Detection of Salmonella, chloride content and mycotoxins in the food industry

Salmonella spp. is still one of the most common causes of food poisoning worldwide. The new ISO 6579-1 describes the procedure steps for Salmonella detectionChloride content in meat and meat products is determined using the method according to ISO 1841-1:1996. Mycotoxins commonly enter the food chain through contaminated food and feed crops, mainly cereals. Merck has developed analytical methods for the separation of Mycotoxins from various sample types, e.g. cereals.

  • Salmonella detection in the food chain
  • Chloride content in meat and meat products by titration
  • Mycotoxins in cereal, shell fruit – separation of aflatoxin
     

Application Notes

Salmonella detection in the food chain

Chloride content in meat and meat products by titration

Mycotoxins in cereal, shell fruit – separation of aflatoxin