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7 January 2015 | By R-Biopharm Rhone Ltd
Innovative Scottish food safety company R-Biopharm Rhône has developed a new test for potentially fatal toxins which can be present in everyday foods such as rice, bread and beer...
23 June 2014 | By Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen
Mycotoxins are poisonous fungal metabolites that occur in food commodities colonised with filamentous fungi and in food products contaminated during processing and storage. Intake of mycotoxins with food poses a health risk to the consumer and legal limits for maximum levels of major mycotoxins in food have therefore been established…
22 May 2014 | By The European Food Safety Authority
Using data supplied by France, EFSA estimates that a temporary increase in the levels of three mycotoxins...
4 November 2013 | By Rudolf Krska and Rainer Schuhmacher, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU)
As a result of the global marketplace, the safety of food and feed has become of increasing concern for consumers, governments and producers. Several highly publicised worldwide incidents related to chemical contaminants such as mycotoxins in food and feed have also attracted much media attention. Mycotoxins are toxic natural secondary…
22 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Antibiotic resistance: a major concern for food safety (Dr Hilde Kruse, Programme Manager Food Safety, WHO Regional Office for Europe)Meat contamination in Europe (Helen Bahia, Editor, New Food)CIP tank farm arrangements (Knuth Lorenzen, EHEDG President)
ToxiMet has developed a platform technology that can be used by non-scientists and can be applied to the analysis of many substances in food safety and quality.
7 August 2012 | By Dr. Stephen Lock, PhD / Dr. Ondrej Lacina, PhD / Dr. Florian Huebner
This on-demand webinar covers the different approaches to the detection of mycotoxin contamination in food by LC-MS/MS.
1 June 2012 | By ToxiMet
The analytical resource, expertise, cost and time that is invested into the mycotoxin testing of foods is enormous. The ToxiMet system is a simple, affordable, rugged and reliable system that can accurately and rapidly measure mycotoxin levels at every step in the supply chain without the need of a highly…
30 April 2012 | By Elli Amanatidou, Higher Scientific Officer, Chemical Safety Division Mycotoxins, Food Standards Agency
This article is an introduction to mycotoxins, providing general information on mycotoxin potential health effects, control measures and due diligence for businesses. Mycotoxins are ubiquitous in nature. According to the Food and Agriculture Organisation of the United Nations (FAO), at least 25 per cent of the world’s food crops are…
30 June 2010 | By Catherine Entwisle, Leatherhead Food Research
Since biblical times, the toxic response caused by ingestion of mycotoxins, the secondary metabolites of moulds, has had a significant impact on the health and welfare of human and animal populations. Since the early 1960’s, a wealth of knowledge about mycotoxigenic fungi, such as Aspergillus, Penicillium and Fusarium, and their…
28 February 2008 | By D. De Smet, S. De Saeger and C. Van Peteghem, Ghent University, Faculty of Pharmaceutical Sciences, Laboratory of Food Analysis, Belgium
This article highlights the possibility of using molecularly imprinted polymers (MIPs) for the selective extraction of mycotoxins in food, instead of immunoaffinity columns which are based on the binding of an analyte, to the corresponding antibody. An overview of MIPs, developed for mycotoxin analysis, will be presented.
16 November 2007 | By Thomas Ostenfeld Larsen, Lars I. Hellgren and Peter Ruhdal Jensen, BioCentrum DTU
BioCentrum (BiC) is an Institute at the Technical University of Denmark (DTU) and represents the largest concentration of biotechnological research at university level in Denmark. BiC has a long tradition of food research and teaching and has for many years been involved in different MSc programmes in Food Science and…
