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

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

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

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

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

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

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

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

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

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

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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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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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

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

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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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