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35REGIONAL WEBSITES</h5><ul class="submenu-list one-lvl-list country-list" style="max-height:294px"><li><div class="img-mask"><img alt="ALS Australia" width="1000" height="675" title="ALS Australia" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/australia-flag.jpg?h=675&iar=0&w=1000"/></div><a target="" class="no-child" href="/en/australia">Australia</a></li><li><div class="img-mask"><img alt="ALS Croatia" width="1000" height="563" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/croatia-flag.jpg?h=563&iar=0&w=1000"/></div><a target="" class="no-child" href="/hr/Hrvatska">Croatia</a></li><li><div class="img-mask"><img alt="Bandeira do Brasil - Brazilian Flag" width="964" height="675" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/brazil-flag.jpg?h=675&iar=0&w=964"/></div><a target="" class="no-child" href="/pt-br/brazil">Brazil</a></li><li><div class="img-mask"><img alt="ALS Czech" width="1000" height="667" title="ALS Czech" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/czech-flag.jpg?h=667&iar=0&w=1000"/></div><a target="" class="no-child" href="/cs/Ceska-Republika">Czech Republic</a></li><li><div class="img-mask"><img alt="Danish flag" width="1800" height="1080" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/denmark-flag.jpeg?h=1080&iar=0&w=1800"/></div><a target="" class="no-child" href="/da/danmark">Denmark</a></li><li><div class="img-mask"><img alt="Finnish Flag" width="1800" height="1080" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/finland-flag.jpeg?h=1080&iar=0&w=1800"/></div><a target="" class="no-child" href="/fi/suomi">Finland</a></li><li><div class="img-mask"><img alt="French Flag" width="1350" height="675" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/france-flag.jpg?h=675&iar=0&w=1350"/></div><a target="" class="no-child" href="/fr-fr/france">France</a></li><li><div class="img-mask"><img alt="German Flag" width="1182" height="675" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/germany-flag.jpg?h=675&iar=0&w=1182"/></div><a target="" class="no-child" href="/de/Deutschland">Germany</a></li><li><div class="img-mask"><img alt="" width="1000" height="675" title="ALS Hong Kong" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/hongkong-flag.jpg?h=675&iar=0&w=1000"/></div><span class="no-child">Hong Kong</span><span><span> - 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35 - </span><a target="" class="no-child" href="/sv/sverige">SV</a></span><span><span> - </span><a target="" class="no-child" href="/en-SE/sweden">EN</a></span></li><li><div class="img-mask"><img alt="Switzerland Flag" width="1200" height="675" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/switzerland-flag.jpg?h=675&iar=0&w=1200"/></div><span class="no-child">Switzerland</span><span><span> - </span><a target="" class="no-child" href="/de-CH/Schweiz">DE</a></span><span><span> - </span><a target="" class="no-child" href="/fr-CH/Suisse">FR</a></span></li><li><div class="img-mask"><img alt="Carousel Thailand" width="1000" height="675" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/thailand-flag.jpg?h=675&iar=0&w=1000"/></div><span class="no-child">Thailand</span><span><span> - </span><a target="" class="no-child" href="/th/Thailand">à¹à¸à¸¢</a></span><span><span> - </span><a target="" class="no-child" href="/en/Thailand">EN</a></span></li><li><div class="img-mask"><img alt="Turkey flag" width="4533" height="2811" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/turkey-flag.jpeg?h=2811&iar=0&w=4533"/></div><a target="" class="no-child" href="/tr/turkiye">Turkey</a></li><li><div class="img-mask"><img alt="UK flag" width="5500" height="3670" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/uk-flag.jpeg?h=3670&iar=0&w=5500"/></div><a target="" class="no-child" href="/en-GB/uk">UK</a></li><li><div class="img-mask"><img alt="Country Flag USA" width="3840" height="2160" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/navigation/flags/usa-flag.jpeg?h=2160&iar=0&w=3840"/></div><a target="" class="no-child" href="/en/usa">USA</a></li></ul></div><div class="cell medium-1" style="display:none"></div></div></div></div></li><li><a href="#" class="menu-item" data-toggle="login-dropdown"><img src="/assets/img/icons/login-nav-icon.png" />Login</a> 36<div class="dropdown-pane" id="login-dropdown" data-options="closeOnClick:true; vOffset:11" data-dropdown=""> 37 <div class="grid-container"> 38 <div class="grid-x grid-margin-x menu"> 39 <div class="cell medium-3"> 40 <div class="img-mask"> 41 <img src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/header/login1.png" /> 42 </div> 43 <h5 class="title">ALS Solutions</h5> 44 <p class="summary"> 45 ALS Solutions provides you with online access to your sample and analytical information from 46 anywhere. 47 </p> 48 <a href="https://solutions.alsglobal.com/" class="cta" target="_blank" rel="noopener noreferrer">Login</a> 49 </div> 50 <div class="cell medium-3"> 51 <div class="img-mask"> 52 <img src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/header/login3.png" /> 53 </div> 54 <h5 class="title">Geochemistry Webtrieve<sup>TM</sup></h5> 55 <p class="summary"> 56 Retrieve results and track sample progress in real time with access to featured digital products 57 such as CoreViewer⢠and ALS QCProâ¢. 58 </p> 59 <a href="https://webtrieve.alsgeochemistry.com" class="cta" target="_blank" rel="noopener noreferrer">Login</a> 60 </div> 61 <div class="cell medium-3"> 62 <div class="img-mask"> 63 <img src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/header/login4.png" /> 64 </div> 65 <h5 class="title">Tribology 360</h5> 66 <p class="summary"> 67 This convenient application lets customers closely track oil analysis reports in process in real 68 time. 69 </p> 70 <a href="https://webtrieve.alstribology.com" class="cta" target="_blank" rel="noopener noreferrer">Login</a> 71 </div> 72<div class="cell medium-3"> 73 <br /> 74 <br /> 75 <br /> 76<a href="/all-client-portals" class="more-button" role="menuitem">More</a> 77 </div> 78 </div> 79 </div> 80</div> 81</li></ul></div><div class="top-nav-right hide-for-large float-rigth"><ul class="menu" id="mobile-nav-icons"><li><button id="js-search" data-target="#search-menu" class="hamburger" type="button" aria-expanded="false" aria-controls="search-menu"><span class="show-for-sr">Open Search</span></button></li><li><button id="js-location" data-target="#location-menu" class="hamburger" type="button" aria-expanded="false" aria-controls="location-menu"><span class="show-for-sr">Open Location</span></button></li><li><button id="js-login" data-target="#login-menu" class="hamburger" type="button" aria-expanded="false" aria-controls="login-menu"><span class="show-for-sr">Open