Culinary herbs and spices are not only used for flavoring food. They may also come with other properties, such as antioxidative and bacteriostatic effects as well as certain pharmacological activities.
Microorganisms transform sugar contained in must into alcohol and carbon dioxide in a process known as fermentation, which results in the production of wine. Winemakers (and brewers) have two [...]
Buckwheat is popular in many countries, including Russia, and is usually enjoyed either sweet or hearty, similar to that of semolina. It’s time to take a deeper look at the plant, [...]
High humidity provides ideal conditions for mycotoxin-forming fungi that contaminate wheat. Because this summer has had high rain fall mycotoxin analysis is especially important. We sat down with [...]
Christmas is just around the corner and with it the cookie season. For celiac patients, caution is advised to not take any risks while snacking. That’s why we have a gluten-free cookie [...]
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 [...]
Goat’s milk and sheep’s milk are increasingly popular alternatives to cow’s milk. However, consumers do not always get what they pay for. Adulteration with cow’s milk – [...]
Tap water contaminated with Legionella can cause severe infections. Water pipes that are not used regularly are particularly susceptible to the colonization of bacteria – a problem especially now [...]
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.
The spread of the coronavirus is causing concern worldwide. Because knowledge of this novel virus is still limited, there is much speculation. For example, there are fears that the virus may also [...]
Moldy bread is easy to recognize for the consumer. But mold can already develop in the field and contaminate the harvest. More dangerous than the mold fungus itself are the toxins it produces, [...]
Real-time PCR has proved to be a reliable and efficient analysis method in many areas. For laboratories who have avoided up to now the investments for PCR analysis, a new compact PCR cycler now [...]
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 [...]
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.
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 [...]
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?
We recommend all RIDA®SMART APP customers to install the new software version V 3.25.
Deceptive labelling, prohibited additives or the substitution of expensive ingredients with cheaper components: During a global raid against food fraud, Interpol seized counterfeit goods worth [...]
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 [...]
Consumption of oats in North America and Europe has been increasing for several years now. With their high content of vitamins, minerals and fiber, they are a valuable addition to the diet. But [...]
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 [...]
Improper storage of fish may result in the formation of high histamine concentrations. Here’s why this can become a problem – and how to safely monitor the histamine level.
Being rich in vitamins, minerals and fiber, oats are a valuable addition to the diet – especially for the gluten-free diet. However, the manufacturing of gluten-free oat products has some pitfalls.
In mycotoxin analysis, the reliability of a test result depends not only on the test system used. Representative sampling and appropriate sample preparation have a much greater influence.
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 [...]
It’s a report that causes concern: a recent investigation found that every second chicken sold in Germany is contaminated with diarrhoea-causing Campylobacter. Here’s what you should know about [...]
In order to protect allergics, allergenic ingredients must be labelled. When testing for allergens in food, most laboratories use immunological methods such as ELISA. The use of PCR in allergen [...]
In Germany, one could not imagine Advent time without Christmas markets. Check out our infographic to learn more about this tradition – and find out exactly what is in a cup of mulled wine.
In the USA, Thanksgiving will be celebrated this Thursday. On this occasion, we have collected some useful tips to make your Thanksgiving dinner a success.
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 [...]
More and more people suffer from lactose intolerance. This leads to an increased demand for lactose-free foods. Here’s what food producers should know about lactose-free milk, legal regulations [...]
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 [...]
Contamination with the yeast Saccharomyces cerevisiae var. diastaticus (often shortened to S. diastaticus) is currently a hot topic in the beer industry. Breweries worldwide are affected. For [...]
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 [...]
Pathogenic microorganisms such as Salmonella and Listeria are serious food safety risks and found in various raw materials and foodstuff. Our infographic shows the most common pathogens found in [...]
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 [...]
In two weeks’ time, in Amsterdam, the World Mycotoxin Forum will take place for the 10th time. This year, we will meet to share our experiences with mycotoxin testing and also talk about [...]
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 [...]
It’s a case that has caused serious concern not only in France: salmonella was found in baby food from a French dairy company. More than 12 million cans of baby milk were recalled – and the [...]
Shrimps showing antibiotic contamination is not a new problem, but with the latest product recall of shrimps in Germany, it’s back in the headlines again. So should you stop eating shrimps?
Lactoferrin is a very powerful protein: it has antibacterial, antiviral, anti-fungal, anti-inflammatory, anti-cancer and anti-allergic properties. Lactoferrin isolated from bovine milk is [...]
