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 detection. Chloride 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