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.
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.
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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