Testing

Food Fraud - Putting DNA and Proteins to the Test

Submitted by on Fri, 01/30/2015 - 10:48

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).

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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. 

Staphylococcal Enterotoxins

Submitted by on Mon, 01/05/2015 - 10:54

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 aflinfo@uoguelph.ca or 519-767-6299 to discuss the necessary testing details, terms and pricing.

Foods that are frequently involved in staphylococcal food intoxication include:

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Neonicotinoids

Submitted by on Fri, 01/10/2014 - 11:54

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.

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DNA Fingerprinting and Beyond

Submitted by on Thu, 04/11/2013 - 12:02

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.

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