Contaminant Testing

Our experts focus on the scientific research relating to intentionally added food components and to those arising from chemical changes during food processing, bioactive chemicals and natural toxicants.

Contaminant Testing
What test do I need?

If you are unsure what kind of tests you need, we can help you diagnose your sample using our extensive analysis techniques.

Diagnose my Sample
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  1. Nitrate/Nitrite

    Fera Science Limited can analyse food or feed samples to measure levels of nitrate and nitrite. The methods used are fully compliant with EU contaminants legislation to allow you to assess your compliance with regulatory limits in place.

  2. Acrylamide
    Acrylamide is a chemical substance formed by a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes, root vegetables and bread, are cooked at high temperatures (over 120°C) in a process of frying, roasting or baking.
  3. 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.
  4. Chloropropanols

    Fera’s contamination scientists are able to offer tests for a comprehensive range of Chloropropanols, including MCPD and DCP, with many test variants upon request. Fera’s food safety experts have many years of experience working with industry for contaminants testing, and can undertake bespoke studies tailored to your individual requirements, please contact us to learn more.

  5. Furan
    Using GC-MS methods, Fera’s food safety experts can analyse your samples to detect traces of furan, a colourless, flammable, and highly volatile substance most frequently formed during thermal processing of foods. Fera testing procedure can accurately identify and quantify furan in your food samples to a target level of detection (LOD) of 2 - 5 µg/kg.
  6. Ethyl carbamate (urethane)

    Ethyl carbamate (EC), sometimes called urethane, is a naturally occurring compound in fermented foods and alcoholic beverages, and a known carcinogen. In many cases ethyl carbamate is formed by the reaction between cyanate and ethanol, though this is not the only means by which it forms.

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