banner ad
Experts Logo

articles

Confronting Food & Beverage Quality Failures with Analytical Chemistry

By: Chemir Analytical Services

Tel: (800) 659-7659
Fax: (314) 291-6630
Email info@chemir.com

Website: www.chemir.com.


Quality issues or product failures can cause manufacturing shut-downs, customer complaints or even legal disputes. These problems include contamination, off-flavors/colors/odors, toxic substances, migration/leaching and packaging failures. When these non-routine problems occur, food and beverage manufacturers may need to call on an outside analytical laboratory. These facilities feature state-of-the-art instrumentation and experienced scientists that can quickly interpret data and provide reliable answers.

Chemir Analytical Services has helped many food and beverage manufacturers confront tough quality issues. The following are case studies illustrating common quality failures and how our scientists found answers.

Product Contamination from Outside Sources
Often, a food or beverage product can become contaminated by an outside source. This can be identified by an off-flavor, color, or odor or even by visual indicators such as particulates or unexpected separations. Possible causes of product contamination can be migration or leaching from the packaging or process, incompatible raw materials, or improper storage.

Possible Pesticide Contamination
A door at a meat processing plant was left open while a pesticide was being sprayed. The processor came to Chemir to determine if their product had been contaminated. Chemir was contacted on a Sunday afternoon and results were needed by 8am Monday morning because 2000 butchers were holding operations.

We obtained a sample of the actual pesticide used, which was a mixture of 3 main components. First, samples of the meat from different locations were pooled to allow for faster sampling. While the samples were being shipped to our laboratory, Chemir scientists quickly performed method development experiments to ensure low limits of detection. Once the samples arrived, the meat was extracted using methylene chloride. Gas Chromatography/Mass Spectrometry (GC/MS) was then used to screen the methylene chloride extracts, looking for these 3 components. When none of the analytes were observed in the meat extracts, a portion of the meat was intentionally spiked with the pesticide at levels below the allowable limits (ppb levels) to confirm the effectiveness of the test method. All 3 analytes were observed in the spiked sample at the appropriate levels.

Continue to full article


Chemir Analytical Services is an independent chemical and materials testing laboratory offering expert witness services. They offer investigative analytical services to solve complex problems.

See Chemir Analytical Services' Listing on Experts.com.

©Copyright - All Rights Reserved

DO NOT REPRODUCE WITHOUT WRITTEN PERMISSION BY AUTHOR.

Related articles

ewen-todd-photo1.jpg

4/8/2014· Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 6. Transmission and Survival of Pathogens in the Food Processing and Preparation Environment

By: Dr. Ewen Todd

This article, the sixth in a series reviewing the role of food workers in foodborne outbreaks, describes the source and means of pathogen transfer. The transmission and survival of enteric pathogens in the food processing and preparation environment through human and raw food sources is reviewed, with the main objective of providing information critical to the reduction of illness due to foodborne outbreaks. Pathogens in the food preparation area can originate from infected food workers, raw foods, or other environmental sources. These pathogens can then spread within food preparation or processing facilities through sometimes complex pathways and may infect one or more workers or the consumer of foods processed or prepared by these infected workers.

Jeff-Nelekn-Food-Safety-Expert-Photo.jpg

4/22/2013· Food & Beverage

Food Safety Checks & Balances

By: Jeff Nelken

No one, including crack restaurant inspector Jeff Nelken, likes looking under refrigerators for yesterday's forgotten dirt, filth and food particles shoved underneath by busy feet. He does it religiously, though, two or three times a day, 300 days a year.

ewen-todd-photo1.jpg

1/23/2013· Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease - Part 1: Description of the Problem, Methods, and Agents Involved

By: Dr. Ewen Todd

Food workers in many settings have been responsible for foodborne disease outbreaks for decades, and there is no indication that this is diminishing. The Committee on Control of Foodborne Illnesses of the International Association for Food Protection was tasked with collecting and evaluating any data on worker-associated outbreaks.

;
Experts.com-No broker Movie Ad
Unicourt Logo Button

Follow us

linkedin logo youtube logo rss feed logo