Your browser is currently set to block JavaScript.

For full functionality of this site it is necessary to enable JavaScript. Here are the instructions how to enable JavaScript in your web browser.

After enabling javascript, please refresh the page to go back to experts.com site with full functionality

Would you turn off/on JavaScript?

It's a widely used language that makes the web what it is today, allowing for websites to be more responsive, dynamic, and interactive. Disabling JavaScript takes websites back to a time when they were simple documents without any other features.

What are the advantages of using JavaScript?

Speed. Since JavaScript is an 'interpreted' language, it reduces the time required by other programming languages like Java for compilation. JavaScript is also a client-side script, speeding up the execution of the program as it saves the time required to connect to the server.

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

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

8/23/2018· Food & Beverage

Due Diligence - Safety First: Beware What Dangers Lurk Behind Your Kitchen Door

By: Jeff Nelken

It's easy to slip into a false sense of security because you've covered the basics of food safety with your kitchen staff. However, there are many other hazards that impact your bottom line. For example, slip and fall accidents are at the top of the list of safety concerns. There are many other dangers that must be considered.

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.

ewen-todd-photo1.jpg

4/16/2013· Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 3. Factors Contributing to Outbreaks and Description of Outbreak Categories

By: Dr. Ewen Todd

In this article, the third in a series of several reviewing the role of food workers in 816 foodborne outbreaks, factors contributing to outbreaks and descriptions of different categories of worker involvement are discussed.

;
Experts.com-No broker Movie Ad

Follow us

linkedin logo youtube logo rss feed logo