Toxins are poisonous substances produced by natural processes within living cells or organisms, such as plants, microorganisms and animals. There are an enormous number of toxins, some of which are among the most poisonous known chemical substances.
The accredited methods used by the Swedish Food Agency to analyse natural toxins are listed below. Apart from these accredited methods we offer non-accredited analysis of some other toxins e.g. the mushroom toxin orellanine, the bacterial toxins cereulide from Bacillus cereus, SEA and SEB from Staphylococcus aureus, the alkaloid lupanine and the amino acid beta-methyl-amino-alanine (BMAA) and tetrodotoxin (TTX) in mussels and oysters.
Please contact us if you would like further information and/or prices for the analyses we offer.
Head of Chemistry Department
|Marine biotoxins (DSP-Lipophilic toxin group) in mussels and oysters||LC-MS/MS|
|Marine biotoxins (ASP-Domorine acid) in mussels and oysters||LC-MS|
|Marine biotoxins (PSP-hydrophilic toxin group) in mussels and oysters||HPLC-FLD|
|Aquatic biotoxins (anatoxin A, cylindrospermopsin,micro cystins) in raw water and drinking water||LC-MS/MS|
|Glykoalkaloids (solanine, chaconine) in potatoes||LC-MS/MS|
|Mycotoxins (deoxynivalenole, zearalenone, ochratoxin A, T2-toxin, HT2-toxin) in cerael and cerael products incl rice||LC-MS/MS|
|Mycotoxins (aflatoxin B1B2G1G2 och ochratoxin A) in nuts and seeds||LC-MS/MS|
|Mycotoxins (aflatoxin B1B2G1G2 och ochratoxin A) i raisins and other dried fruits||HPLC/FLD|
|Mycotoxins (ochratoxin A) in coffee||HPLC/FLD|
|Mycotoxins (aflatoxin M1) in milk||HPLC/FLD|
|Mycotoxins (patuline) in juice and mash||HPLC/UV|