AgriFood
Your Trusted Partner for Comprehensive Food and Feed testing
Procomcure France, a proud member of Procomcure Biotech GmbH, is your premier analytical core facility, dedicated to ensuring the safety and quality of food and feed. We combine cutting-edge technology with a relentless pursuit of scientific excellence to deliver comprehensive solutions and exceed industry standards.
Allergens
Pesticides
Mycotoxins
Microbiology
Allergens
By combining real-time PCR and ELISA techniques, Procomcure France is able to measure foodstuffs allergens as listed in European Commission Regulation 828/2014 defining thresholds for products declared gluten-free (≤20 mg/kg) and products with very low gluten content (≤100 mg/kg) and European Commission Regulation 1169/2011 specifying the labelling rules for 14 potential allergenic ingredients according to European Commission Directive 2007/68/EC.
Pesticides
According to the European Food Safety Authority (EFSA), Maximum Residue Limits (MRLs) are the upper levels of legally permitted pesticide residues in or on food- and feedstuffs. MRLs are based on good agricultural practices leading to the lowest possible consumer exposure in order to protect consumers. MRLs are established after evaluation of the properties of the active substance and the intended uses of the pesticide. Legal limits of pesticide residues in food- and feedstuffs are regulated by European Commission Regulation 396/2005.
Mycotoxins
The presence of mycotoxins in food and feed products is regulated by government agencies around the world. For example, the European Union (EU) has established maximum levels for mycotoxins in food and feed products. Failure to comply with these regulations can result in product recalls, fines, and damage to the reputation of the food and feed producer.
Microbiology
Before placing food on the market, feed and food business operators must demonstrate that their products have been tested to meet safety and quality criteria. This is achieved by applying food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles and by demonstrating that this system is functioning correctly.