Spotlight Nr. 4
Lukas Hess
Bachelor of Science ZFH Lebensmitteltechnologie
Abteilungsleiter Beratung, Prüfleiter Mikrobiologie
+41 44 283 29 66
+41 79 474 59 41
l.hess@laborveritas.ch
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Beat Koller
Bachelor of Science Biotechnologie
Prüfleiter Mikrobiologie
+41 44 283 29 93
+41 79 697 10 24
b.koller@laborveritas.ch
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Almost every catering business relies on analytical data to check the effectiveness of the hygiene measures and compliance with food law requirements. You are interested in such data as a responsible entrepreneur, but at the same time they are required by food law …
Contact person: Lukas Hess, Beat Koller
Spotlight Nr. 19
Matthias Habann
Diplom-Biologe, Dr. sc. ETH Zürich
Leiter Mikrobiologie
+41 44 283 29 33
+41 79 859 94 64
m.habann@laborveritas.ch
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Anahita Yazdanfar
M.Sc. UZH Biologie
Prüfleiterin Mikrobiologie
+41 44 283 29 68
+41 79 697 10 24
mailto:a.yazdanfar@laborveritas.ch
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Listeria are relatively undemanding environmental bacteria that are widespread, e.g. B. in water and sewage, soil, silage, food or in animals. They have properties that make them ideally suited to the conditions in certain foods …
Contact person: Matthias Habann, Anahita Yazdanfar
Spotlight Nr. 30
Matthias Habann
Diplom-Biologe, Dr. sc. ETH Zürich
Leiter Mikrobiologie
+41 44 283 29 33
+41 79 859 94 64
m.habann@laborveritas.ch
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Anahita Yazdanfar
M.Sc. UZH Biologie
Prüfleiterin Mikrobiologie
+41 44 283 29 68
+41 79 697 10 24
mailto:a.yazdanfar@laborveritas.ch
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Molds are common. They occur mainly in the air, on dust, in the ground, in fresh water and on plants and are mainly spread through the air by means of spores …
Contact person: Matthias Habann, Anahita Yazdanfar
Spotlight Nr. 10
Peter Kleinert
dipl. Umwelt-Natw. ETH
Leiter Chemie
+41 44 283 29 99
+41 79 263 03 82
p.kleinert@laborveritas.ch
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Pascal Leupin
nat. Labortechniker mit eidg. Diplom
Prüfleiter Chemie
+41 44 283 29 96
p.leupin@laborveritas.ch
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3-monochloropropanediol (3-MCPD), 2-monochloropropanediol (2-MCPD) and their fatty acid esters and glycidyl fatty acid esters are process-related contaminants and can arise when heating fatty foods in the presence of salt. Free 3-MCPD …
Contact person: Peter Kleinert, Pascal Leupin
Spotlight Nr. 34
Oleg Altergott
M.Sc. Water Science
Prüfleiter Chemie
+41 44 283 29 36
o.altergott@laborveritas.ch
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Peter Kleinert
dipl. Umwelt-Natw. ETH
Leiter Chemie
+41 44 283 29 99
+41 79 263 03 82
p.kleinert@laborveritas.ch
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In addition to the actual active ingredients of pesticides, their relevant metabolites must also meet the requirements for the quality of drinking water, i.e. comply with the maximum levels for pesticides. Which relevant metabolites are classified as relevant can be found in the relevant federal publication …
Contact person: Oleg Altergott, Peter Kleinert
Spotlight Nr. 20
Lukas Hess
Bachelor of Science ZFH Lebensmitteltechnologie
Abteilungsleiter Beratung, Prüfleiter Mikrobiologie
+41 44 283 29 66
+41 79 474 59 41
l.hess@laborveritas.ch
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Micha Humm
Bachelor of Science ZFH Lebensmitteltechnologie
Prüfleiter Getränke und Mikrobiologie
+41 44 283 29 48
+41 79 129 70 36
m.humm@laborveritas.ch
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Today, every food business, including catering businesses, has to appoint a person responsible for product safety. This person has to ensure that the food law requirements in the company are complied with and that in particular a functioning self-regulation has been introduced …
Contact person: Lukas Hess, Micha Humm
Spotlight Nr. 36
Dieter Meierhans
lic. phil. nat. Chemiker
Qualitätsbeauftragter,
stv. Geschäftsleiter
+41 44 283 29 34
+41 79 810 92 08
d.meierhans@laborveritas.ch
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Peter Kleinert
dipl. Umwelt-Natw. ETH
Leiter Chemie
+41 44 283 29 99
+41 79 263 03 82
p.kleinert@laborveritas.ch
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Analytical measurement results are always associated with a measurement uncertainty, since no measurement result exactly matches the true value. This fact can be of great importance when checking for compliance with specifications or standard and limit values …
Contact person: Dieter Meierhans, Peter Kleinert
Spotlight Nr. 2
Lukas Hess
Bachelor of Science ZFH Lebensmitteltechnologie
Abteilungsleiter Beratung, Prüfleiter Mikrobiologie
+41 44 283 29 66
+41 79 474 59 41
l.hess@laborveritas.ch
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Prisco Mark
