AFL News

Congratulating Dr. Meldrum

Submitted by on Fri, 03/11/2016 - 10:37

On behalf of the Agriculture and Food Laboratory (AFL), we’d like to congratulate Dr. Richard Meldrum from Ryerson University, School of Occupational and Public Health on being the lucky winner of the $100 gift card for participating in our client feedback survey.  We would also like to thank all of those who participated in the survey. Your feedback is a critical component of our commitment towards continuous improvement across the organization.

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Dectection of Residual Bovine DNA in Feeds

Submitted by on Fri, 02/13/2015 - 10:45

The Agriculture & Food Laboratory offers analytical tests for the presence of various animal species (e.g. beef, pork, ruminant) in food or feed samples.  PCR (Polymerase Chain Reaction) methods are used to detect animal species-specific DNA while ELISA (Enzyme-Linked ImmunoSorbent Assay) methods are applied in the detection of species-specific proteins in food and feed samples.

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Fungal Pathogen Found in Manitoba Canola

Submitted by on Wed, 01/14/2015 - 10:50

Verticillium longisporum, a fungal pathogen considered a major disease of oilseed rape in Europe, has been discovered in canola in Manitoba. This soil borne fungus infects through the roots of canola plants and then grows into the xylem throughout vegetative parts of the plant. The xylem, which transports water, becomes clogged resulting in wilting and often death of the plant. The fungus produces microsclerotia that survive in plant debris in soil for many years. 

Gluten Free Certification Program

Submitted by on Tue, 07/01/2014 - 11:46

Part of the requirements of the Gluten Free Certification Program is that organizations have a documented sampling and testing plan. Additionally, the plan must be validated by an accredited (ISO 17025) third-party Laboratory to ensure accurate results. Please contact usat 519-767-6299 or aflinfo@uoguelph.ca to discuss how the Agriculture & Food Laboratory can assist you with your organization’s testing to comply with the requirements of the Gluten Free Certification Program.

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