Residue and contaminant analysis

Residue analysis

Residue analysis in a food context is the analysis of contaminants or pesticide residues in a product. Different residues will be analysed by different techniques. Foods can often become contaminated with chemicals that should not be present. These may arise from the growing environment (the soil or the air) or from processing or packaging. We can help you through the maze of possibilities and determine what is present and whether levels are of concern.

We can also offer advice on the origin of the contamination and what can be done to prevent it. Contact us for contaminant analysis and advice on:

• 3-MCPD (monochloropropanediol) and 1,3-DCP (dichloropropanol).
• Acrylamide.
• Antibiotics.
• Benzene.
• Ethylene oxide testing.
• Food taints - including wine taints.
• Furans.
• Heavy metals and trace elements - including iron, lead, copper, zinc, tin, cadmium, arsenic and mercury.
• Illegal colours (e.g. Sudan I).
• Melamine.
• Mycotoxins - including ochratoxin, aflatoxin, zearalenone and patulin.
• Nitrate and nitrites.
• Packaging contaminants.
• Pesticide analysis and taint identification.
• Phthalates.
• Polyaromatic hydrocarbons (PAHs).
• Polychlorinated biphenyls (PCBs).
• Solvents.