Login</span></button></li><li><button id="js-hamburger" data-target="#mobile-menu" class="hamburger " type="button" aria-expanded="false" aria-controls="mobile-menu"><span class="show-for-sr">Open Menu</span></button></li></ul><nav id="js-nav" class="mobile-nav-content hide-for-large"></nav></div></div></div></div></header><main id="main-content" tabindex="-1" class="focus:outline-none alsglobal"><div id="content"><section data-component="HeroCarousel" class="hero-container" role="region" aria-label="Hero Carousel" aria-roledescription="carousel"><div class="orbit-container"><ul class="orbit" aria-live="polite" data-orbit="true"><li class="orbit-slide is-active " aria-hidden="false" role="group" aria-roledescription="slide" aria-label="Slide 1 of 1"><div class="orbit-content z-[1]"><div class="orbit-content-copy"><h2>Welcome to the Food Insights blog</h2><p>Answers and observations from ALS, your trusted partner for reliable food testing</p><a title="" target="" class="" aria-label="Read more about Welcome to the Food Insights blog" href="/news-and-publications/food-blog/articles-2026/welcome-to-the-food-insights-blog">Read more</a></div></div><div class="orbit-image-container"><img alt="Laboratory hands with blue gloves handling egg sample using tweezers in scientific experiment" width="6003" height="2509" class="orbit-image-grey m-0" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06.jpg?h=2509&iar=0&w=6003"/><img alt="Laboratory hands with blue gloves handling egg sample using tweezers in scientific experiment" width="6003" height="2509" class="orbit-image m-0" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06.jpg?h=2509&iar=0&w=6003"/></div></li></ul></div></section><section data-component="CircleTilesHome" class="media-left-right padding-v-lg bg-lt-grey"><div class="row"><div class="media-left-right_row"><div class="img-container no-link" style="height:420px"><img alt="Two professionals sitting on a grey sofa reviewing information on a laptop placed on a small roun
81d wooden table, with one person pointing at the screen in a modern office setting." width="420" height="420" class="w-full h-full object-cover" loading="lazy" sizes="(max-width: 640px) 250px, 420px" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-04/king-st-10.jpg?h=666&iar=0&w=999"/></div><div class="content-container"><h3>About blog</h3><div><p>Our valued clients’ questions about food and consumer product safety and quality, the dynamic regulatory environment driving testing challenges, and our wide range of services and expertise inspired us to launch the Food Insights blog. <br /> 82Stay informed by visiting the blog each month for new insights and stories from the lab and field.</p></div></div></div></div></section><section data-component="NewsShowcase" class="news-events padding-v-lg"><div class="row"><h3>Recent articles</h3></div><div class="row"><div class="columns small-12 medium-12 large-7 align-middle news-events_featured"><div class="news-events_featured-image"><a aria-label="Read article: Challenge testing in food: webinar questions answered by our Technical Services experts" href="/news-and-publications/food-blog/articles-2026/challenge-testing-in-food_webinar-questions-answered"><img alt="Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines" width="800" height="600" class="w-full h-full object-cover" sizes="(max-width: 640px) 100vw, (max-width: 1024px) 100vw, 58vw" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712&iar=0&w=5568"/></a></div><div class="news-events_featured-content"><h4>Challenge testing in food: webinar questions answered by our Technical Services experts</h4><p class="sub-title"><time dateTime="2026-08-21T00:00:00Z">August 21, 2026</time></p><a class="link-arrow" href="/news-and-publications/food-blog/articles-2026/challenge-testing-in-food_webinar-questions-answered"><span aria-hidden="true" class="link-title">Learn More</span><span class="show-for-sr">Learn More about Challenge testing in food: webinar questions answered by our Technical Services experts</span></a></div></div><div class="columns small-12 align-middle large-5 medium-12"><ul class="news-events_list"><li class="news-events_list-item"><a href="/news-and-publications/food-blog/articles-2026/cereulide-in-food-products"><div class="news-events_list-item-image" aria-hidden="true"><img alt="Close-up of powdered milk with measuring scoop on white background" width="200" height="150" class="w-full h-full object-cover" loading="eager" sizes="(max-width: 640px) 100vw, (max-width: 1024px) 100vw, 200px" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000&iar=0&w=1000"/></div><div class="news-events_list-item-content"><p class="n-title mb-2">Cereulide in Food Products: Risks, Detection, and Regulatory Insights</p><small class="text-[#303030]"><time dateTime="2026-07-01T00:00:00Z">1 JUL 2026</time></small></div></a></li><li class="news-events_list-item"><a href="/news-and-publications/food-blog/articles-2026/welcome-to-the-food-insights-blog"><div class="news-events_list-item-image" aria-hidden="true"><img alt="Laboratory hands using tweezers to handle egg yolk sample in petri dish" width="200" height="150" class="w-full h-full object-cover" loading="eager" sizes="(max-width: 640px) 100vw, (max-width: 1024px) 100vw, 200px" src="https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971&iar=0&w=2971"/></div><div class="news-events_list-item-content"><p class="n-title mb-2">Welcome to the Food Insights blog</p><small class="text-[#303030]"><time dateTime="2026-06-03T00:00:00Z">3 JUN 2026</time></small></div></a></li></ul></div></div></section><div> 83<div class="row"> 84<div class="columns small-12 medium-12"> 85<div class="padding-v-md"> 86<div class="hs-form-frame" data-region="na2" data-form-id="89554474-580b-479d-8cf1-5235b5c7a04f" data-portal-id="242515477"></div> 87</div> 88</div> 89</div> 90 91 92 93</div></div></main><div class="show-for-small-only" id="is_small"> </div><footer class="Footer_footer__4vzqH" 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95,{"uid":"5107b459-0f36-45d7-a1ac-cec23765f2a1","componentName":"CircleTilesHome","dataSource":"{E9B1950B-D653-4BEA-B59C-46E3B930E599}","isContentResolved":true,"params":{"DynamicPlaceholderId":"13"},"fields":{"Elements":[{"id":"1866fa09-5324-436b-8641-9a99e46494a4","url":"/data/circles-home-items/about-blog","name":"About blog","displayName":"About blog","fields":{"Description":{"value":"\u003cp\u003eOur valued clients\u0026rsquo; questions about food and consumer product safety and quality, the dynamic regulatory environment driving testing challenges, and our wide range of services and expertise inspired us to launch the Food Insights blog. \u003cbr /\u003e\r\nStay informed by visiting the blog each month for new insights and stories from the lab and field.