Category Archive: Food safety

Apr 27

Is food allergen analysis flawed?

The Government Chemist Programme and expert collaborators call on Europe to improve the safety and security of food for people with allergies This Allergy Awareness Week we want to highlight the current challenges with food allergen measurements. Food allergy is a rapidly growing problem in the developed world, affecting up to 10 % of children and 2-3 % …

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Sep 08

World Seafood Conference 2015

Managing director of Michael Walker Consulting Ltd Michael gave a talk on the 8th of September, at the World Seafood Conference in Grimsby, UK which will run between the 5th and the 10th. This conference aims to build on existing partnerships and create new links between the International Association of Fish Inspectors (IAFI) members and …

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Aug 20

How safe is your BBQ? This is how LGC makes sure that it is.

It’s not been the best of summers here in the UK but hopefully you’ve managed to enjoy a BBQ or two… But do you know how safe your BBQ is? Do you know exactly what is on the menu? LGC helps to make sure that your summer BBQ is safe and only makes use of …

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Jun 26

Food safety and quality – how fresh is your fish?

The moment a fish is caught it begins the natural process of decay, being broken down by enzymes (from the fish itself or bacteria naturally present). Measuring the resulting chemicals produced gives a measure of the freshness, and thus the quality, of the fish. Similarly, as LGC’s Michael Walker asks in a recent article for Food Science …

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May 20

Pasta adulteration: shining a light on new testing methods

Today is World Metrology Day (WMD), a day of celebrations to commemorate the anniversary of the signing of the Metre Convention in 1875. This year, WMD celebrates the central role of light to life and the role that metrology plays in enabling the application and advancement of light-based technologies. In this blog, we look at …

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Mar 04

Peanut allergen quantification: a tough nut to crack

The prevalence of peanut allergy has nearly doubled in Europe over the past two decades and it now affects around 500,000 people in the UK. Peanut allergy is the most common cause of fatal food allergy reaction. It occurs when the immune system mistakenly identifies peanut proteins as something harmful. The fear of accidental exposure …

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Feb 13

Valentine’s Day: its all about chemistry

LGC products and services are used in all aspects of people’s day to day lives, even on Valentine’s Day. Whatever you’re doing this Valentine’s Day, there’s a good chance one of our offerings is helping to make your evening magical, without you even realising. Romantic dinner for two: Whether you’re indulging yourself at a top …

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Dec 23

Early success for the African Orphan Crops Consortium

The African Orphan Crops Consortium (AOCC) is an international effort to improve the nutrition, productivity and climatic adaptability of some of Africa’s most important food crops, helping to decrease the malnutrition and stunting rife among the continent’s rural children. It includes the African Union – New Partnership for Africa’s Development; LGC; Mars; Google; ICRAF; BGI; …

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Nov 21

Proficiency Testing and the fight against food fraud

The supply of food and beverages is now a massive worldwide industry generating trillions of pounds for producers, retailers and intermediaries. ‘Value’ is generally added at each stage of a product’s life and certain foods or beverages have ‘added value’ as a result of a designated geographical origin or as a result of production using …

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Nov 20

Food fraud or cross contamination: will it all come out in the wash?

When the ‘horse meat incident’ emerged in January 2013, it caused anger and consternation from many consumers. They felt duped and cheated, but were all instances a case of unscrupulous businesses trying to profiteer at the expense of food safety? A large scale investigation was launched into the food industry to establish how far reaching …

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