Allergens and Toxins
Our expertise enables us to provide our clients with a wide range of food allergens and toxins analyses. In order to ensure the high quality products that consumers expect, we use innovative technologies that provide sensitive, recognized, validated and fast methods.
In Canada, 1.2 million people suffer from life-threatening allergies, which is approximately 6% of the child population and 4% of the adult population. Nearly 1% of the population suffers from celiac disease, for which the consumption of foods containing gluten can lead to long term complications.
In Canada, it is mandatory to declare allergens in food. The Canadian regulation, effective August 4, 2012, requires additional labelling of food allergens, gluten sources and sulphites.
Failure to declare these allergenic ingredients or their derivatives in a list of ingredients can have serious consequences of the health of the population at risk.
In order to avoid any negative impact on the health of the consumers, our laboratory proposes the detection of the following allergens:
- Others upon request
The technologies we use, such as ELISA (enzyme-linked immunosorbent assay), can also test for and detect pork, beef and poultry.
To help you offer your consumers healthy and balanced foods, we also offer toxin detection upon request.
Although not harmful to the organisms that produce them, natural toxins are toxic when ingested by humans. Naturally produced by living organisms (bacteria, poisonous mushrooms, venomous snakes or insects) they can have a pathogenic effect.
Moulds, under favourable conditions, temperature and humidity, can develop and can be the cause of the presence of toxins; aflatoxin as an example, is produced by different moulds, such as aspergillus lavus and aspergillus parasiticus.
We can detect components such as aflatoxin and staphylococcus aureus enterotoxin, considered to be natural toxins, which can cause health problems.