\u003c/p\u003e"},"Headline":{"value":"About blog"},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-04/king-st-10.jpg?h=666\u0026iar=0\u0026w=999","alt":"Two professionals sitting on a grey sofa reviewing information on a laptop placed on a small round wooden table, with one person pointing at the screen in a modern office setting.","width":"999","height":"666"}},"Link":{"value":{"href":""}}}}],"Headline":{"value":""},"Image":{"value":{}}}},{"uid":"9efbb2f3-1a1c-4aa6-a198-2425c709acec","componentName":"NewsShowcase","dataSource":"{924A7E44-4860-42A4-BBD5-3EA18DF8EC77}","isContentResolved":true,"params":{"DynamicPlaceholderId":"14"},"fields":{"Elements":[{"id":"2b4cb69c-5995-47eb-9788-a60467712b1b","url":"/news-and-publications/food-blog/articles-2026/challenge-testing-in-food_webinar-questions-answered","name":"Challenge testing in food_webinar questions answered","displayName":"Challenge testing in food_webinar questions answered","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eIf you\u0026rsquo;re stepping into the world of food microbiology, food law, and food safety, challenge testing is one of those topics you\u0026rsquo;ll hear again and again \u0026ndash; and for good reason.\u003c/p\u003e\r\n\u003cp\u003e\r\nThat\u0026rsquo;s why in our inaugural Food Insights blog post, we introduced you to the role of challenge testing \u0026ndash; particularly considering the regulations impacting food manufacturers who market products in the EU.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nChallenge testing sits at the intersection of science, regulation and real-world food production, helping answer some of the most important questions in the industry, like:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003cstrong\u003eIs a ready-to-eat product truly safe throughout its shelf life?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eWill a product support pathogen growth?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eHow can food businesses back up shelf-life decisions with solid evidence?\u003c/strong\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eOur professional challenge testing services put food safety, quality and shelf-life to the test with scientific knowledge. This enables the confidence of our clients in their products and helps support their compliance with food safety regulations.\u003c/p\u003e\r\n\u003cp\u003e\r\nAt our recent global webinar, \u0026ldquo;Challenge test in RTE food. Supporting EU Listeria regulatory compliance,\u0026rdquo; we answered these and many other great questions from attendees. If you were among them, thank you for joining us. It was great to engage with so many professionals across the food sector \u0026ndash; from experienced specialists to those just starting their journey in food microbiology and safety.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe number and quality of questions we received showed just how relevant this topic is for today\u0026rsquo;s food industry.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat the challenge testing webinar covered\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nDuring the session, our experts looked at the \u003cstrong\u003etechnical and practical role of challenge testing\u003c/strong\u003e in supporting food safety and regulatory compliance, especially for\r\n\u003cstrong\u003eready-to-eat (RTE) foods\u003c/strong\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003eKey topics included:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eWhat challenge testing is and when it is needed\u003c/li\u003e\r\n \u003cli\u003eHow it supports \u003cstrong\u003eshelf-life validation\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003eWhy it matters for assessing the growth potential of pathogens such as \u003cem\u003eListeria monocytogenes\u003c/em\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe webinar also highlighted an important point:\r\n\u003cstrong\u003echallenge testing is not just about meeting a requirement.\u003c/strong\u003e\r\nIt is about generating meaningful evidence that can support better decision-making for product safety,\r\nquality, labelling and consumer protection.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA full file of the entire Q\u0026amp;A from the webinar is available \u003cstrong\u003eon request\u003c/strong\u003e if you\u0026rsquo;d like\r\nto explore the discussion in detail.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor this edition of Food Insights, our Technical Services experts chose to highlight two of the questions that we think you\u0026rsquo;ll find informative.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion one\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nWe are a fudge manufacturer (shelf life: 12 months; aw = 0.60; pH = 5.0\u0026ndash;6.0). Our products are used as ingredients without further processing; they are simply added to ice cream by our customers. Our customers have asked us to conduct Listeria testing on the products we supply to them. Is this our responsibility, or is it the responsibility of the final manufacturer?\r\n\u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nWith an a\u003csub\u003ew\u003c/sub\u003e of 0.60 and pH 5.0\u0026ndash;6.0, your fudge falls well below the minimum water activity required for \u003cem\u003eListeria monocytogenes\u003c/em\u003e growth.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003cem\u003eLm\u003c/em\u003e requires a minimum a\u003csub\u003ew\u003c/sub\u003e of ~0.92 to grow. At a\u003csub\u003ew\u003c/sub\u003e = 0.60, your product is\r\nmicrobiologically stable and \u003cem\u003eLm\u003c/em\u003e should not grow, and will in fact decline over time.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis means your fudge is Category 1.3 under Regulation (EC) No 2073/2005 \u0026ndash;
