We discuss analytical options using LC and GC with MS/MS to detect the pesticide fipronil in eggs for food safety testing.
Q&A time: What is acrylamide? How dangerous is it? How do food testing laboratories detect it?
Waters Corporation and PRIMORIS Belgium… a reliable relationship It makes sense, doesn’t it? No one likes being let down; disappointed. Especially when the consequences are significant. Take, for example, a specialized food testing laboratory –… Read more >
Dr. Weller is Research Leader of the U.S. Department of Agriculture’s Agricultural Research Services Wheat Health, Genetics and Quality Research Unit at Washington State University (WSU). His specialty is plant pathology, and the cutting-edge research that his research unit conducts, now with ion mobility mass spectrometry, solves problems affecting the production of small grains, wheat, and barley.
How to design an analytical workflow to screen for extractables and leachables The safety of pharmaceuticals, cosmetics, and foodstuffs may be compromised by chemical compounds in the various types of packaging and food contact materials… Read more >
For decades, food security was viewed exclusively through the lens of shortages. In the 1960s, when daily food availability in emerging countries was just 1,850 kcal per person as many as half of the world’s… Read more >
Interest in ion mobility mass spectrometry (IMS) technology is growing rapidly. The signs are everywhere. Since the year 2000, the number of abstracts submitted to ASMS mentioning ion mobility has grown more than 10-fold –… Read more >
Tea is very important to them! If Waters Wilmslow ran out of tea it is likely the MS Research Team would struggle to function. The ancient Chinese Ruler, Emperor Jing Di, took tea to the grave… Read more >
Global trading of herbs and spices can be traced back for thousands of years. Historically they were considered a rare and precious commodity, but methods to determine their authenticity were only very basic, creating a… Read more >
Melamine and cyanuric acid (CA) are low mass, nitrogen-rich compounds that have been linked to protein adulteration in various foodstuffs in the past.1 While melamine and cyanuric acid are not individually toxic, in combination they can… Read more >