Food Safety

Food Safety
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  1. Perfluoroalkyl Substances (PFASs)
    PFASs are a range of synthetic chemical compounds, which are used across a range of industries, most notably within the food sector. One of their most well-known features is the resistance to stains, resulting in their extensive use within cookware and other equipment in regular contact with food.
  2. Free Asparagine
    Fera can analyse your samples for the presence of free asparagine using our state-of-the-art liquid chromatography – high-resolution mass spectrometry suite, and accurately quantify where present.
  3. Natamycin Screen (Optional Quantification of Positive Result)
    Feras food testing abilities can highlight levels of Natamycin within a range of beverages, including wine. Natamycin (INN), also known as pimaricin and sometimes sold as Natacyn, is a naturally occurring antifungal agent produced during fermentation.
  4. Free and Total Sulphur Dioxide
    While naturally present in wine, sulphur dioxide (SO2) can also be added to wine during the pre bottling stage of production to preserve products during storage. Sulphur dioxide is subject to legal limits and requires specific mention on labels where levels exceed 10 mg/L
  5. Fruit Juice Added Water
    An accredited analytical test using analysis of the stable isotope signature of oxygen is provided to verify labelling claims of fruit juices labelled as ‘not from concentrate.
  6. Fruit Juice Authenticity
    A suite of analytical tests, based on the principles of isotope ratio analysis, is provided to detect adulteration of fruit juices and concentrates with either sugars or syrups.

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