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Contaminants are not intentionally added to food. They are impurities originating from different sources, for example from environmental influences. The most important parameters of this group include mycotoxins, heavy metals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls (PCBs), acrylamide and furan.

Even natural plant constituents are not always harmless for humans – prominent examples are pyrrolizidine alkaloids.

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