Foodstuffs chemical contaminants
The environment, the agricultural technique and the food production processes can release in the final products substances that can be toxic for human health.
Chemical contaminants are substances that could be sometimes toxic and that aren’t intentionally added to foodstuffs; they could be anthropic, direct , environmental or natural (such as the microorganism and their metabolites).
Laws define limits more and more restrictive associated with the presence of chemical contaminants in the food; at the same time the authority involved in the control of the public health safety alerts the food chain operators towards rising substances that have to be controlled.
In CSI Food laboratory (number of accreditation Accredia 0006) it is possible to detect a great number of chemical contaminants:
- Detection of agrochemicals such as pesticides residuals in compliance with UNI EN 15562 (Accredia accredited test) that is performed by using liquid or gas chromatography coupled with triple quad MS/MS and that allow to detect almost 450 molecules through multi residual tests;
- Heavy metals such as Lead and Cadmium (Accredia accredited test);
- Micotoxins, aflatoxins B-G, ocratoxin A,M1, zearalenone, deoxyvalenol, trichothecenes, patulin, fumonisin;
- Veterinary chemicals residuals such as sulpha drugs, tetracyclines, fluoroquinolones, coccidiostats, antibiotics in compliance with Regulation EU N° 37/2010 and N° 124/2009;
- POPs (persistent organic pollutants), phtalathes, (PAH) polycyclic aromatic hydrocarbons.
- plant growth regulators,