Fipronil

Fipronil is the active ingredient of agents used against fleas and mites in pets and is also used in the control of ants. In addition, fipronil is used as seed treatment agent in various crops. The drug is prohibited in the poultry sector and food sector. Groen Agro Control has the right expertise to determine fipronil and its metabolites in eggs and food items. In addition, fipronil can also be analysed in manure, soil, water, tissue or swab samples.

Mycotoxins

Mycotoxins are toxins that are produced by certain fungi such as Fusarium, Aspergillus and Penicillium. These fungi can be present in many different types of crops. These mycotoxins can therefore be found in various food ingredients such as nuts, legumes, cereals, coffee, spices and fruit. If these contaminated raw materials are used for food processing, they can be infected with mycotoxins. At certain concentrations, mycotoxins are harmful to health and therefore maximum levels of food mycotoxins have been established by the EU. These maximum levels are described in Regulation EC 1881/2006.

Heavy metals

In foods, heavy metals can be present which can be harmful to consumers health. This includes metals such as lead, cadmium, arsenic, tin and mercury. These metals occur in the environment, and can be absorbed by crops. The European Union has determined how many heavy metals are allowed in food items without harmful effects on consumers health. These maximum levels are described in Regulation EC 1881/2006.

Acrylamide

Acrylamide can occur when heating starchy products such as potatoes and grain products. Dietary intake of acrylamide is difficult to avoid because it occurs in many different products such as: coffee, fries, bread, cereals and crisps. The European Food Safety Authority (EFSA) concludes, based on the findings of scientific studies, that consumption of acrylamide may have harmful effects on consumers health. Despite the fact that there are no official limits for acrylamide in foodstuffs, the European Commission has recently made a proposal to companies in the food industry to reduce the levels of acrylamide in their products.

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