95 a ready-to-eat food unable to support the growth of \u003cem\u003eL. monocytogenes\u003c/em\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA challenge test or shelf-life study for \u003cem\u003eLm\u003c/em\u003e is therefore not required for your product as a standalone product.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe ice cream manufacturer is the final FBO (food business operator); they are responsible for ensuring their finished product complies with the \u003cem\u003eLm\u003c/em\u003e criterion of 100 cfu/g throughout its shelf-life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWhen your fudge is incorporated into ice cream without further processing, it becomes part of a composite RTE product. The ice cream manufacturer must assess whether the final composite product can support \u003cem\u003eLm\u003c/em\u003e growth, and that assessment is their responsibility, not yours.\r\n\u003c/p\u003e\r\n\u003cp\u003eHowever, you have a practical and commercial obligation to supply a correctly specified, hygienically produced ingredient, following these steps:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSet up robust HACCP and prerequisite programs.\u003c/li\u003e\r\n \u003cli\u003eProvide accurate physico-chemical specifications (a\u003csub\u003ew\u003c/sub\u003e, pH) to your customer.\u003c/li\u003e\r\n \u003cli\u003eDemonstrate that your ingredient is not a source of \u003cem\u003eLm\u003c/em\u003e contamination.\u003c/li\u003e\r\n \u003cli\u003eProvide evidence that your product cannot support \u003cem\u003eLm\u003c/em\u003e growth (your a\u003csub\u003ew\u003c/sub\u003e = 0.60 is a very strong argument).\u003c/li\u003e\r\n \u003cli\u003eEnsure your GMP and hygiene controls are adequate to prevent contamination during production.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nYou should therefore provide your customer with a comprehensive product specification document including confirmed a\u003csub\u003ew\u003c/sub\u003e, pH, and evidence of your hygiene controls. This will be far more useful to them than a challenge test on an ingredient that cannot support \u003cem\u003eLm\u003c/em\u003e growth, but it can be reasonable to undertake Listeria testing as part of your management plan, to meet the microbiological specification agreed with your customer.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion two\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nIn the case of frozen products that are thawed in-store, which route should I take? \u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nThe moment your product is thawed in-store and presented for sale as fresh, it transitions from a frozen product to an RTE chilled product and must be managed accordingly, with the shelf-life clock continuing from the moment of thawing. Freezing preserves the microbiological status of the product at the time of freezing. It does not reset it. Any \u003cem\u003eLm\u003c/em\u003e present before freezing will likely survive and resume growth upon thawing.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe answer which route you should take depends on what your product is and its intrinsic characteristics after thawing:\r\n\u003c/p\u003e\r\n\u003cp\u003eRoute A. Category 1.3 (cannot support growth)\u003c/p\u003e\r\n\u003cp\u003eYour product qualifies if, after thawing, it has:\u003c/p\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eParameter\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eThreshold\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003epH\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 4.4\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003ea\u003csub\u003ew\u003c/sub\u003e\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.92\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCombined hurdles\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003epH and aw together prevent growth\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eGrowth potential (\u0026Delta;)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.5 log10 cfu/g\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eShelf-life\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026lt;5days\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cp\u003eEvidence required:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003ePhysico-chemical measurements on thawed product, not frozen\u003c/li\u003e\r\n \u003cli\u003eMeasurements at multiple timepoints during post-thaw shelf-life\u003c/li\u003e\r\n \u003cli\u003ePredictive modelling confirming no growth (should the physico-chemical properties lie within the growth range of \u003cem\u003eLm\u003c/em\u003e).\u003c/li\u003e\r\n \u003cli\u003eConfirmation that parameters remain stable throughout post-thaw shelf-life.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eCritical point: Parameters must be measured on the thawed product. Thawing can change texture, pH distribution and moisture availability, particularly for products containing ice crystals or frozen matrices.\u003c/p\u003e\r\n\u003cp\u003eRoute B. Category 1.2 (supports growth)\u003c/p\u003e\r\n\u003cp\u003e\r\nYour product falls in this category if, after thawing, pH and a\u003csub\u003ew\u003c/sub\u003e are both above their respective minima for \u003cem\u003eLm\u003c/em\u003e growth. This is the case for most thawed products such as:\r\n\u003c/p\u003e\r\n\u003cp\u003eThis is the case for most thawed products such as:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eRaw or cooked fish and seafood\u003c/li\u003e\r\n \u003cli\u003eCooked meat products\u003c/li\u003e\r\n \u003cli\u003eReady meals\u003c/li\u003e\r\n \u003cli\u003eFrozen, pH neutral, fruits and vegetables intended for RTE consumption\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nIn-store thawing creates a new food safety scenario that must be assessed independently of frozen shelf-life. The key questions are: does your product support \u003cem\u003eLm\u003c/em\u003e growth once thawed, and who, manufacturer or retailer, is responsible for validating the post-thaw shelf-life? In most cases, a challenge test performed on the thawed product under realistic retail and consumer temperature conditions will be the most defensible route to demonstrating compliance with Regulation (EC) No 2073/2005. The retailer thawing a product in-store becomes the FBO responsible for the safety of the thawed product. The retailer must define, validate and manage the post-thaw shelf-life, ideally supported by data and guidance from the original manufacturer.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe retailer inherits the food safety risk at the moment of thawing, so your only real protection is the quality of information and guarantees you obtain from the manufacturer BEFORE the product enters the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003eThe core issue: If a frozen ready-to-eat product arrives at the retailer already contaminated with \u003cem\u003eListeria monocytogenes\u003c/em\u003e, the retailer has no practical means of eliminating that contamination before thawing and selling it.\u003c/p\u003e\r\n\u003cp\u003eThere is no kill step available to the retailer, no decontamination treatment available post-thaw, no reformulation option available at the retail stage, and no meaningful corrective action available once the product is in the store.