Food Safey Diagnostics
Allergens
Allergens in Food – Food product testing has always been focused around microbiology and residues, which are the mains source of potential illness outbreaks. Food products containing allergens (for example: Gluten) could be processed on the same lines as allergen-free foods due to the high level of automation of food processing that exists in the industry, resulting in the contamination of allergen-free products putting allergy-sensitive consumers at risk.
Mycotoxins
Mycotoxins – The World Health Organization defines mycotoxins as toxic compounds that are naturally produced by certain types of molds (fungi). Molds that can produce mycotoxins grow on numerous foodstuffs such as cereals, dried fruits, nuts, and spices. They can have harmful effects on both animals and humans, and as such, it is important to detect and monitor mycotoxins in grains.
There are several methods available for the detection of mycotoxins in grains, including high-performance liquid chromatography (HPLC), gas chromatography (GC), Enzyme-linked immunosorbent assay (ELISA) and rapid lateral flow assays. Lateral flow and ELISA kits are two commonly used rapid diagnostic techniques for the detection of mycotoxins. These techniques allow for the rapid and accurate detection, making it possible to quickly assess the level of risk posed by the presence of the mycotoxins, and to take appropriate measures to minimize the risk to human and animal health.
