Natural Toxins in Food

Discover Food Safety and Quality

According to the World Health Organization “Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity.

Some toxins are produced by plants as a natural defense mechanism against predators, insects or microorganisms, or as consequence of infestation with microorganisms, such as mould, in response to climate stress”.

Natural toxins are, therefore, endogenous contaminants with potential harmful effects. We offer solutions that cover screening and confirmatory needs for the analysis of Natural toxins.

Natural Toxins Food Safety Solutions

Toxins in Food Safety Related Content

Toxins in Food Safety Related Content

Analysis of Aflatoxins in Milk by HPLC Using Kobra Cell and Fluorescence Detection

Effective chromatographic separation and quantitation of aflatoxin M1 using a PerkinElmerAltus HPLC system with an A-10 FL detector and immunoaffinity SPE sample cleanup. The results exhibit exceptional linearity over the tested concentration range.

Analysis of Aflatoxin M1 in Raw Milk by HPLC with Fluorescence Detection

Effective separation and quantitation of B1, B2, G1, G2 and M1 aflatoxins using SPE sample cleanup and using a PerkinElmer Altus HPLC system with an A-10 FL detector and a Kobra cell for online post-column derivatization.The results exhibited exceptional linearity for each aflatoxin overthe tested concentration range

Analysis of Aflatoxins by UHPLC

Aflatoxin B1 is considered to be the most genotoxic of the mycotoxins, and, when ingested by cows, is converted to aflatoxin M1 which has been shown to cause liver cancer in certain animals.

Analysis of Mycotoxins in Multi-Grain and Corn Cereals

Mycotoxins produced by fungi as toxic secondary metabolites, leave grains, maize and cereals particularly vulnerable. With this in mind, and considering that an estimated 25% of all crops show some signs of mycotoxin contamination, many countries have established regulatory guidelines for maximum mycotoxin limits in not only feed and grain, but also in processed food products.

Determination of Mycotoxins in Cereals by LC/MS/MS with Online SPE

Mycotoxins are toxic secondary metabolites produced by fungi, and are capable of causing disease and death in both humans and animals. Sample preparation is a critical step in the successful analysis of mycotoxins in food matrices. The "dilute and shoot" approach is a quick and easy way to introduce the sample into the LC/MS/MS analysis. However, due to the complexity of food matrices, this approach will often result in irreproducible matrix effects. To overcome these problems and improve sensitivity, this application note details the use of online solid phase extraction (SPE), coupled to an LC/MS/MS system for sample enrichment.

Toxins in Food Safety Related Technologies

Ask a Food Expert

Where to Buy