Abstract
Swiss legislation of food is enforced by the cantonal laboratories. Through inspection of the food companies and analysis of samples, they survey the conformity of the production and products. Within the last 15 years, the number of samples analysed has fallen by about 30%. The parameters to be analysed are numerous and need high sensitivity and selectivity. The equipment of the official laboratories enable these investigations to be performed well, but only a few labs are using certain crucial instrumental technologies, other methods are not implemented at all. Thanks to instrumental analytical methods, unsuspected frauds or unexpected contaminations can be revealed. This article gives an overview of the instrumental analysis methods used by the official foodcontrol laboratories with examples of applications. It also gives a perspective on how these expensive analytical ressources should be shared between the cantonal laboratories.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
