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Testing for Natural Toxins that Occur in Food

At our Auckland Laboratory we identify toxins present in your food samples and help you to understand the potential causes, any health impacts, the necessary responses and help you minimise disruption to your business.

Testing for Marine Biotoxins in Food

We offer a comprehensive range of marine and fresh water biotoxin monitoring and testing services.

Phytoplanton (algae) produce the toxins which accumulate in mussels, oysters, scallops, cockles, clams, pipis, paua, tuatua and other bivalve molluscs.

As well as testing for a number of shellfish poisons and toxins, we offer:

  • Regulatory monitoring
  • Water toxicity testing
  • Shellfish toxicity testing
  • Research and consultation
  • Method development and optimisation
  • Marine biotoxins routinely analysed:
    • Paralytic shellfish poison
    • Amnesic shellfish poison (Domoic acid)
    • Neurotoxic shellfish poison
    • Diarrhetic shellfish poison
    • Algal toxicity tests

Testing for mycotoxins in food

We support a full range of mycotoxin testing, for the protection of human and animal health. Mycotoxins can be carcinogenic, mutagenic, embryotoxic, oestrogenic and immunosuppressive. They are produced by moulds that affect crops in the field, harvesting and during storage. When weather conditions and insect activity are favourable to their growth, these moulds prosper and can produce mycotoxins.

Mycotoxins contaminate a variety of foods including cereals, dried fruit, spices, nuts, dairy products, animal feed, pet foods, coffee, wines, beer and cocoa.

Testing methodology

Our Natural Toxins team uses advanced ELISA-based technology to detect aflatoxins, ochratoxin A, fumonisins, zearalenone, trichothecenes (T-2 toxin) and deoxynivalenol (DON).

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