, alcohol and other food components have become an [...]
The fungal toxin citrinin is a major problem in many cereals and particularly in red yeast rice. Since red yeast rice is becoming more and more popular, the demand for methods for the analysis of [...]
Many people get confused about nut allergies: Which nuts are safe to eat, and which aren’t? Are pistachios considered nuts at all? And which cross-allergies may occur? For World Pistachio Day, we [...]
If you have histamine intolerance, you must avoid many foods: Histamine is present in a lot of products from eggs and cheese to meat and fish. If you don’t want to give up eating fish, here’s how [...]