Food Safety Video

Displaying  8  of 8 Food Safety video
Title and Description
Kjeldahl vs Dumas – How do you Determine Protein?

Explore the differences between the Kjeldahl and Dumas methods and describe the benefits of the latter. We also cover the advantages of the ballast/aliquot principle, provide analytical examples, and conduct a live demonstration, followed by a Q&A session.

Thermogravimetric Determination of Moisture/Ash in Soils and Plant Tissues

Water content in soil and plant tissue is an important parameter that can influence crop growth, yield, and quality. In addition, moisture plays an important role in commerce and storage of food products. Determination of ash in soil can be used to approximate the organic content of the soil.

Application of Two-Dimensional Gas Chromatography with Mass Spectrometric Detection for Analysis of Pesticide Residues in Foodstuffs

The Czech Agriculture and Food Inspection Authority has been using GCxGC-TOFMS for the analysis of pesticide residues in food of plant origin since 2005. Radim Stepan will talk about the advances in the instruments and the analyses they have used for pesticide residue analysis in cooperation with the University of Chemistry and Technology Prague.

Food Safety: A Journey Beyond the MOSH&MOAH Hump in Food Determination

The current analytical method for the quantitative determination of Mineral Oil Saturated Hydrocarbons (MOSH) and Mineral Oil Aromatic Hydrocarbons (MOAH) is LC-GC-FID, but the chromaticagraphic profile obtained is too often just a hump of unresolved substances. However, GCxGC-TOFMS/FID is the most promising solution to characterize MOSH and MOAH in detail and to detect markers that can help identify and act on the source of contamination. Giorgia Purcaro [University of Liege] will introduce the challenges of MOSH/MOAH analysis and talk about what adding a GCxGC-TOFMS analysis to your process can do for your results.

Automated Thermogravimetric Moisture Determination of Meat and Semi-Solid Food Products

One of the most common moisture determination methods is a manual mass loss on drying using an air oven following the AOAC Moisture in Meat Method (950.46). Lloyd Allen will talk about how an automated thermogravimetric moisture instrument, such as the TGM800, meets the AOAC Official Method's requirements for sample mass, oven temperature, and air flow requirements while also reducing operator and analysis times, improving precision and workflow efficiency.

Automated Thermogravimetric Determination of Moisture and Ash in Flour

The AOAC Official Method (925.10) Solids (Total) and Moisture in Flour utilizes a manual, air oven, loss-on-drying technique that is widely used in the food industry. AOAC Official Method (923.03) Ash in Flour also utilizes a manual, air oven, loss-on-drying technique. Learn from Jeffery Gast how an automated thermogravimetric moisture determination instrument like the TGA801 can follow both of the AOAC Official Methods' requirements for oven temperature and airflow while also reducing operator and analysis times, improving workflow efficiency.

Tracking Shelf Life Stability of Beer

Liz Humston-Fulmer [LECO] discusses how GC-MS can isolate analyte differences among aging beer samples.

Flavor and Off-Flavor Analysis related to Packaging Issues

Ray Marsili [Marsili Consulting Group] explores how food packaging can impact flavors of products through leaching and other contamination means.