Contaminants

Contaminants

In contrast to residues, contaminants do not end up in food intentionally, but rather erratically and often by accident, either during or after production. Therefore, the range of potential contaminants is extremely diverse: naturally occurring contaminants such as mycotoxins and pyrrolizidine alkaloids, environmental contaminants such as PAHs or dioxins, and process contaminants like acrylamide, 3-MCPD, and petroleum-derived hydrocarbons all pose great challenges to the food industry. Companies have to observe a great abundance of legal regulations as well as the general rule of minimization in cases of substances that are not yet specifically regulated. This is only possible with the most sensitive and state-of-the-art trace analysis, combined with special expertise for evaluating results and consulting within the dynamic environment of constantly changing legal frameworks. Our interdisciplinary team of customer service representatives will gladly consult you on the basic product-specific requirements, the current developments, and strategies for minimizing risk.