Residue and contaminant 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:
- Heavy metals and trace elements - including iron, lead, copper, zinc, tin, cadmium, arsenic and mercury.
- Mycotoxins - including ochratoxin, aflatoxin, zearalenone and patulin.
- Polyaromatic hydrocarbons (PAHs).
- Polychlorinated biphenyls (PCBs).
- 3-MCPD (monochloropropanediol) and 1,3-DCP (dichloropropanol).
- Nitrate and nitrites.
- Illegal colours (e.g. Sudan I).
- Packaging contaminants.
- Food taints - including wine taints.
- Pesticide analysis and taint identification.
Analysis training courses
Explore our analysis related courses including; Product assessment and Wine analysis and Tutored faults tasting
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Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods,
specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number.
The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules
are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207