Cereals

Creative Diagnostics - Food & Feed Analysis

Cereals

According to FAO, many cereals are grown in different countries all over the world, including rye, oats, barley, corn, black wheat, millet and sorghum. However, rice and wheat are the most important cereal crops, accounting for nearly half of the global cereal crop production. Cereals are staple foods in most countries and are considered an important source of nutrition. They contain carbohydrates, proteins and fiber, as well as micronutrients such as vitamin E, some B vitamins, magnesium and zinc. Besides, cereals are the raw materials used to make cereal products.

Most cereals are milled or through similar processes to obtain cereal products. Cereal products from the milling process include wheat, rye and oat flour and semolina, cornmeal, and corn kernels. Generally cereal flour is used to make bread. There are of course many other products such as breakfast cereals, pasta, snack foods, dry mixes, cakes, pastries and tortillas. In addition, cereal products are used as ingredients in many products, including batters and coatings, thickeners and sweeteners, processed meats, baby foods, confectionery products and beer.

Considering the entire production chain of cereal products, cereal products may be contaminated by factors such as mycotoxins, antibiotics and pesticides at various stages. In addition, the FDA requires the application of nutrition facts label to your products with the information of vitamin content and food allergens. Therefore, it’s particularly important for manufacturers to conduct food safety testing before cereal products are marketed. Here we give you a one-stop solution to meet your demand.

Mycotoxins

As a common ingredient in many foods, there may be a mycotoxin accumulation problem in pre- and post-harvest of cereals, which might cause severe health problems. It is estimated that 25% of the world’s agricultural 189 commodities are contaminated with mycotoxins. FDA stipulates that the maximum level of vomitoxin (DON) is 10 ppm on grains and grain by-products (on an 88% dry matter basis). To protect consumer health and avoid business losses, those ingredients should be tested safely before use. Read more

Allergens

In most countries, ingredients that may cause allergies or intolerance must be labeled. Eight foods, and ingredients containing their proteins, are defined as major food allergens. Wheat is one of them. Besides, unintended contamination during storage and production is very common too. This is why manufacturers should test incoming raw materials and final products to ensure proper labeling and avoid product recalls. Read more

Food pathogens

Because of their extensive use as human foods and livestock feeds, the microbiology and safety of cereal grains and cereal products is a very important area. Bacterial pathogens, coliforms, and enterococci bacterial pathogens that contaminate cereal grains and cereal products and cause problems include Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Escherichia coli, Salmonella, and Staphylococcus aureus. All manufacturers wish to strictly monitor these analytes and control these problems at a lower level. Read more

Hormones and anabolics

As raw materials, cereals can be used for the production of processed meats and dairy. In this case, manufacturers may want to test the hormones and anabolics in their products. Our rapid testing kits will help you to monitor these analytes such as clenbuterol, ractopamine and melamine. With a better quality control, you may achieve more. Read more

Antibiotics

Antibiotics uses may result in residues in or on food. The uses where the intended antimicrobial affects are on edible food, or in water that comes into contact with such food, and uses of food-contact substances may affect the quality of cereal products. To meet FDA’s requirements, we can help you to test antibiotics including ceftiofur, cephapirin, gentamicin, kanamycin, etc. during the production. Read more

Anticoccidial drug

Animal-based food production systems face a number of parasite challenges. For cereal products containing chicken, the anticoccidial drug residue detection becomes even more important. To protect consumer health and avoid business losses, those products should be tested safely before marketing. Read more

Pesticides

There is a high necessity of cereals and derivatives to feed the ever-growing population of the world. People have done many efforts to improve and maximize production yields. Thus, the pesticide usage has become an important practice. However, pesticides monitoring programs have shown that pesticide residues such as zearalanol, organophosphorus pesticides and pyrethroids are very frequent in this type of samples. Using our testing kits you can detect the residues and make your products’ quality under control. Read more

Vitamins

Cereals and their products contain micronutrients such as vitamin E, and some of the B vitamins. Manufacturers need to ensure that the added and natural vitamin content matches the label on the package until the stated shelf life. Read more

Why choose us?

Creative Diagnostics is a leading provider of testing kits for the global food industry. With our test kits, you can implement a comprehensive food safety and quality strategy and comply with local, national and international regulations. Our experts have deep expertise in commodities and product development. Our testing kits can be applied from the raw materials to the final products throughout the entire production chain. With high sensitivity, all of our kits are easy and ready to use.

We will offer you:
A wide range of testing kits to meet your needs
Cost-effective testing kits to reduce your expenses
Highly sensitive and ready to use testing kits to simplify your works
100% accurate data from our testing kits to protect your business

If you have any questions, please feel free to contact us at any time, we’ll reach you within 12 hours.

References:

1. Oliveira P M; et al. Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products. Food Microbiology. 2014, 37(2):78-95.
2. Gonzálezcurbelo M Á; et al. Determination of pesticides and their metabolites in processed cereal samples. Food Additives & Contaminants Part A Chemistry Analysis Control Exposure & Risk Assessment. 2012, 29(1):104-116.

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