\u003c/p\u003e\r\n\u003cp\u003eThe retailer's only window of control is at these stages:\u003c/p\u003e\r\n\u003col\u003e\r\n \u003cli\u003eBefore purchasing: supplier approval and specification requirements\u003c/li\u003e\r\n \u003cli\u003eAt goods-in: incoming product testing and verification\u003c/li\u003e\r\n \u003cli\u003eDuring thawing: hygiene controls to prevent additional contamination\u003c/li\u003e\r\n \u003cli\u003ePost-thaw shelf-life management: temperature control and date management\u003c/li\u003e\r\n\u003c/ol\u003e\r\n\u003cp\u003eOnly the first of these 4 stages gives the retailer any meaningful leverage over the contamination risk they will inherit.\u003c/p\u003e\r\n\u003cp\u003e\r\nThanks for all the great questions from the webinar \u0026ndash; they show how challenging it is to understand the regulations \u0026ndash; and reveal the importance of staying informed about the practical application of microbiology, food law and product responsibility across the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #004cab;\"\u003eGet access to the full webinar Q\u0026amp;A or learn more about challenge testing and shelf-life support from ALS.\u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003ca class=\"primary-button\" href=\"https://40dy51.share-na2.hsforms.com/22nUgxuolR7-i7TPOQQt0qA\"\u003eLearn more\u003c/a\u003e\r\n\u003c/p\u003e\r\n\u003cp style=\"margin:0; line-height:1.1;\"\u003e\u003cspan style=\"font-size: 10px;\"\u003e\u003cem\u003eThe information in this article is provided for general informational purposes only and is not intended as legal, regulatory, technical, or professional advice. \u003cbr /\u003e\r\nReaders should seek independent advice appropriate to their circumstances and not rely on any information contained herein. \u003cbr /\u003e\r\nALS does not guarantee the accuracy or c
95ompleteness of the information and disclaims liability in connection to the information to the fullest extent permitted by law.\u003c/em\u003e\u003c/span\u003e\u003c/p\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-08-21T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Include in search results":{"value":true},"Headline":{"value":"Challenge testing in food: webinar questions answered by our Technical Services experts"},"Short Description":{"value":""},"Sub-headline":{"value":""},"Meta Description":{"value":"Discover expert answers to key challenge testing questions, including Listeria compliance, shelf-life validation, frozen products and RTE food safety requirements."},"Meta Keywords":{"value":"challenge testing food"},"Meta Title":{"value":"Challenge Testing in Food: Top Webinar Questions Answered | ALS"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}},{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"b72355a9-ce95-4975-8925-7667e2467420","url":"/news-and-publications/food-blog/articles-2026/cereulide-in-food-products","name":"Cereulide in Food Products","displayName":"Cereulide in Food Products","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat is cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide is a heat-stable emetic toxin produced by specific strains of Bacillus cereus. It is therefore not the bacterium itself, but a pre-formed toxin present in the food matrix.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis distinction is critical in practice, as microbiological detection of Bacillus cereus does not automatically confirm the presence of cereulide. Due to the heat stability of the toxin, a negative result is also not sufficiently conclusive. EFSA, BfR, and FDA accordingly classify cereulide as a toxicologically relevant compound in its own right.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn addition, cereulide is highly resistant to acid, heat, and enzymatic degradation. Once present in a product, the associated risk cannot be reliably eliminated through standard preparation, heating, or reconstitution.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEspecially in infant formula and other sensitive food categories, targeted toxin analysis is therefore scientifically justified.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eRegulatory status in the EU\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nBased on the current publicly available information, no harmonized EU maximum limit for cereulide across all food categories has been established.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRegulatory handling is currently based on crisis management, scientific risk assessment, and specific risk-based measures. In 2026, in response to the cereulide incident in infant formula, the European Commission activated the crisis coordination network and published key measures at EU level.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe primary scientific reference is the EFSA risk assessment from 2026. EFSA established an acute reference dose (ARfD) of 0.014 \u0026micro;g/kg body weight for infants and identified concentration levels in reconstituted infant formula and follow-on formula that may be of safety concern.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA specific EU measure concerns arachidonic acid oil (ARA oil) from China. Implementing Regulation (EU) 2026/459 strengthened official import
95controls following the identification of a contamination risk with cereulide.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nAccording to Commission records, there is currently no immediate plan to introduce a general legal maximum limit for cereulide in ARA oil or infant formula. Risk management therefore remains case-based, relying on EFSA assessments and general food law principles.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eHow does cereulide enter food products?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide formation occurs when cereulide-producing Bacillus cereus strains generate the toxin under suitable conditions in food or ingredients.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nContamination is therefore a two-step process:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eThe relevant microorganism must be present in raw materials, intermediates, or the production environment.\u003c/li\u003e\r\n \u003cli\u003eToxin formation must occur under favorable conditions.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe FDA explicitly describes cereulide as a \u0026ldquo;pre-formed toxin\u0026rdquo; in food.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRecent international incidents have demonstrated that contamination can propagate across multiple finished products and countries via shared ingredient streams.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWHO, EFSA, and ECDC linked recalls to arachidonic acid-containing oil (ARA oil) as a common ingredient in affected infant formula products. WHO reported that affected products and related ingredients were distributed across 99 countries and territories. In addition to the human cost, the cost to businesses was significant. For example, Nestle estimates that this one incident cost them over 200M Euro.