Food fraud is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product for economic gain (Spink and Moyer, 2011a). The types of fraud include adulteration, tampering, overrun, theft, diversion, simulation, and counterfeiting (Spink and Moyer, 2011b).
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.
The University of Guelph, Agriculture & Food Laboratory (AFL) tests both finished food products and raw ingredients for the presence of staphylococcal enterotoxins A, B, C, D, and E.
Turnaround times for test results are typically within 5-10 business days. However, clients requiring rush analysis should contact our client services at email@example.com or 519-767-6299 to discuss the necessary testing details, terms and pricing.
Foods that are frequently involved in staphylococcal food intoxication include:
Growing concerns about food authenticity and the increasing demands in the Halal markets are requiring that certifying agencies and food producers ensure the integrity of their brands. Detection of porcine materials in these foods is a key factor in verification of Halal.
Currently, neonicotinoids, a relatively new class of insecticide, are in wide use globally. These more water soluble compounds are taken up by plants to provide protection from insects.
Please follow the link to read the most recent story posted on "At Guelph" regarding the Agriculture & Food Laboratory and our laboratory testing:http://atguelph.uoguelph.ca/2013/11/lab-puts-food-borne-bacteria-under-the-microscope/
Please follow the link: http://atguelph.uoguelph.ca/2013/05/plant-doctors-on-call-for-35-years/ to see our very own Pest Diagnostic Clinic. We are celebrating 35 years on campus!
Please follow the link: http://atguelph.uoguelph.ca/2013/05/afl-develops-listeria-tracking-tool-2/ to see how our own Dr. Shu Chen is working on a bacteria database that will help identify sources of food contamination.
Traditionally, identification of microorganisms is based on physical characteristics such as growth appearance, microscopic appearance, and biochemical reactions. DNA sequencing, based on genetic codes contained in microorganisms, has now become the method of choice for microbial species identification. The Agriculture and Food Laboratory (AFL) also utilizes the Next Generation Sequencing (NGS) technologies to analyze microbial communities in very complex samples.
Scientists in the Pest Diagnostic Clinic have confirmed presence of Soybean Vein Necrosis Virus in Ontario. The affected samples were collected in Elgin and Kent counties by Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) staff.