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 [...]
Climate change and an adaption to the EU regulation have made it possible: wine can be cultivated in more and more regions. This brings new challenges for winemakers – not least in the field of [...]
Dekkera bruxellensis yeast, among winemakers and brewers also known as Brettanomyces bruxellensis (or „Brett“for short), strongly influences the flavor of wine and beer. The change in taste is [...]
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 [...]
Food fraud is a major problem for the beverage industry. High-priced spirits such as single malt whiskies are particularly subject to fraud. Here’s what you should know about food fraud in the [...]
Last year, a study on food fraud attracted attention in Europe: one out of three fish dishes wasn’t what is said on the menu. Consumers and authorities were alarmed and called for stricter [...]
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 [...]
Listeria are among the main causes of food poisoning. Recently, there has been an increasing number of product recalls due to Listeria contamination. How great is the risk really?
Ever since the horsemeat scandal it is clear that our food isn’t always what we think it is. Food fraud cases emerge again and again – and consumers are increasingly concerned. Here are five food [...]
Mycotoxins are a major concern for the grain industry. In Europe, the last year has been particularly demanding as the damp weather promoted mildew and, thus, the formation of mycotoxins. The [...]
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 [...]
Cashew is a popular snack and also an important ingredient for confectionery and cereal products. Yet, its allergenic potential is often underestimated. For nut allergy sufferers, cashew can be a [...]
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 [...]
People suffering from celiac disease or gluten intolerance must strictly avoid gluten. That’s often difficult especially when it comes to ready meals. We show you which meals might contain hidden [...]
Doping was again a big topic during the Olympic Games. One of the prohibited substances is Clenbuterol – a drug also used for fattening livestock due to its anabolic effect. Drug residues remain [...]
For laboratories carrying out routine mycotoxin analysis and running large numbers of samples every day, it makes good sense to investigate the possibility of automation. Novel [...]
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 [...]
An exciting time begins for all the wine enthusiasts: Most wineries have started bottling the 2015 vintage a few weeks ago. Soon, there will be the first presentations of the new vintage – which [...]
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 [...]
Lately, there has been an increase in the presence of ochratoxin A in dried figs. Our colleagues from R-Biopharm Rhône have summarized the most important information for you.
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 [...]
Nuts are a tasty snack. We love them in pecan pie, in mueslis, cereal bars, chocolates and in hazelnut spreads. Plus, nuts are said to have positive health effects. Yet, nuts may be contaminated [...]
When detecting mycotoxins in food, speed is a decisive factor. It is essential that the analysis can be performed on-site within a minimum of time. Now there is a new solution for mycotoxin [...]
Antibiotic residues in food have become a hot topic in recent years. There is widespread uncertainty: How dangerous are drug residues to consumers? And how can you be sure that your food is free [...]
Microbiological contamination by bacteria, molds or viruses may not only occur in food. Pharmaceutical and cosmetic products may be contaminated, too. Microorganisms spoil the product and may be [...]
Soya is becoming more and more popular not only among vegetarians. But there’s more to soya than tofu: The „miracle bean“ takes on important tasks in the food and technical industry. Here’s [...]
Is this the next case of food fraud after the horsemeat scandal? Examiners recently analyzed seafood dishes in Brussels (Belgium). The appalling result: Every third seafood dish served in [...]
Organic solvents always played an important role in mycotoxin analysis. However they have a negative impact on the environment and impose a hazard for the lab technician.
We hope you enjoyed the summer and had lots’ of sunshine. Maybe you enjoyed some ice-cream too? From a risk assessment point of view ice cream is typically associated with microbiological hazards [...]
The first Friday of every August is international beer day. An excellent moment to put the spotlight on 2 quite different quality aspects of beer: gluten content and beer spoilage.
It is hard to imagine great tasting food without using spices. Yet, did you know spices can be associated with various food hazards? In the European Rapid Alert System for Food and Feed (RASFF) [...]
May 4th – 10th is UK coffee week. This is a nationwide fundraising initiative in the UK where coffee operators, trade professionals and customers raise funds to give back to the communities which [...]
Scientists from the Northwest A&F University published a study about ochratoxin A in wine produced in China. The concentration of ochratoxin A depends on various factors in winemaking.
Mycotoxin contamination of grains continues to cause problems for food and feed safety. A recent survey of last year’s maize harvest in Poland showed high numbers of Fusarium toxin [...]
