ON DEMAND WEBINAR: Putting a Bullseye on Pesticide Targets: Targeted Screening of 200+ Pesticides in Food & Drink with the Latest Triple Quadrupole Technology

The presence of pesticide residues in agricultural products has always been a major concern for the everyday consumer. Thankfully, regulations put in place by governing bodies have restricted the amount of pesticides allowed on these products. However, due to the ever-evolving nature of pest-control technologies, chemical pesticide targets and their maximum residue limits (MRL) are constantly changing. Frequent changes to the regulatory landscape make pesticide analysis a moving target; difficult for many routine analytical labs to keep pace. To aid with this challenge, this talk discusses a “multiresidue screening” approach, allowing users to screen and quantitate a variety of different pesticide classes within a single method. This method provides users with sufficient margin to confidently detect 200+ trace-level pesticide targets at and beyond regulatory guidelines. Through this, we demonstrate the technological advancements in triple quadrupole LC/MS, allowing users to keep pace with this ever-changing regulatory landscape.

Who should attend:

  • Lab managers in service labs providing routine analysis for food and environmental safety;
  • LC/MS users doing routine analysis for food and environmental safety; and
  • LC/MS users interested in combining class-specific LC/MS methods into a single multi-residue method.

What you will learn:

  • Designing, executing, and validating a multiresidue pesticide screening method;
  • LC/MS instrument capability required to carry out this kind of analysis; and
  • Considerations for increasing instrument uptime.

The session is followed by a Q&A.

Sponsored by Agilent.

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ON DEMAND WEBINAR: COVID-19 & the Food Industry: Key Principles of GMPs, Sanitation, and the COVID-19 “Equation”

The COVID-19 pandemic has impacted consumers and businesses around the world. The food industry is playing a critical role in continuing to provide a safe food supply to consumers while mitigating risk of the novel coronavirus, SARS-CoV-2. While key attention has been placed on mitigation strategies emphasizing hand washing, personal hygiene, and safe distancing, the food industry is focusing on reinforcing GMPs, enhanced sanitation, and compliance with food safety regulations to meet the challenge of controlling the threat of the virus.

In this free webinar, Food Quality & Safety will educate industry leaders on the critical role of GMPs and sanitation, and share perspectives on key principles of addressing the COVID-19 threat.

Attendees will learn about:

  • COVID-19 and SARS-CoV-2: What we know, and what we don’t know.
  • GMPs, sanitation and sanitation preventive control.
  • The viral control equation.
  • The key principles of controlling the novel coronavirus.

Purnendu C. Vasavada, PhD, professor emeritus of food science at the University of Wisconsin-River Falls and industry co-editor of Food Quality & Safety magazine, will discuss the burden of foodborne disease and emerging foodborne pathogens of concern. He will also discuss strategies for controlling COVID-19 in food processing facilities and ways to minimize the risk of person-to-person virus transmission through GMPs, PrPs, and other policies.

Joe Stout, founder of Commercial Food Sanitation, will discuss COVID-19 from a sanitation GMP perspective and detail a six-principle “equation” for maintaining a safe workplace that includes rules for prevention, hygienic design solutions, SSOPs, and disinfectants.

The webinar is followed by a Q&A.

This webinar is sponsored by 3M.

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ON-DEMAND WEBINAR: COVID-19 and the Food Industry: What Industry Professionals Need to Know

The COVID-19 pandemic has impacted consumers and businesses around the world, and the global food and beverage industry is playing a critical role in mitigating risk and safeguarding consumers from the novel coronavirus.

In this free webinar, Food Quality & Safety will educate industry leaders on the virus epidemiology, transmission, and the precautions and preventive measures food industry professionals must take regarding this virus with respect to the food supply.

The audience will come away with a better understanding of how the virus impacts the food sector and how to better manage this quickly evolving situation. They will also learn about the difficulties in testing for viruses, including hepatitis A and norovirus.

  • Martin D’Agostino, virology section manager at Campden BRI in the UK, will discuss virus surface survival, proper cleaning techniques for plants, and safety measures food retailers are putting into practice.
  • Dr. Craig Hedberg, a professor at the University of Minnesota School of Public Health, will discuss the epidemiology and airborne transmission of the virus and give advice to the food industry on how to mitigate risk.
  • Dr. Lee-Ann Jaykus, professor of food science at North Carolina State University, will discuss norovirus, hepatitis A, and coronavirus, review recent recalls and outbreaks, and address the difficulties in testing for viruses.

The webinar is moderated by Dr. Purnendu Vasavada, professor emeritus of food science at the University of Wisconsin-River Falls and a co-industry editor of Food Quality & Safety, and is followed by a Q&A.

Sponsored by Intertek Alchemy.

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ON DEMAND WEBINAR: The Why, the What, and the Where of Food Allergen Reference Materials

With the increase of individuals suffering from food allergies all across the world and the need to provide better and safer food, the food industry is moving more and more toward risk assessment approaches and starting to implement threshold levels for allergen content in food products. There is a need to make food allergen labeling more comprehensive and move away from precautionary labeling. This requires reliable and reproducible analytical tools but due to the nature of the analytes and their susceptibility to various processing effects, reliability, and comparability of results can be a challenge. Here is where reference materials come into play. Reference materials are key to assure the quality, reliability, and comparability of analytical results obtained with different analytical methods.

During this webinar, you’ll learn more about:

  • Why there is a need for reference materials;
  • What is the best approach to producing reference materials;
  • How reference materials are validated; and
  • Where can reference materials be applied.

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ON-DEMAND WEBINAR: Increase Productivity in Your Lab Operation

Food testing laboratories continue to experience increased productivity demands while resources shrink. Method development of new, wide scope assays or adding extra scope to existing methods can pose an unnecessary challenge – a more efficient way to implement these analyses is needed and easier review of increasingly large data sets is also required. This presentation will showcase a series of solutions available to help laboratories quickly and efficiently implement new analyses. Free Registration is now open by clicking here.

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ON-DEMAND WEBINAR: Is Your Supply Chain Safe?

Supply chain risk management is an essential part of customer and brand protection. It’s also a key requirement of FSMA. In this free webinar we’ll show you which specific hazards currently pose the greatest threat to a wide range of food ingredients. Participants will how to identify food fraud vulnerabilities in less than a minute and much more. Registration is now available for free by clicking here

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ON-DEMAND: Pesticide Analysis in Cannabis

In the United States and Canada where medicinal or recreational cannabis has been legalized, quality and safety testing is a regulatory requirement. Of all the mandated safety and compliance tests, residual pesticide analysis is particularly challenging due to the highly complex cannabis matrix. Register for free to learn how to optimize your pesticide analysis in cannabis through a comprehensive approach.

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ON-DEMAND: Challenges in Vitamin Analysis of Food Matrices

Register for a free webinar discussing vitamin analysis of food matrices. With the development of nutrition research, advances in food processing technologies, and recent changes in regulation from FDA, traditional analyses of vitamins become inadequate in both quality and efficiency. Optimized or revolutionized methods are in need. This webinar introduces the current challenges in vitamin analysis and provides the strategies for improving methods.

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ON-DEMAND: Applying Risk-Based Thinking to Food Safety

Register for a free webinar and explore the concepts of Hazards and Risks, build a framework on applying risk to existing processes and outline how the different standards and regulations look at risk in operations. We will discuss risk and it’s impact on Quality and Safety and demonstrate the ways in which like-minded companies have approached this concept with success and much more.

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