Food quality and food testing

(Under construction)

I worked more than 3 decades in food and water testing labs. Whenever non-routine problems were reported in the food supply (~twice a month), I was tasked with finding out what happened, and how serious or minor it was. (No one else wanted the job) Especially interesting were the cases involving odors, which required identifying normal/pleasant & abnormal/unpleasant. When a new early model GC-MS became available I took it and ran with it. Other analytical tools were used when I had access. Below is a summary of the most commonly encountered problems and issues. Not for the squeamish or faint of heart. No trade secrets or private HIPAA information etc is shown.

Thanks to all who improved my knowledge base on various subjects over the years!

Things at the bottom of the bottle/container

Foods that went bad – Chemical analysis findings

Microbial spoilage

Chemical deterioration

Physical deterioration

Contamination with chemicals from extraneous sources (inadvertent or otherwise)

Crystals – susceptible foods that may develop crystal deposits

Packaging problems, polymer additives

Off odors

Foreign objects, extraneous material

False alarms – not as bad as it seemed

Color deterioration

Misformulation by the manufacturer, missing or excess ingredients, impurities in individual ingredients. There have been problems with too much Niacin. and the fat soluble vitamins (overfortification).

Water, tap & bottled – chlorination and calcium (hard water) cause the most aesthetic complaints

Olive oil (EV)

Lipids (fats, oils, essential oil flavoring)

Vitamins

Pigments, naturally occurring

Bottled water crystals (calcium carbonate)

Gatorade sediment SAIB weighting agent