Category Archive: Food safety

May 08

How do you give coffee authentication an extra shot?

With a high market value and commercial importance coffee is in the top 10 products most at risk of food fraud. A recent paper by the Government Chemist team at LGC, and the Institute of Global Food Security in Queen’s University, Belfast (QUB), tackles the question of where and how to analytically check the coffee …

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Apr 05

Nanotechnology standardisation: for materials 100,000 times smaller than this full stop.

  As the impact of nanotechnologies on human life becomes more prevalent, it is increasingly important to be able to characterise nanomaterials within biological systems and understand their behaviour in order to protect human health and the environment. Significant efforts are being made to ensure the appropriate regulatory frameworks are in place to support this …

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Mar 15

Nitrate in infants’ vegetable food

Nitrate is a natural contaminant present mainly in vegetables and drinking water although it is frequently added as a preservative in processed meat products. Plants utilise nitrogen from the environment as part of the nitrate cycle, for their metabolism and to produce protein. Any excess quantity of nitrate is stored mainly in green leaves.  In …

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Feb 08

Is food allergen analysis flawed?

Food allergy is an increasing problem for those affected, their families or carers, the food industry and for regulators. The food supply chain is highly vulnerable to fraud involving food allergens, risking fatalities and severe reputational damage to the food industry. It is understood that food allergy affects  up to 10% of children and 2-3% …

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Dec 07

Total Polar Compounds in frying oil

TRIAL SAMPLE: 796 (February 2017) Oils and fats represent one of the three major classes of food constituents together with carbohydrates and proteins. Deep-fat frying is one of the most popular cooking procedures and leads to the production of both desirable and undesirable compounds. The cooking process affects the physicochemical characteristics and quality of the …

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Nov 17

New strict codes of practice for mitigating acrylamide formation

In September 2016, the E.U. Commission presented an amended regulation proposal for acrylamide, based on feedback from the stakeholders’ consultation. The Regulation is proposed to be made under Article 4 of Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, and it sets out a requirement for food business operators to take account of strict …

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Jul 01

Discover what inorganic mass spectrometry can do

Inorganic mass spectrometry has a wide range of potential applications, from reference material development to nanoparticle analysis or pharmaceutical testing, as will be showcased by LGC scientists at the 18th Biennial National Atomic Spectroscopy Symposium (BNASS) on 4 to 6 July 2016. BNASS is the biennial meeting of the RSC Atomic Spectroscopy Group and provides …

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Jun 21

What’s funny about your honey?

This blog continues our series highlighting how scientists at LGC are addressing measurement challenges to support regulation in the food industry and inform customer decisions during the Government Chemist Conference, Science supporting trust in food, starting today (21 June 2016). Honey is known to have multiple health and nutritional benefits and is in high demand …

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May 25

The importance of iodine – are you drinking enough milk?

Ensuring the safety of the food we eat is of paramount importance. This blog continues our series highlighting how scientists at LGC are addressing measurement challenges to support regulation in the food industry and protect human health in advance of the Government Chemist Conference, Science supporting trust in food, on 21-22 June 2016. Iodine is …

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May 04

Food safety: how much arsenic is in my rice?

Ensuring the safety of the food we eat is of paramount importance. Scientists at LGC are addressing a number of measurement challenges to support regulation in the food industry and protect human health which we shall highlight over the coming weeks prior to the Government Chemist Conference, Science supporting trust in food, on 21-22 June 2016. …

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