Contaminants

The growing need for food sanitary control now aims more intensively at the control of chemical contaminants.

MAPA – Ministry of Agriculture Livestock and Supply, has been developing specific programs for the contaminants control in fish, meat, vegetable and its derivatives and byproducts, analyzing residues of pesticides, mycotoxins, histamine and others.

Mycotoxins

 

Mycotoxins are chemical contaminants produced by specific fungi under certain temperature and humidity conditions, which develop depending on geographical conditions, production methods and storage.

The mycotoxins development is favored in some food, such as: peanut, corn, nuts, coffee and milk.

Mycotoxins are particularly significant at the sanitary control of food, since they are not destroyed by any manufacturing process, except at oils refining.

CERELAB performs aflatoxins assays (B1 + B2 + G1 + G2).

Histamine

 

The histamine control at the fresh fish exportation is today a requirement of the international market with limits established by the FDA, European Community and Mercosul.

The hazard of the histamine present in fish is that it can provide toxicity to the product, even before it is considered spoilt or organoleptically unacceptable.

Histaminic intoxication is especially difficult to control as it resists heat treatment and may be present even if the product is commercially sterile.

CERELAB is authorized to perform histamine tests on fish for export to the European Community.