A method developed by Cawthron
Institute scientists to detect toxins
in seafood now has international
validation and will help to set
a world standard for the global
seafood industry.
Cawthron, in partnership with
the Centre for the Environment,
Fisheries and Aquaculture Science
in the UK, has led an international
study over the past four years to
gain international recognition for a
new method to detect neurotoxins
in seafood products.
The method to detect naturally
occurring toxins in shellfish was
developed to include the largest
range of Paralytic Shellfish
Poisoning (PSP) and is more
accurate and faster than current
internationally approved methods.
“Ultimately this testing method
allows consumers to have
confidence that their seafood
products are safe to eat, and
ensures faster market access for
shellfish industries worldwide,”
says Cawthron Institute Marine
Toxin Chemist Dr Tim Harwood.
Dr Harwood says the benefits of
this faster, more accurate testing
method have already been realised
by the New Zealand seafood
industry.
“This was particularly evident
during two recent harmful algal
T E S T I N G
bloom events where we were able
to respond quickly to our industry
partners to provide them with
assurance their products were safe
for market.”
For more information about
Cawthron’s analytical technology,
testing capabilities and customised
services, call +64 3 539 3264 or
email bdteam@cawthron.org.nz.
Export your kai moana with conndence.
Cawthron’s new internationally validated method
for testing seafood toxins provides you with
faster and more accurate results.
Find out more today. Email: bdteam@cawthron.org.nz
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CAWTHRON HELPS TO SET WORLD
STANDARD FOR SEAFOOD SAFETY
TRACKING FROM FIELD TO PLATE
The top three analytical tools for
measuring food quality, says ATA
Scientific, are as follows:
1. Optimise dispersion and emulsion
stability.
Malvern Zetasizer Pro and Ultra
measures particle and molecular
size, particle charge and
particle concentration. Optimal
concentrations of food additives
can be determined for desired taste
and smell or to improve emulsion
stabilisation of flavourings.
2. Monitor and control both
manufacturing costs and product
performance such as taste and
texture.
Malvern Mastersizer 3000 delivers
precise, robust wet and dry particle
size measurements. A small
footprint, exceptional dry dispersion
capabilities and intuitive software
have resulted to its enduring appeal
and system of choice.
3. Assess the relationship between
food processing conditions
and structural changes of food
components.
Malvern Morphologi 4-ID offers fully
automated static image analysis
combined with chemical imaging
capabilities (Morphologically
Directed Raman
Spectroscopy) to measure
particle size, shape
and the chemical
properties of solid
components
within a blend.
For further details contact ATA
Scientific Pty Ltd.
www.atascientific.com.au.
Optimise dispersion and
emulsion size and stability
• Advanced light scattering
system with enhanced
resolution, speed and easeof
use.
• Measure particle size,
particle charge and
calibration-free particle
concentration.
Rapid particle size distribution
for wet and dry dispersions
• Measures over the nanometer
to millimeter particle size range
to deliver high performance in a
compact footprint.
• Intuitive software with built-in
expertise allows reliable
measurements, ideal for fragile
and cohesive powders.
Malvern Zetasizer Ultra Malvern Mastersizer 3000
CONTACT US FOR A DEMO OR QUOTE
Visualise particle size, shape &
assess chemical composition
• Integrates static imaging with
Raman spectroscopy to enable
the study of the flow and packing
properties of powders.
• Delivers fast and automated
component-specific
measurement of particle size,
shape and chemical composition.
Malvern Morphologi 4ID
ATA Scientific Pty Ltd | enquiries@atascientific.com.au | www.atascientific.com.au | +61 2 9541 3500
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/www.atascientific.com.au
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