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFrom an analytical perspective, cereulide determination is particularly challenging in complex matrices. The FDA describes quantitative analysis involving acetonitrile extraction followed by LC-MS/MS.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis highlights that cereulide cannot be reliably inferred from microbiological results alone and requires targeted chemical analysis.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat are the effects\u0026nbsp;of cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTypical acute effects of cereulide exposure include nausea and vomiting, and in some cases diarrhea.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and BfR consistently identify these as the primary acute symptoms. In EFSA\u0026rsquo;s risk assessment, vomiting was explicitly used as the critical endpoint for deriving the ARfD for infants.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nInfants are particularly at risk due to their increased susceptibility to dehydration and electrolyte imbalance.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and ECDC explicitly classify very young infants as a vulnerable group in the current event context, while WHO assessed the public health risk as moderate.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn rare cases, cereulide exposure may result in severe outcomes. BfR notes that, beyond typical gastrointestinal symptoms, life-threatening intoxications may occur in exceptional cases.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor sensitive product categories, even comparatively low concentrations require robust analytical and toxicological evaluation.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhy direct toxin detection matters\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nMicrobiological testing for Bacillus cereus provides valuable insights into hygiene status, process control, and potential contamination sources.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nHowever, when the emetic toxin cereulide is the focus, direct detection of the toxin itself is essential.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA robust risk assessment requires answering three key questions:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eIs cereulide present?\u003c/li\u003e\r\n \u003cli\u003eIn which matrix does it occur?\u003c/li\u003e\r\n \u003cli\u003eAt what concentration is it present?\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eThese data are critical for:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSuspected cases, complaints, and sensory deviations\u003c/li\u003e\r\n \u003cli\u003eRetain samples and atypical batches in quality assurance\u003c/li\u003e\r\n \u003cli\u003eRelease and hold decisions for sensitive products\u003c/li\u003e\r\n \u003cli\u003eRisk asse
95ssments in product categories such as infant formula, cereal-based foods, and high-fat products\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnalytical services by ALS\u003c/span\u003e\u003c/h4\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017, employing a \u003csup\u003e13\u003c/sup\u003eC-labeled internal standard.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe method supports companies in suspected cases, complaint investigations, release decisions, and evaluation of sensitive product categories.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times and practical implementation\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 50\u0026ndash;100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.025 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCereal-based foods (e.g. potatoes, rice, pasta)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil- and fat-rich matrices\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.1 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\u003csection class=\"section\"\u003e\u0026nbsp;\u003c/section\u003e\u003csection class=\"section\"\u003e\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Singapore\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS Singapore has currently validated the method for powdered infant formula, liquid milk, and infant cereals.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nExtension to oil-containing and starch-rich food matrices is planned. This complements the German service portfolio and supports international customer requirements.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe applied LC-MS/MS technology provides high sensitivity, high specificity, and a broad dynamic range for the determination of low-level analytes in complex matrices.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nMatrix effects can be minimized while delivering precise results within short timeframes. LC-MS/MS is therefore the analytical method of choice for demanding food matrices.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eHigh sensitivity and specificity for low-level analytes\u003c/li\u003e\r\n \u003cli\u003eSuitable for complex food matrices\u003c/li\u003e\r\n \u003cli\u003eMatrix effects can be minimized while delivering precise results\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 50 g\u003c/li\u003e\r\n \u003cli\u003eTurnaround times: Express: 3 working days; Standard: 5 working days\u003c/li\u003e\r\n \u003cli\u003eAccreditation status: ISO 17025 accreditation planned this year\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample types tested and reporting limits in Singapore\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / milk powder\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid milk / infant milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.005 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant cereals product\u
