Foreign Body Contamination of Food - Scanning Electron Microscopy and Energy Dispersive Spectroscopy as Tools for Identification
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Bryony James
Scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) are powerful tools for the characterisation of foreign body (FB) or particulate contamination of food products. Whether the result of processing, packaging or interaction with consumers, once identified foreign body contamination needs to be characterised as rapidly and efficiently as possible in order to trace its source. An outline of the operation and capabilities of SEM/EDS is presented in order to highlight its application to FB identification. Three case studies are presented, one of FB contamination that was caused by agglomerated flour particles, one of a glass fragment reported by a consumer in a jar of baby food and one of a suspected dental implant in a food product.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Article
- Milks and Milk Concentrates: Surface Tension Measurement
- Foreign Body Contamination of Food - Scanning Electron Microscopy and Energy Dispersive Spectroscopy as Tools for Identification
- Thermal Behaviour of High Amylose Cornstarch Studied by DSC
- Thermal Sterilisation of Liquid Foods in a Sealed Container - Developing Simple Correlations to Account for Natural Convection
- Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study
- Critical Review
- Development in the Combined Treatment of Coating and Osmotic Dehydration of Food - A Review
Articles in the same Issue
- Article
- Milks and Milk Concentrates: Surface Tension Measurement
- Foreign Body Contamination of Food - Scanning Electron Microscopy and Energy Dispersive Spectroscopy as Tools for Identification
- Thermal Behaviour of High Amylose Cornstarch Studied by DSC
- Thermal Sterilisation of Liquid Foods in a Sealed Container - Developing Simple Correlations to Account for Natural Convection
- Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study
- Critical Review
- Development in the Combined Treatment of Coating and Osmotic Dehydration of Food - A Review
