Contamination

Contamination testing in raw material as part of quality control

  • Microbial testing in food products for pathogen microbes present such as Escherichia coli, Salmonella, Staphylococcus, Pseudomonas. Microbial enumeration to assure food quality safety for fruits, vegetables, and dried products
  • Egg products should check for Salmonella and Escherichia coli contamination
  • Mycotoxin testing in raw food materials such as aflatoxin for rice, corn, peanuts and other nut products, or DON and petulin for fruits and juices, etc.
  • Artificial antioxidant in oil such as TBHQ, BHT, BHQ, and benzoic acid
  • Artificial color in flour and fruit powders, such as corn rice flour and colored fruit powder. Testing on FDC yellow 5, FDC red 40, and other Azo colors using FDA color testing method
  • Prohibited products present in food raw material including melamine, dioxane, phthalates, and nitrosamine
  • Diethylene glycol in glycerol or glyceride
  • FCC methods state that raw vitamin materials are required to check for purity
  • For changing a new vendor or supplier, some raw materials in FCC monographs required testing for trace contamination of lead, arsenic, mercury, and cadmium; this is to assure there are no poisonous or toxic effects, and therefore safe for human consumption
  • Moisture by LOSS ON DRYING and Karl Fisher methods may be necessary, since high moisture content increases the possibility for bacterial and mold propagation
  • Testing for other impurities in raw material, for example food alcohol, should not have residual toxic contamination of methanol, acetone and Isopropyl alcohol
  • Sugar and sugar alcohol must check for purity such as glucose, dextrose, sorbitol manitol and maltitol
  • Dried food sources such as fish or anchovies should check for histamine or other amines, since the presence of histamines are a sign of spoiled fished protein
  • For raw materials not listed in FCC, check the USDA and FDA food safety suggestions

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