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Toxin Analysis in Foods Mycotoxins are toxic metabolites produced by moulds such as Aspergillus, Penicillium, and Fusarium, which develop under warm and humid conditions. They are among the most significant chemical hazards threatening human and animal health. These toxins are particularly formed under unsuitable pre-harvest and post-harvest conditions, as well as during transportation or storage. For the detection of these toxins, the following analyses are performed in our laboratory using nationally and internationally recognised analytical methods, in accordance with the TS EN ISO/IEC 17025 standard:
Aflatoxin B1 and Total Aflatoxin Analyses are performed for cereals and cereal products, tree nuts, oilseeds and their processed products, dried fruits and their processed products, spices, and other relevant product groups.
Aflatoxin M1 Analysis is performed for milk and dairy products, infant milk, follow-on milk, infant formula, and follow-on formula.
Ochratoxin A Analysis is performed for cereals and cereal products, coffee and coffee products, alcoholic and non-alcoholic beverages, cocoa and cocoa products, dried fruits and their products, wine, beer, spices, and other relevant product groups.
Fumonisin Analysis is performed for maize and maize-based products.
Zearalenone and Deoxynivalenol Analyses are performed for cereals, cereal products, and other relevant product groups.
Patulin Analysis is performed for alcoholic and non-alcoholic beverages.
Histamine Analysis is performed quantitatively for fishery products.
Our principal toxin analyses include:
