Coronavirus: Can you get infected through food?
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 [...]
Mycotoxin analysis: 3 attributes you should be aware of when analyzing spices
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 [...]
Improving allergen analysis: Research project receives subsidies
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 [...]
Cashew: Small nut, high risk of allergy?
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 [...]
Peanut traces in food: A hidden danger for allergy sufferers
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 [...]
Nut allergy: Everything you need to know on World Pistachio Day
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 [...]
High levels of ochratoxin A found in dried figs
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.
Aflatoxins in nuts: An overlooked hazard?
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 [...]
5 potential hazards in spices to keep an eye on
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) [...]
Hot topic: Testing spices for aflatoxins and ochratoxin A
January 16 is “International Hot and Spicy Food Day”. A good moment to draw the attention to a hot topic: The occurrence of aflatoxins and ochratoxin A in spices.
4 in one run – First PCR ALLERGEN Multiplex
Time savings due to three paramters in one run and included Internal Amplification Control (IAC) provides an inhibition control for each sample without any additional effort. 4-channel system of [...]