AOAC India
The organization is committed to being a proactive, worldwide provider and facilitator in the development
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Webinar on Determination Of Eight Bound Nitrofuran Residues, Using A Rapid Microwave-Assisted Sample Preparation Approach With UHPLC-MS/MS Detection
Date : September 24th, 2020 Timings : 3:00 to 4:00 PM 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 bannedcompounds is standard in most countries, with analysis primarily focusing
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Live Panel Discussion: Pathogen Detection in Food Safety
Register Now !! Date: July 29th, 2020 Time: 7:30 PM IST Food Safety is a responsibility for all. Working together to overcome the challenges. Have you ever wanted to see in the future? Understand the challenges before they happen? Well, look no further. PerkinElmer, Inc. presents an in-depth discussion surrounding the challenges in today’s laboratory/manufacturers
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Food Authenticity and Food Safety
India Section of AOAC INTERNATIONAL is pleased to announce 1 Day International Virtual Conference titled- Food Authenticity and Food Safety Date: Last Week Of October 2020 Venue: World wide web The event will allow live interaction of participants and will be live streamed on YouTube Join Leaders from the Industry, Academia, Regulatory Bodies
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Webinar on Rapid On-site Solutions for Mycotoxin Testing in Foods
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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Webinar on Good Quality Practices w..r.t ISO 17025 for the Food Testing Labs
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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Webinar on Environmental monitoring -an important Food Safety Strategy
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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Webinar on Regulatory analysis of Mycotoxins in Food (Nuts & cereals)
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
DetailsWebinar on Analysis of Pharmaceuticals and Personal Care Products in Water
Pharmaceuticals and personal care products (PPCPs) are gathering increased attention as their presence in wastewater effluents, surface as well as drinking water is elucidated. Because pharmaceuticals and many personal care products are intended to illicit a biological response by design, their presence in aquatic environment even in very low concentration is a matter of
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Webinar on Measurement Uncertainty in Food Microbiological Testing
Microbiological testing is carried out for food and feed samples, to determine the quality and safety of the product. In microbiological analysis the result is obtained by counting individual live organisms which are rarely distributed randomly in a food matrix. It is due to these reasons that, there is an uncontrollable ‘variation without a
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Webinar on Foreign Material in Food & Beverage (Investigation & Testing)
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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