95003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in New Zealand (via CAIQTest Pacific) \u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nCereulide analysis in dairy products by LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017 and is used for testing raw materials used in dairy product manufacture as well as finished dairy products for toxin residues.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS with low levels of detection\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003eDeveloped with knowledge of methods being used for cereulide analysis in China\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSubmitted for ISO17025 accreditation under NZ (IANZ) and Chinese (CNAS) scopes\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: normal procedures for dairy products being submitted for chemical analysis\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in New Zealand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula, dairy powders\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula and milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.01 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRaw materials (including ARA)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\r\n\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003cbr /\u003e\r\nALS in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using\u0026nbsp;\u0026nbsp;\u003cspan style=\"font-size: 1.125rem;\"\u003eLC-MS/MS to support food manufacturers in verifying product safety and making informed quality decisions. Testing is performed according to ISO 18465:2017, using a \u0026sup1;\u0026sup3;C-labelled internal standard for accurate and reliable quantification.\u003c/span\u003e\u003c/p\u003e\r\n\u003cspan data-teams=\"true\"\u003e\u003c/span\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: 1.125rem;\"\u003eThe service supports companies in product release decisions, complaint investigations, suspected food intoxication cases, evaluation of sensitive food categories, and quality monitoring programs.\u003c/span\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / Infant nutrition\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eDairy products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRice products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eReady-to-eat foods\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003c/span\u003e\u003cspan style=\"color: #004cab;\"\u003eContact\u003c/span\u003e\u003c/h4\u003e\r\n\u003cdiv class=\"contact-box\"\u003e\r\n\u003cp\u003e\r\nWould you like to assess whether your matrix is suitable or receive a quotation for analysis?\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nALS experts will support you with sample requirements, matrix evaluation, and selection of an appropriate analytical strategy.\r\n\u003c/p\u003e\r\n\u003c/div\u003e\r\n\u003ca class=\"primary-button\" href=\"/contact-us\"\u003eTalk to us\u003c/a\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section Sources\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eSources\u003c/span\u003e\u003c/h4\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003ca href=\"https://food.ec.europa.eu/food-safety/acn/acn-incidents/cereulide-incident_en?prefLang=de\"\u003eCereulide Incident - Food Safety - European Commission\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA gibt schnelle Risikobewertung zu Cereulid in S\u0026auml;uglingsnahrung ab | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.fda.gov/food/laboratory-methods-food/bam-quantitative-analysis-cereulide-food-products\"\u003eBAM: Quantitative Analysis for Cereulide in Food Products | FDA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/precautionary-global-recall-infant-nutrition-
95products-following-detection-bacillus-cereus\"\u003ePrecautionary global recall of infant nutrition products following detection of Bacillus cereus toxin | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA provides rapid risk assessment on cereulide in infant formula | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://eur-lex.europa.eu/eli/reg_impl/2026/459/oj/eng?eliuri=eli%3Areg_impl%3A2026%3A459%3Aoj\u0026amp;locale=de\"\u003eImplementing regulation - EU - 2026/459 - DE - EUR-Lex\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/de/efsajournal/pub/9984\"\u003eMulti-country foodborne event caused by cereulide in infant formula products | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.bfr.bund.de/mitteilung/cereulid-in-saeuglingsnahrung/\"\u003eCereulid in S\u0026auml;uglingsnahrung - BfR\u003c/a\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003c/section\u003e\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-07-01T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Include in search results":{"value":true},"Headline":{"value":"Cereulide in Food Products: Risks, Detection, and Regulatory Insights"},"Short Description":{"value":"Cereulide is the emetic toxin produced by certain Bacillus cereus strains and can be pre-formed directly in food products. Therefore, detection of the microorganism alone is not always sufficient for risk assessment. The decisive factor is whether the toxin itself is present in the sample and at what concentration. Particularly for sensitive product categories, suspected cases, complaints, or conspicuous retain samples, direct cereulide analysis provides a robust basis for product safety, release decisions, and recall prevention."},"Sub-headline":{"value":"\u003cp\u003eCereulide is a heat-stable toxin that standard microbiological tests may miss. \u003c/p\u003e\u003cbr /\u003e\r\n\u003cp\u003eDirect detection is essential for reliable food safety decisions.\u003c/p\u003e"},"Meta Description":{"value":"Learn how cereulide testing supports food safety, quality assurance, and risk assessment in infant formula, dairy, cereal-based, and high-fat food products. Discover ALS LC-MS/MS analytical services and validated matrices.\r\n"},"Meta Keywords":{"value":"cereulide analysis, cereulide testing, Bacillus cereus toxin, LC-MS/MS food testing, infant formula safety, food toxin analysis, food quality assurance, cereulide detection, food safety testing, ALS analytical services, emetic toxin, Bacillus cereus, infant food analysis, dairy product testing, toxin risk assessment, ISO 18465:2017, food contamination analysis, cereal-based food testing, ARA oil contamination, food laboratory services\r\n"},"Meta Title":{"value":"Cereulide Analysis for Food Safety | LC-MS/MS Testing for Infant Formula \u0026 Food Products | ALS Global"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}}
