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Departments: Quadrupole GC-MS System for Pesticide Analysis in Tea

Pesticides are intended for use on food crops to prevent, destroy, and control pests, which can be chemical, biological (such as a virus or bacterium), antimicrobial, or disinfectant. As a result, pesticide residues can be found in agricultural products like tea leaves and, due to their potential toxicity, can be harmful to human health. Pesticide consumption can cause a wide range of long-term health problems, including damage to the nervous and reproductive systems, birth defects, and, in some cases,...

News: Heavy Metals in Seafood

European Union (EU) researchers conducting an experiment in which 57 laboratories from 29 countries volunteered to test for the presence of heavy metals in seafood found that most of the labs came up with similar results, thus underscoring the efficacy of the tests.

News: Chemist Tests Pomegranate Juice Authenticity

You pick up a bottle of pomegranate juice at the store because you’ve learned that, although it costs more than most juices, it is replete with antioxidants that bring health benefits. But wait: Is the juice you’ve purchased really pomegranate juice? Or is the product label you have carefully read promising more than it delivers?

Features: Testing Olive Oil Authenticity

Notice was given in the April 28, 2010, Federal Register that on October 25, 2010, revised U.S. standards for grades of olive oil and olive-pomace oil will become effective, replacing the first edition of the U.S. grade standards, which have been in force since March 22, 1948.

Features: Seven Keys to an Effective Contract Lab

Selecting a third party analytical laboratory is difficult. The stakes are high when you rely on a third party for analytical results. Accordingly, this choice should be heavily supported by your organization. There are seven key factors to consider when selecting the appropriate third-party laboratory…

Departments: Detecting Polycylic Aromatic Hydrocarbons in Food

The Gulf of Mexico oil spill, the largest in U.S. history, has raised awareness of a food safety issue, namely contamination by polycyclic aromatic hydrocarbons (PAHs). In the future, analytical testing for PAHs in fish, crustaceans, and bivalves will undoubtedly become a routine procedure for many laboratories. PAH exposure, through either environmental pollution or contaminated foodstuffs, and its effects on human health have been the topic of many scientific studies. The recent oil spill again focuses...

News: Developing Food for Earth and Space

Novel processes utilized in food safety programs at both the Department of Defense Combat Feeding Directorate and the National Aeronautics and Space Administration’s (NASA) Advanced Food Technology Project were discussed at the July 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago. Presented at the same symposium, two commonalities emerged for these seemingly disparate environments: The loss of personnel to foodborne illness may jeopardize a mission, and food...

Departments: ICP-MS for Detecting Heavy Metals in Foodstuffs

Heavy metals can be toxic for humans when they are not metabolized by the body and accumulate in the soft tissues. Depending on the heavy metal in question, toxicity can occur at levels just above naturally occurring background levels, meaning that consumption of food with a high heavy metal concentration can cause acute or chronic poisoning.

Departments: Sweet Science

Throughout history, people have used honey to sweeten and add flavor. Although its sweetness is similar to that of granulated sugar, honey has a distinctive flavor that is largely determined by the flower type from which the nectar is gathered.

Departments: Determination of Soluble Vitamins in Beverages

Functional beverages are vitamin-enhanced waters that are popular with consumers because of convenience, perceived health benefits, and improved flavor over tap water. These beverages, enriched with vitamin C, B-complex vitamins, and vitamins A and E, are promoted as offering the benefits of increased energy from B vitamins and antioxidant value from vitamins A, C, and E. Sales of these beverages are expected to increase to 4.4 billion liters per year by 2011.

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December/January 2015

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