Chemical Control

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Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.

The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.

Sampling and sample preparation are crucial operations in the analytical determination of chemical contaminants.

Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.