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Growing Range of ISO Media for Staphylococci
As food industry laboratories increasingly move to ISO-specified culture media, Lab M continues to deliver the formulations that support this requirement. The introduction of Modified Giolitti and Cantoni Broth (ISO) now extends Lab M’s range of ISO media for the isolation and culture of staphylococci, and in particular provides a perfect complement to the company’s Baird-Parker Medium (ISO).
Used for the enumeration of staphylococci, Modified Giolitti and Cantoni Broth (ISO) complies with the requirements of ISO 6888- 3:2000 and is recommended for products where organisms are likely to be stressed or present only in low numbers. This includes dried foods such as baby milk and weaning products.
When it comes to isolating staphylococci, Lab M’s Baird-Parker Medium Base (ISO) supports users in meeting the various requirements of the ISO standard, enabling supplementation with either Egg Yolk Tellurite or Rabbit Plasma Fibrinogen, according to individual laboratory protocols
Circle no. 359 Dioxin Food Safety Crisis in Germany Response
Thermo Fisher Scientific, Inc announced that its Global Food Safety Response Center in Dreieich is now monitoring the dioxin crisis in Germany where animal feed additives may have been tainted with industrial fats containing the toxic chemical. Meanwhile, Thermo Fisher is also alerting manufacturers and food safety labs that it has existing methods for detecting dioxins in food and animal feed. In Germany, approximately 3,000 tons of dioxin-contaminated animal feed additives were recently released for sale.
“Our scientists are actively monitoring the food safety crisis to see what role it can play in reducing the severity of the existing crisis and helping in case of future contamination,” said Vincent Paez of the Thermo Fisher Global Food Safety Response Centre. “In the meantime, we are making our methods for dioxin detection available through our website to anyone who needs them.”
Dioxins, a group of toxic chemicals formed during combustion processes such as waste incineration, are known to increase the likelihood of cancer after long-term exposure. The European Commission sets maximum levels for dioxins in food and has recently required even stricter detection limits. As a result of the recent food crisis in Germany, where more than 4,500 farms were closed, the European Union officials have already called for stricter regulations and more severe penalties, putting increased pressure on food manufacturers to use more sensitive detection instrumentation.
"Through a combination of our Thermo Scientific TSQ Quantum XLS triple quadrupole GC-MS/MS and Thermo Scientific DFS High Resolution GC-MS we believe we have the necessary scale and expertise to help during this and future crises,” added Paez. “Our goal is to help manufacturers and labs respond today with the necessary sensitivity and accuracy required to stay ahead of the crisis and on top of the situation as it evolves.”
Circle no. 360
Advanced Food Analysis with BUCHI’s Kjeldahl and Extraction Line
When it comes to fat and protein determination food products BUCHI offers not only the necessary laboratory instrumentation but complete state-of-the-art solutions including documents for qualifying the instruments, installation and application support, as well as after sales service. The BUCHI instrument range comprises automated extraction, hydrolysis, digestion, scrubber and distillation units available with or without auto sampler. Being a leading manufacturer of such equipment for 70 years proves the company’s ability to fulfil customer requirements at any time.
Customer support and transferring profound application know-how to users is a very important focus in BUCHI’s market activities. Talking about applications, it needs to be mention that traditional protein determination according to the Kjeldahl method is still performed today because this procedure is officially recognised by organisations like the AOAC, DIN, ISO and all local regulatory bodies. The sophisticated digestion and distillation units can be used for many more purposes. Steam distillation, for example, is needed for determining the content
, a food preservative, volatile acids or alcohol content in wine, COD and cyanide content in water/waste water. For some of the mentioned applications special accessories are required, and contribute to accurate and reproducible results.
SO2
With its new extraction units E-812 SOX and E-816 SOX, BUCHI was able to automate and accelerate the traditional Soxhlet extraction to such an extent that the extraction process can be carried out without human intervention in half of the time. As a result, both requirements are satisfied: the official Soxhlet method (according to Weibull-Stoldt) is performed quickly and with reasonable effort. Safety and quality are vital in the laboratory, therefore the extraction unit concept was optimised, so that as little solvent as possible is let into the environment.
Furthermore, the new extraction units are also available in a hot extraction (HE) version, which performs extraction following the Randall principle, a commonly used procedure to determine the not chemically bound fat content – the so-called crude fat content.
BUCHI has always successfully met customer needs with an appealing design while simultaneously addressing environmental concerns effectively. For more information visit
www.buchi.com.
Circle no. 361 Food Analysis Protein and Fat Determination
Take advantage from BUCHI’s long lasting know-how Unique automated Soxhlet method for high through-put fat extraction from food products Extraction Units E-812/E-816 combine optimal safety standards and high-speed heating with single place activation and ceramic plate Kjeldahl equipment for fully automated nitrogen and protein determination Fast infrared digestion, accurate temperature control and highest safety measures are provided by the SpeedDigester K-439
Additional information is available on
www.buchi.com
BÜCHI Labortechnik AG CH-9230 Flawil/Switzerland T +41 71 394 63 63
www.buchi.com
Quality in your hands Circle no. 362
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