Dipl. Lm.-Ing. HTL
Prüfleiter Mikrobiologie
+41 44 283 29 32
+41 79 296 67 17
p.mark@laborveritas.ch
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As a restaurateur or restaurateur, you are obliged to ensure food safety. It is not only a moral obligation to the guest, but also a requirement of the Food Act …
Contact person: Lukas Hess, Prisco Mark
Spotlight Nr. 35
Peter Kleinert
dipl. Umwelt-Natw. ETH
Leiter Chemie
+41 44 283 29 99
+41 79 263 03 82
p.kleinert@laborveritas.ch
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Manuel Mazenauer
M. Sc. Life Science (Chemie)
Prüfleiter Chemie
+41 44 283 29 97
m.mazenauer@laborveritas.ch
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Mycotoxins are toxic metabolites formed by molds, which usually have an acute or chronically toxic effect even in low concentrations. They can damage the liver and kidney, affect the immune system …
Contact person: Peter Kleinert, Manuel Mazenauer
Spotlight Nr. 33
Matthias Habann
Diplom-Biologe, Dr. sc. ETH Zürich
Leiter Mikrobiologie
+41 44 283 29 33
+41 79 859 94 64
m.habann@laborveritas.ch
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Anahita Yazdanfar
M.Sc. UZH Biologie
Prüfleiterin Mikrobiologie
+41 44 283 29 68
+41 79 697 10 24
mailto:a.yazdanfar@laborveritas.ch
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Bacillus cereus is a spore-forming agent and occurs naturally in the soil. Through soil and dust, Bacillus cereus reaches vegetable (spices, herbs, rice, pasta and other cereal products) and animal (meat, eggs, milk products) foods. Thanks to the ability …
Contact person: Matthias Habann, Anahita Yazdanfar
Spotlight Nr. 11
The food law requirements as well as the needs of retailers and consumers are becoming increasingly complex for the manufacturers of food and consumer goods. There are also aspects such as the development of new products …
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Spotlight Nr. 16
At the end of the 1990s, parts of the beverage industry commissioned Labor Veritas AG to set up an operational group solution with the help of external specialists to implement the «EKAS Guideline No. 6508 on the involvement of occupational physicians and other occupational safety specialists …
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Spotlight Nr. 5
Markus Lüönd
dipl. Chem. HTL
Prüfleiter Chemie, Technischer Leiter, fachtechnisch verantwortliche Person
+41 44 283 29 37
+41 79 660 34 86
m.luond@laborveritas.ch
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Manuel Mazenauer
M. Sc. Life Science (Chemie)
Prüfleiter Chemie
+41 44 283 29 97
m.mazenauer@laborveritas.ch
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The starting products in the formation of N-nitrosamines are nitrosating substances such as nitrite and nitrosatable amines, which occur in many areas in the human environment. Nitrosamines can be found in foods, tobacco, cosmetics and consumer goods made of latex, among others.
Contact person: Markus Lüönd, Manuel Mazenauer
Spotlight Nr. 21
Peter Kleinert
dipl. Umwelt-Natw. ETH
Leiter Chemie
+41 44 283 29 99
+41 79 263 03 82
p.kleinert@laborveritas.ch
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Markus Lüönd
dipl. Chem. HTL
Prüfleiter Chemie, Technischer Leiter, fachtechnisch verantwortliche Person
+41 44 283 29 37
+41 79 660 34 86
m.luond@laborveritas.ch
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Manuel Mazenauer
M. Sc. Life Science (Chemie)
Prüfleiter Chemie
+41 44 283 29 97
m.mazenauer@laborveritas.ch
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Acrylamide was first detected in food in 2002. Acrylamide is formed during baking, roasting, grilling, deep-frying and roasting as a by-product of the browning reaction (Maillard reaction) in carbohydrate-rich foods such as French fries, chips, crunch muesli or crispbread …
Contact person: Peter Kleinert, Markus Lüönd, Manuel Mazenauer
Spotlight Nr. 31
Pyrrolizidine alkaloids (PA) are secondary plant ingredients, of which more than 660 different compounds have been detected in more than 350 plant species worldwide. It is believed that plants produce these natural toxins …
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Spotlight Nr. 2A
Lukas Hess
Bachelor of Science ZFH Lebensmitteltechnologie
Abteilungsleiter Beratung, Prüfleiter Mikrobiologie
+41 44 283 29 66
+41 79 474 59 41
l.hess@laborveritas.ch
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Prisco Mark
Dipl. Lm.-Ing. HTL
Prüfleiter Mikrobiologie
+41 44 283 29 32
+41 79 296 67 17
p.mark@laborveritas.ch
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As of May 11th, catering establishments may again host guests under strict hygiene requirements and distance rules. The prerequisite for this is the existence of a protection concept. It is crucial that the additional requirements and hygiene measures are based on the existing, established processes. Food can be produced in compliance with good manufacturing practice (GHP) …
Contact person: Lukas Hess, Prisco Mark