Detection of Salmonella, chloride content and mycotoxins in the food industry

Salmonella spp. is still one of the most common causes of food poisoning worldwide. The new ISO 6579-1 describes the procedure steps for Salmonella detection. Chloride content in meat and meat products is determined using the method according to ISO 1841-1:1996.

Mycotoxins commonly enter the food chain through contaminated food and feed crops, mainly cereals. Merck has developed analytical methods for the separation of Mycotoxins from various sample types, e.g. cereals.

Application Notes

Salmonella detection in the food chain

Chloride content in meat and meat products by titration

Mycotoxins in cereal, shell fruit – separation of aflatoxin