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Some examples of our previous work at QIB Extra

New Improved Analysis Helps Industry Inform FSA’s 10-Day Policy

Using a recently improved ELISA to determine safety of chilled meat with regards to non-proteolytic C.botulinum, QIB Extra have worked with the British Meat Processors Association (BMPA) and Meat and Livestock Australia (MLA) to determine if a shelf-life of greater than 10 days can be applied to fresh chilled meat.

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Anthocyanins Analysis of Food Supplements

Using mass spectrometry QIB Extra’s experts carried out anthocyanin analysis of vegetable extracts for a consortium of manufacturers.

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Detecting Adulteration of Arabica coffee with robusta using benchtop NMR

Coffee is one of the most widely traded commodities in the world, however, high-quality Arabica roast coffee can be adulterated with less expensive coffee types, such as robusta. Using Oxford Instrument' Pulsar benchtop NMR spectrometer QIB Extra is now able to offer a fast, cost effective and accurate coffee authentication service.

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Food Safety

Validation of a customer’s new cooking regime.

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Bespoke Phytochemical Analysis

Using QIB Extra’s specific expertise and analytical methods we were able to help our customer determine if their new supplement product was having an impact during a human study.

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Applied Research and Analytical Services for Industry

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Latest News

Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C

26/03/2019

QIB Extra on behalf of Meat Livestock Australia (MLA) and The British Meat Processors Association (BMPA) undertook a project using a risk assessment approach and carried out a challenge test experiment, to establish whether a shelf-life of greater than 10 days can be applied to fresh chilled meat.

New test to combat buffalo mozzarella fraud uncovers mislabelled products

05/03/2019

Scientists from the Quadram Institute on the Norwich Research Park have developed a test that differentiates between buffalo and cow’s milk, and between the cheeses made from them. Applying the test to commercial products, they found that many restaurant meals and supermarket pizzas claiming to be buffalo mozzarella are mislabelled, and instead contain mozzarella made wholly or partially from cows’ milk.