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 Food
Contamination and Adulteration
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Food can be contaminated accidentally during
storage or transport of products. However there is also the
possibility that food can be adulteration by unscrupulous suppliers
mixing cheaper with more expensive food products to increase
profit. Two areas where this has been found to be a problem
for the food industry is in the production of pasta and also
in the production of foods containing specific types of meat
or poultry. Companies need to be able to test raw commodities
and finished products for adulteration or accidental contamination,
not only to ensure the production of high quality foods but
also to ensure that the consumer gets the type of food they
have paid for.
Other considerations, which need to be addressed, include the
religious and ethical concerns of the consumer. Vegetarians
do not want to eat meat, and Hindus do not want to eat beef.
These consumers need to be extremely confident that any foods,
which they have purchased, have been tested and are correctly
labelled by food companies and retailers alike. To help the
food industry in this task, RBR supply test kits for detection
of non-durum wheat contamination of semolina and pasta and a
variety of meat speciation tests for determination of poultry,
beef, pork and lamb in mince meat and sausage.
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| © 2002 R-Biopharm Rhone Ltd |
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