Contaminants are substances not intentionally added to food, the presence of which may derive from the environment, from cultivation and / or from the production process. The presence of the contaminant can negatively affect the quality of the food

and also in some cases imply a health risk. The existing regulatory framework ensures that foods on the market are safe and do not contain contaminants at levels that pose a health risk. Most of the analyzes in this field are related to the analysis of heavy or toxic metal residues such as aflatoxins, ochratoxin, zearalenone, fumonisins and deoxynivalenol.

The main analyzes include the search for:

HEAVY / TOXIC METALS

• ALUMINUM

• ARSENIC

• CADMIUM

• LEAD

• MERCURY

• ANTIMONY

• BARIO

• COPPER

• CHROME

• IRON

• NICKEL

• SELENIO

• ZINC

MYCOTOXINS

• AFLATOSSINE

• DEOSSINIVALENOLO (DON)

• OCRATOSSINE

• PATULINA

• ZEARALENONE

• FUMONISINE

• TOXIN T-2, HT-2