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Spectroscopy Can Head Off Food Safety Crises

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Spectroscopy is a safe, nondestructive analytical method that can improve the quality control and assurance at production facilities by providing real-time, accurate measurement of the products at various steps to prevent larger quality issues.

STACEY CARRIER AND JUDE SCHNECK, TEC5USA INC.

Consumers expect that the food they purchase has been checked for potential health hazards. In today’s hyper-connected world, it’s becoming more important for a company to ensure the products it sends to market are safe, avoiding alarm and illness, both of which could cause irreparable harm to the company’s reputation. The food and agriculture industries face many challenges in meeting both FDA regulations and customer expectations. The Food Safety Modernization Act, passed in late 2010, introduced new quality standards to the U.S. food supply with the intent of...Read full article

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    Published: November 2015
    Glossary
    chromatography
    The chemical method of separating compounds dissolved in one phase (usually mobile) through its equilibration with a second phase (usually stationary). The mechanism of separation may involve partition, adsorption, permeation or exclusion, or ion exchange.
    atomic absorption spectroscopy
    The analysis of the atomic structure of a sample by means of a source radiation that is absorbed and emitted by the sample with lines corresponding to the number and arrangement of atoms. Generally a hollow cathode source is used to transmit energy by the sample placed in a flame.
    FeaturesBiophotonicsindustrialAmericasspectroscopyfood analysisfood quality controlfood contaminationFood safetychromatographyatomic absorption spectroscopycracking/flotationacid hydrolysisX-ray inspectionELISAinsect fragement testNIR spectroscopyoptical spectroscopyfood industryagriculture industrytec5USANew YorkStacey CarrierJude Schneck

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