Spotlights

Spotlight Nr. 4

Sampling and sending of samples

Lukas Hess

Bachelor of Science ZFH Lebensmitteltechnologie

Abteilungsleiter Beratung, Prüfleiter Mikrobiologie

+41 44 283 29 66
+41 79 474 59 41

l.hess [at] laborveritas [dot] ch

Beat Koller

Bachelor of Science Biotechnologie

Prüfleiter Mikrobiologie

+41 44 283 29 93

b.koller [at] laborveritas [dot] ch

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

Listeria monocytogenes

Matthias Habann

Diplom-Biologe, Dr. sc. ETH Zürich

Leiter Mikrobiologie

+41 44 283 29 33
+41 79 859 94 64
m.habann [at] laborveritas [dot] ch

Anahita Yazdanfar

M.Sc. UZH Biologie

Prüfleiterin Mikrobiologie

+41 44 283 29 68
+41 79 697 10 24

mailto:a.yazdanfar [at] laborveritas [dot] ch

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

Mould

Matthias Habann

Diplom-Biologe, Dr. sc. ETH Zürich

Leiter Mikrobiologie

+41 44 283 29 33
+41 79 859 94 64
m.habann [at] laborveritas [dot] ch

Anahita Yazdanfar

M.Sc. UZH Biologie

Prüfleiterin Mikrobiologie

+41 44 283 29 68
+41 79 697 10 24

mailto:a.yazdanfar [at] laborveritas [dot] ch

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. 2A

Protection concept for gastronomy

Lukas Hess

Bachelor of Science ZFH Lebensmitteltechnologie

Abteilungsleiter Beratung, Prüfleiter Mikrobiologie

+41 44 283 29 66
+41 79 474 59 41

l.hess [at] laborveritas [dot] ch

Prisco Mark

Dipl. Lm.-Ing. HTL

Prüfleiter Mikrobiologie

+41 44 283 29 32
+41 79 296 67 17

p.mark [at] laborveritas [dot] ch

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

Spotlight Nr. 10

3-MCPD and glycidyl fatty acid esters

Peter Kleinert

dipl. Umwelt-Natw. ETH

Leiter Chemie

+41 44 283 29 99
+41 79 263 03 82

p.kleinert [at] laborveritas [dot] ch

Pascal Leupin

nat. Labortechniker mit eidg. Diplom

Prüfleiter Chemie

+41 44 283 29 96

p.leupin [at] laborveritas [dot] ch

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

Chlorothalonil

Oleg Altergott

M.Sc. Water Science

Prüfleiter Chemie

+41 44 283 29 36

o.altergott [at] laborveritas [dot] ch

Peter Kleinert

dipl. Umwelt-Natw. ETH

Leiter Chemie

+41 44 283 29 99
+41 79 263 03 82

p.kleinert [at] laborveritas [dot] ch

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

Hygiene guidelines for gastronomy

Lukas Hess

Bachelor of Science ZFH Lebensmitteltechnologie

Abteilungsleiter Beratung, Prüfleiter Mikrobiologie

+41 44 283 29 66
+41 79 474 59 41

l.hess [at] laborveritas [dot] ch

Micha Humm

Bachelor of Science ZFH Lebensmitteltechnologie

Prüfleiter Getränke und Mikrobiologie

+41 44 283 29 48
+41 79 129 70 36

m.humm [at] laborveritas [dot] ch

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

Decision rule

Dieter Meierhans

lic. phil. nat. Chemiker

Qualitätsbeauftragter,
stv. Geschäftsleiter

+41 44 283 29 34
+41 79 810 92 08

d.meierhans [at] laborveritas [dot] ch

Peter Kleinert

dipl. Umwelt-Natw. ETH

Leiter Chemie

+41 44 283 29 99
+41 79 263 03 82

p.kleinert [at] laborveritas [dot] ch

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

Hygiene in the catering trade

Lukas Hess

Bachelor of Science ZFH Lebensmitteltechnologie

Abteilungsleiter Beratung, Prüfleiter Mikrobiologie

+41 44 283 29 66
+41 79 474 59 41

l.hess [at] laborveritas [dot] ch

Prisco Mark

Dipl. Lm.-Ing. HTL

Prüfleiter Mikrobiologie

+41 44 283 29 32
+41 79 296 67 17

p.mark [at] laborveritas [dot] ch

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

Mycotoxins

Peter Kleinert

dipl. Umwelt-Natw. ETH

Leiter Chemie

+41 44 283 29 99
+41 79 263 03 82

p.kleinert [at] laborveritas [dot] ch

Manuel Mazenauer

M. Sc. Life Science (Chemie)

Prüfleiter Chemie

+41 44 283 29 97

m.mazenauer [at] laborveritas [dot] ch 

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

Bacillus cereus

Matthias Habann

Diplom-Biologe, Dr. sc. ETH Zürich

Leiter Mikrobiologie

+41 44 283 29 33
+41 79 859 94 64
m.habann [at] laborveritas [dot] ch

Anahita Yazdanfar

M.Sc. UZH Biologie

Prüfleiterin Mikrobiologie

+41 44 283 29 68
+41 79 697 10 24

mailto:a.yazdanfar [at] laborveritas [dot] ch

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

Hygiene control

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

Occupational Health & Safety (ASGS)

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

Nitrosamines

Markus Lüönd

dipl. Chem. HTL

Prüfleiter Chemie, Technischer Leiter, fachtechnisch verantwortliche Person

+41 44 283 29 37
+41 79 660 34 86

m.luond [at] laborveritas [dot] ch

Manuel Mazenauer

M. Sc. Life Science (Chemie)

Prüfleiter Chemie

+41 44 283 29 97

m.mazenauer [at] laborveritas [dot] ch 

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

Acrylamide in foods

Peter Kleinert

dipl. Umwelt-Natw. ETH

Leiter Chemie

+41 44 283 29 99
+41 79 263 03 82

p.kleinert [at] laborveritas [dot] ch

Markus Lüönd

dipl. Chem. HTL

Prüfleiter Chemie, Technischer Leiter, fachtechnisch verantwortliche Person

+41 44 283 29 37
+41 79 660 34 86

m.luond [at] laborveritas [dot] ch

Manuel Mazenauer

M. Sc. Life Science (Chemie)

Prüfleiter Chemie

+41 44 283 29 97

m.mazenauer [at] laborveritas [dot] ch 

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

Pyrrolizidinalkaloide

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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