Category: Events

Category: Events

Webinar on A novel LC/MS/MS method with dual ESI and APCI ion source for analysis of 105 pesticides and 5 mycotoxins in Hemp
Image May 10, 2022 Events,Featured,NEWS & UPDATES,Slider,Webinars AOAC India

A Novel LC/MS/MS method with dual ESI and APCI source was developed for analysis of 105 pesticides and 5 mycotoxins regulated by different USA states and Canada in hemp.  We would demonstrate how we measured non-polar pesticides (normally analyzed by GC/MS/MS) such as  quintozene, chlordane, etridiazole, fenvalerate, iprodione, chlorfenapyr, methyl parathion, endosulfan and others using

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Food Authenticity and Safety – Virtual Conference Video
Image November 11, 2020 Events,NEWS & UPDATES AOAC India

Click here to watch Conference Video This conference will have presentations from various National and International experts/ regulators/Industry leaders. The purpose of authenticity testing is to assure the true state of food. According to the International Food Authenticity Assurance Organization (FAAO), “food authenticity is the process of irrefutably proving that a food or food ingredient is in its original,

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Determination Of Eight Bound Nitrofuran Residues, Using A Rapid Microwave-Assisted Sample Preparation Approach With UHPLC-MS/MS Detection – Webinar Video
Image August 24, 2020 Events,Featured,NEWS & UPDATES,Uncategorized,Webinars AOAC India

Speaker : Dr. Martin Danaher Nitrofurans are a class of antibacterial agents that are banned from use in food producing animals on several continents, due to their undesirable toxicological properties. Methodology for analysing these banned compounds is standard in most countries, with analysis primarily focusing on four main compounds, detected as their marker residues, AOZ,

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Rapid On-site Solutions for Mycotoxin Testing in Foods – Webinar Video
Image June 29, 2020 Events,Featured,NEWS & UPDATES,Slider AOAC India

  Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). They can enter our food chain either directly from food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Consumption of mycotoxin-contaminated food or feed can cause acute or chronic toxicity in human and animals. Thus

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Good Quality Practices w..r.t ISO 17025 for the Food Testing Labs – Webinar Video
Image June 29, 2020 Events,Featured,NEWS & UPDATES,Webinars AOAC India

  The food industry depends a lot on the results of testing generated by the food lab for ensuring the quality and safety of the product with respect to the Regulatory and its own requirements. Moreover, the Nutritional Parameters are put on the label, for the general consumer to understand the contents. Any error in

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Environmental monitoring -an important Food Safety Strategy – Webinar Video
Image June 19, 2020 Events,Featured,Gallery,Webinars AOAC India

Globally, we are facing a truly unprecedented situation. COVID-19 has already changed the way we interact and produce food. The potential for food borne transmission is a worry with every new emerging infection.  In case of COVID-19, the main risk involved in human to human transmission during food handling is from close contact with infected

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Regulatory analysis of Mycotoxins in Food (Nuts & cereals) – Webinar Video
Image June 11, 2020 Events,Featured,NEWS & UPDATES,Webinars AOAC India

  Mycotoxins are metabolites of fungi having potential carcinogenic, mutagenic and other toxic effects in human and animals. Mycotoxin contamination frequently causes trade issues. Regulations have been established in many countries to protect the consumer from the harmful effects of mycotoxins. So, their detection at trace level or below regulatory limit is important. To comply

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Webinar on Foreign Material in Food & Beverage (Investigation & Testing)
Image May 27, 2020 Events,Featured,NEWS & UPDATES,Slider,Webinars AOAC India

The Hazard Analysis and Critical Control Points (HACCP) system classifies risks to consumers into three categories—biological, chemical, and physical—and it emphasizes preventing, reducing, or eliminating high-risk biological hazards. Food safety professionals, as a result of years of education, experience, and audits to the HACCP system, often relegate physical hazards to lower risk status, primarily controlled

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