Product List






















































 Mycotoxins 

 

Mycotoxins are secondary metabolites formed by fungi. For humans and animals two kinds of fungi are of most importance concerning the contamination of food and feed. Fusarium species, belonging to the group of field fungi, are generated directly on agricultural crops. Their respective mycotoxins e. g. DON, Zearalenone, T-2 Toxin and Fumonisin, predominantly reach the food chain through cereals and cereal products. The other important group of fungi (e.g. Aspergillus- and Penicillium species)  occurs in inadequate storage areas. The corresponding mycotoxins, e.g. Aflatoxins and Ochratoxin A, are found in incorrectly stored crop products or in food products directly. The Maximum Residue Limits for some mycotoxins require appropriate analytical methods. 

 

· Hormones/Anabolics

Hormones are biochemical messengers which are transported via the blood circulation to their target organs. There are two main types: natural hormones and chemically produced anabolics. These hormones and anabolics accelerate the growth and improve the meat/fat ratio of fattened animals. The use of these growth enhancing substances in fattened animal production is partly legal in the US. In the case of lacking veterinary controls and use of banned hormones the risk to consumers can not be ignored. Safe and fast test systems are therefore essential for consumer protection.

 

· Antibiotics

 

· Phycotoxins

 

The number of toxin-producing algae is increasing and this has led to higher levels of phycotoxins. The intake of such toxins by mussels and other marine animals is therefore also on the increase.  The consumption of toxin-contaminated food can lead to serious health problems that can be recognized by the following symptoms: damaged nervous system, damaged digestive system and memory loss. Toxin-contaminated mussels can be found worldwide and are especially common during the months of May to August. Their numbers decrease during the winter season. 

 

· Product Adulteration

 Products are very often adulterated for cost reasons. The result is a product of less quality. A good example is the mixture of much lesser priced cow’s milk to high-quality goat and sheep milk products. The mixture of food adulterated additives is regulated legally on national and international levels and strong controls are therefore demanded.  

 

GMO

 

 

The world wide production of genetically modified crops (e.g. soy and corn) has steadily increased since the beginning of the 90’s. Since the 1st of September 1998 all food products which are containing genetically modified organisms (GMO) must be labeled.

· DNA Preparation

· Qualitative

· Quantitative

· Screen

 

Since the BSE crisis in 1986, the public interest as well as diagnostic investigation Institutes focused on monitoring of meat products concerning non legal or wrongly labeled ingredients. Within a broad portfolio, R-Biopharm offers test systems for analysis of CNS Risk Material and a modular PCR system for animal species identification in raw and processed food and feed material.

· BSE

· Risk Material

· Identification of Animal Species

 

Food manufacturers are required now more than ever to guarantee the safety of their products. Microbiological tests are therefore becoming increasingly valuable in the field of food analysis. Food products and their raw materials such as poultry meat, pork, and eggs can provide the perfect growth medium for germs.

 

Allergens are substances that, even present in low concentrations, cause allergic reactions for certain people and can be life-threatening. Food allergens are proteins that are taken in via the digestive system. Allergens that are particularly problematic are those hidden in end products or those that occur due to unintended contamination during storage or manufacture. In order to protect the consumer, guidelines  were issued whereby the manufacturer is obliged to label products with all ingredients capable of causing an allergic reaction.