Mérieux NutriSciences - emerging contaminants

 

Food safety is essential for consumer health. Chemicals can contaminate food - drinking water, agriculture, livestock, aquaculture - and represent a global food safety risk for to the negative effects on human health and on the environment. The assessment of the risks associated with contamination and the analytical monitoring can protect the safety of food products and the health of consumers.

However, the development of new industrial and agricultural models, the  increased environmental pollution, the climate change, have led to an increased complexity of food production systems in the world, which in turn has generated new issues and new contaminants. In addition, if on the one hand, the interconnection helps to compensate for any production shortages, on the other hand, interdependence rapidly propagates any critical issues through the global food supply chains.

Therefore, new potential hazards can emerge, like for example the identification of new parasites, the increased toxicity of existing parasites, the detection of contaminants previously absent in a given matrix, the invasion of invasive alien species that damage ecosystems , or a change in the level of micro- and macronutrients in food and feed, etc.

It is essential to carefully monitor emerging contaminants to prevent them from posing a risk that - if not kept under control - can dangerously impact on the health of consumers and the brand image. Scientific research and the ongoing advances in the specificity and sensitivity of analytical methods, are critical to managing emerging contaminants.

Mérieux NutriSciences is at the forefront in the analysis and monitoring of food contaminants including emerging contaminants, thanks to the dense network of accredited laboratories and to the R&D division who continuously works to expand the range of molecules tested and to methods’ sensitivity with state-of-the-art equipment.

Mérieux NutriSciences performs targeted analyses, non-targeted analyses and tailor-made projects to identify emerging contaminants in food. Among them we test: 

  • Nickel and other heavy metals (arsenic, cadmium, lead, mercury, etc.)
  • Pyrrolizidine alkaloids
  • Flame retardants
  • Microplastics
  • Non-intentionally added nanomaterials 
  • PFAS
  • Other persistent organic pollutants (POPs): dioxins, PAHs, etc.
  • Endocrine disruptors
  • Chlorate and perchlorate
  • Process contaminants: acrylamide, MCPD esters, glycidyl esters, furans and methylfurans
  • Food pathogens 
  • Food viruses
  • Mycotoxins: ergot alkaloids, citrinin, alternaria, enniatins (A, A1, B, B1), beauvericin, etc.
  • Mosh & Moah
  • Nias
  • Emerging pollutants in the water
  • …and many others!

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