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 [...]
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 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 [...]
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 [...]
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 [...]
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, [...]
Food producers have to comply with specific limit values for mycotoxins. For regular analysis of different mycotoxin concentrations in cereals, multi-toxin analyses are an effective alternative. [...]
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 [...]
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.
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.
EFSA has recently delivered an Opinion on the risks for public health related to a possible increase of the maximum level (ML) of deoxynivalenol (DON) for certain semi-processed cereal products [...]