Crop contaminant implies any substance not deliberately added to food, however which gets added to articles of food during the process of their production, manufacture, handling, preparation, treatment, packaging, transport or holding of articles of such food which results in natural contamination. It incorporates metal contaminants, dangerous residues, insecticides, pesticides and so on. This test helps in viewing the potential dangers present in food commodities.
These toxins get accumulated in food items amid time of cultivating. The toxic substance which may occur naturally in any article of food incorporates agaric acid, hydrocyanic acid, hypericine and Saffrole. This test helps in evaluation of these poisons in food.
Sudan I, II, III and IV are mechanical dyes regularly utilized for colouring plastics and other engineered materials. The present food safety system on colours in food sets up a positive rundown of colours approved for use in food. As Sudan colours are excluded in this rundown, the presence of these colours in food negates with food safety. Sudan colours have a cancer-causing impact and a potential danger of Genotoxicity. This Sudan Dye test helps in fighting the food adulteration.
Migration of substances from food contact materials to food must not occur in amounts that endanger human health. Relevant for food contact materials made from metals and alloys are the migration of metals, both the main components and foreseen impurities. To aid industry and national food authorities, the Council of Europe has suggested specific release limits (SRLs) for most metals. Heavy metal toxicity can result in damaged or reduced mental and central nervous function, lower energy levels, and damage to blood composition, lungs, kidneys, liver, and other vital organs. Long-term exposure may result in slowly progressing physical, muscular, and neurological degenerative processes that mimic Alzheimer’s disease, Parkinson’s disease, muscular dystrophy, and multiple sclerosis. Allergies are not uncommon and repeated long-term contact with some metals or their compounds may even cause cancer.
Nicotine is a standout amongst the most destructive and harmful substances at any point found. It is exceptionally addictive and destructive to the body. That is the reason smoking cigarettes and tobaccos is a hard habit to break because of its nicotine content. Imagine a scenario in which it isn’t just found in cigarettes but also found in vegetables and refreshments that we typically eat or drink ordinary contain a few measures of nicotine. To keep a check on this nicotine tests are done.
Steroids are a group of compounds found in all creatures. Various group of steroids incorporate corticosteroids, anabolic steroids, androgenic steroids, and estrogenic steroids, progestogenic and anti-inflammatory steroids. Numerous steroids are utilized in drugs that are similar to the natural hormone. They influence many body processes, including the breakdown of protein, fat, and starch; the activity of the nervous system; the balance of salt and water; and the regulation of blood pressure. As a result of their boundless impacts, these medications are valuable in treating numerous ailments, yet they can likewise have unfortunate reactions. Steroid tests helps in figuring the permissible sum in consumables.
Heavy metals present widely in the environment from natural sources and human activities. Some of the heavy metals are cadmium, mercury, arsenic, tin, lead. These metals are hazardous to our wellbeing as they tend to accumulate in our food chain. Human, as a top consumer of the food chain, is subject to high risk of heavy metal poisoning. Our Laboratory has accreditation for testing the above heavy metals in general foodstuff.
The use of antibiotics as drugs for the treatment of diseased animals is a matter of animal welfare and therefore inevitable. As a result of application failures, such as non-compliance with the statutory waiting period or abuse as antibiotic growth promoter, residues of antibiotics can occur in food of animal origin such as meat, milk or eggs. Due to the potentially carcinogenic and toxic properties of antibiotic residues and their allergic potential, the consumption of contaminated food establishes a direct risk for public health. Liquid Chromatography Mass Spectrometry (LC-MS/MS) is an exceedingly sensitive and specific analytical technique that can precisely determine the identities and concentration of compounds within the food sample.
Vitamins are trace-amount organic compounds that regulate physiological functions of an organism. Vitamins are classified into two main groups, water-soluble and fat-soluble. Excellent High Performance Liquid Chromatography (HPLC) is the advanced analysis method of vitamins.
Majority of foods available in the market contain different types of additives, among which preservatives are playing an important role. These additives, applied in order to maintain food quality and prolong storage time, often make consumers anxious about its safety. The very popular preservatives are benzoic acid and sorbic acid, used mostly in the form of the well soluble sodium, potassium or calcium salts. Analytical methods used for their determination are based mainly on UV spectrophotometry, gas chromatography (GC) and high performance liquid chromatography (HPLC).
Synthetic food colors are widely used in different types of food stuffs in India as well as in the world. Changing lifestyles across the globe have transformed food habit patterns. The instant and processed foods (junk foods) are mainly used in a variety of attractive “Synthetic food colors” by its manufacturers. Food colors are categorized as permitted and non-permitted colors. Use of non-permitted food colors has led to loss of real quality of food. Adulteration of food products is a cause of concern these days.
Free fatty acids (FFA) are produced by the hydrolysis of oils and fats. The level of FFA depends on time, temperature and moisture content because the oils and fats are exposed to various environments such as storage, processing, heating or frying. Since FFA are less stable than neutral oil, they are more prone to oxidation and to turning rancid. Thus, FFA is a key feature linked with the quality and commercial value of oils and fats.