Risk material (CNS)
- For the control of slaughter hygiene, we offer the detection of risk material (CNS). The quantitative determination is performed by enzyme immunoassay of processed meat and sausage products as well as raw meat and contaminated surfaces.
Microbial transglutaminase (MTG)
- For industrial use, microbial transglutaminase is obtained from Streptomyces mobaraensis. By cross-linking proteins, transglutaminase enables, for example, meat pieces to be joined together. Industrial uses of MTG therefore include sausages and "restructured" meat (molded meat), as well as fish and dairy products.
- Mycotoxins are formed when food is affected by mold. According to Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs, foodstuffs may not be placed on the market.
- to check the levels of mycotoxins we offer the quantitative determination of mycotoxins such as deoxynivalenol (DON), ochratoxin A, fumonisin or zearalenone by enzyme immunoassays.
- Aflatoxins s. chem. assays.
- Staphylococci produce enterotoxins (SET) that cause food intoxications. Common detection of enterotoxins A, B, C, D, and E in liquid and solid food samples is detected by enzyme immunoassay.