PAH's in your food?
Processing contaminants are generated during the processing cycle of a product. They are formed when a chemical reaction takes place between the food and processing (e.g., disinfection, fermentation, heating, canning, or grilling). Examples of these contaminants include Acrylamide, PAHs, oxyhalides, and haloacetic acids.
Food Safety Applications Notebook: Processing Contaminants
Methods to detect a variety of processing contaminants are just a click away! Browse through this collection of application notes on extraction and analysis by HPLC and IC as well as our convenient column selection guide.
In the production of bottled water and beverages, water is a critical raw ingredient. In order to ensure its safety, water is disinfected prior to use. However, the disinfection process can actually create harmful byproducts like bromate, which is classified as a potential carcinogen.
Determination of Benzo(a)pyrene in Sausage and Preserved Ham
This application note highlights an efficient HPLC method for sensitive and rapid determination of benzo(a)pyrene in meat products using on-line solid-phase extraction (SPE) for sample preparation.
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Food and Beverage Resource Library
Access a targeted collection of scientific application notes, case studies, videos, webinars and white papers for food microbiology, manufacturing and processing, beverage testing, analytical testing, and authenticity information.
