Many foods naturally contain toxic compounds that can cause harm if concentrations exceed safe limits. FoodSafe Labs tests for the full spectrum of naturally occurring toxins (NOTs) relevant to food safety and regulatory compliance.
Aflatoxins B1/B2/G1/G2, ochratoxin A, fumonisins B1/B2, zearalenone, deoxynivalenol, and T-2/HT-2 toxins in cereals, nuts, spices, and dried fruits.
Total cyanide and cyanogenic glycoside analysis in cassava, apricot kernels, bitter almonds, and other cyanide-containing plant materials.
Solanine in potatoes, pyrrolizidine alkaloids in herbs and honey, tropane alkaloids, and other toxic alkaloids in food and feed.
Haemagglutinating lectin activity, phytic acid, oxalates, tannins, and trypsin inhibitors in legumes, cereals, and plant-based foods.
Paralytic shellfish toxins (PSP), diarrhetic shellfish toxins (DSP), amnesic shellfish toxins (ASP), and ciguatoxins in seafood products.
Testing for naturally occurring compounds with allergen-like effects including latex-fruit syndrome proteins and cross-reactive allergens.
We identify the relevant NOTs for your specific product and supply chain risk profile.
Testing by validated methods specific to each toxin class and food matrix.
Results with interpretation against applicable regulatory limits and risk assessment commentary.
Our team responds within 24 hours.