The risky business of aflatoxins in milk

If you’re in the dairy or food testing business, you know the threat aflatoxins pose. Aflatoxins are a type of mycotoxin produced by Aspergillus parasiticus, aspergillus flavus , and rarely aspergillus nomius.1 These are likely the most extensively researched group of mycotoxins because of their adverse health effects.2 What’s more, they are widely found in a variety of crops, namely maize, tree nuts, and spices. Believed to be primarily caused by rising temperatures and humidity, these naturally occurring fungi grow on crops in the field, or during storage of feed and raw materials, where they can potentially produce toxins that enter the food chain.

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Quantify more than 700 pesticides in 10 different food matrices

A recent webinar from SCIEX and New Food, presented by Jianru Stahl-Zeng of SCIEX, outlined some of the capabilities of the new SCIEX Triple Quad™ 7500 LC-MS/MS System – QTRAP® Ready. In particular, it highlighted the ability of the SCIEX 7500 System to accurately quantify 700 pesticide residues across 10 different food matrices at ultra-low trace levels. During the webinar, attendees posed various questions. Here, we share the top 5 of these questions, along with their answers.

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What’s in your citrus oil?

Craig Butt explains a non-targeted omics approach to characterizing and profiling compounds in citrus oil Read time: 4 minutes There is increasing interest among consumers in the benefits of natural…

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The honey sting

As a consumer it’s hard for me not to feel inundated with claims that our food is “all-natural” or “chemical-free” or that we should buy certain “superfoods” for their health…

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