The global food market is constantly changing, from milder and more sustainable processing technologies to clean label products and plant-based ingredients and dairy alternatives. These trends create new challenges for producing safe, high-quality and taste ingredients and finished food. NIZO’s multidisciplinary capabilities can help you protect your products and brands. We ensure we have the most up-to-date knowledge about microbiological hygiene, as well as residues and chemical contaminants that may be found in milk, dairy products and dairy alternatives.
Listeria monocytogenes in cheese; a model to determine the concentrations of undissociated lactic acid in cheese and to predict complete growth inhibition.
Identify fungi and any resulting toxins in food to determine the source and food safety or spoilage risks
Certain fungi produce mycotoxins that can cause either food spoilage or serious health risks. Some, for example, are powerful carcinogens.
These toxins can remain in your food product, even after the fungus itself has been inactivated. When you have a suspected fungal contamination, you need full information around the fungus and the toxins. Are they dangerous? Do they exceed industry limits? And how did they enter your production chain: were they already present in the raw materials and ingredients (such as wheat), or did they grow on your product post-production?
Using fungal toxin analysis, NIZO gives you very specific insight into the original fungal contamination, and the mycotoxin that remains behind – even when the fungus itself is no longer present.
Our knowledge-based assessment takes you beyond the questions of “is this toxin a health hazard?” and “are the levels within industry guidelines?” By identifying the fungus, for example, we can provide more insight into its source, enabling you to troubleshoot your production chain, improve track and trace for raw materials and ingredients and take preventative action for the future.