95,{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"cba35fbc-28ef-4f94-b9c8-ae269cd5e94e","url":"/news-and-publications/food-blog/articles-2026/welcome-to-the-food-insights-blog","name":"Welcome to the Food Insights blog","displayName":"Welcome to the Food Insights blog","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnswers and observations from ALS, your trusted partner for reliable food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nYou may know that clients rely on us to help ensure the safety, quality and authenticity of their food products through our industry-leading testing services across our global lab network \u0026ndash; but it\u0026rsquo;s more than that.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur highly experienced experts are dedicated to providing unmatched professional technical consultancy: when you need us, we\u0026rsquo;re there for you, developing personalized, tailored solutions to meet your needs and answering your questions about testing, inspection, auditing, and the specific challenges facing your business, industry and the market.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn this spirit of knowledge sharing, our Food team is introducing our Food Insights blog: featuring in-depth answers to some of our clients\u0026rsquo; most important questions, illuminating case studies, innovations in food testing technologies and stories from the lab and field to inform and support you.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eThe food testing business: it\u0026rsquo;s not just food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTo kick things off, we wanted to give you some insight into our wide range of testing services that go far beyond direct food quality and safety testing. If you know us as the Food team at ALS, you may not know the full extent of our services around the world offered under the umbrella of our Food business.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nSo, for our first Insights blog series, we\u0026rsquo;re introducing you to all things Food that are not just food: over the next few months, we\u0026rsquo;ll take you inside the laboratory and out to the field to reveal the surprising breadth of our beyond-Food services. Each month, the blog will provide an overview of a service area followed by an in-depth story that delves into the work that service\u0026rsquo;s team is doing to support our clients in helping improve life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;
95\"\u003eChallenge testing: meeting any food safety challenge\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nAmong our services, challenge testing may be familiar to many but not all our clients. Challenge and shelf-life tests can help to ensure that products remain microbiologically safe and of acceptable quality throughout the declared shelf life, while also meeting regulatory expectations.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor our industry partners \u0026ndash; food manufacturers, quality and technical managers, product development teams, food safety professionals, and packaging specialists \u0026ndash; who are responsible for shelf-life validation and regulatory compliance, ALS provides shelf-life studies under controlled and realistic storage conditions to help food businesses verify product durability, safety and quality throughout the intended shelf life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThese services are not one-size-fits-all; tailored studies are adapted to the client\u0026rsquo;s needs. We help generate data that is both scientifically robust and commercially relevant, enabling clients to justify shelf-life periods, validate packaging formats such as MAP, and assess the impact of contamination risks, storage conditions and product formulation.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur challenge testing services offer:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSupport for regulatory compliance through evidence-based shelf-life validation\u003c/li\u003e\r\n \u003cli\u003eAssessment of both safety and quality: not only microbiological criteria but also practical product stability \u003c/li\u003e\r\n \u003cli\u003eActionable results that can support product development, label claims, risk assessment and customer assurance.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eThese studies can support evidence-based shelf-life decisions and compliance, in line with EU regulations.\u003c/p\u003e\r\n\u003cp\u003eShelf-life validation is critically important as a compliance tool, but moreover as a valuable approach for improving product safety, quality and packaging decisions. That\u0026rsquo;s why clients rely on ALS as their knowledgeable and reliable partner for shelf-life studies, challenge testing and regulatory support.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eDon\u0026rsquo;t miss our upcoming challenge testing webinar\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nWant to find out more about how our challenge and shelf-life testing services for food products can help you meet key challenges including EU regulations?\u003c/p\u003e\r\n\u003cp\u003e\r\nJoin us on June 25 for our free, live webinar, \u0026ldquo;Challenge testing in food: technical and practical aspects explained.\u0026rdquo;\u003c/p\u003e\r\n\u003cp\u003e\r\nExplore the technical aspects of microbiological challenge testing used to support food safety and regulatory compliance.\u003c/p\u003e\r\n\u003cp\u003eGet more details about the webinar and register today at: \u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003e\u003c/a\u003e\u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003eChallenge Test in RTE Food | Global Webinar | Join ALS Experts\u003c/a\u003e\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003cbr /\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971\u0026iar=0\u0026w=2971","alt":"Laboratory hands using tweezers to handle egg yolk sample in petri dish","width":"2971","height":"2971"}},"Podcast ID":{"value":""},"Publication Country":{"value":""}
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95,{"uid":"5107b459-0f36-45d7-a1ac-cec23765f2a1","componentName":"CircleTilesHome","dataSource":"{E9B1950B-D653-4BEA-B59C-46E3B930E599}","isContentResolved":true,"params":{"DynamicPlaceholderId":"13"},"fields":{"Elements":[{"id":"1866fa09-5324-436b-8641-9a99e46494a4","url":"/data/circles-home-items/about-blog","name":"About blog","displayName":"About blog","fields":{"Description":{"value":"\u003cp\u003eOur valued clients\u0026rsquo; questions about food and consumer product safety and quality, the dynamic regulatory environment driving testing challenges, and our wide range of services and expertise inspired us to launch the Food Insights blog. \u003cbr /\u003e\r\nStay informed by visiting the blog each month for new insights and stories from the lab and field.\u003c/p\u003e"},"Headline":{"value":"About blog"},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-04/king-st-10.jpg?h=666\u0026iar=0\u0026w=999","alt":"Two professionals sitting on a grey sofa reviewing information on a laptop placed on a small round wooden table, with one person pointing at the screen in a modern office setting.","width":"999","height":"666"}},"Link":{"value":{"href":""}}}}],"Headline":{"value":""},"Image":{"value":{}}}},{"uid":"9efbb2f3-1a1c-4aa6-a198-2425c709acec","componentName":"NewsShowcase","dataSource":"{924A7E44-4860-42A4-BBD5-3EA18DF8EC77}","isContentResolved":true,"params":{"DynamicPlaceholderId":"14"},"fields":{"Elements":[{"id":"2b4cb69c-5995-47eb-9788-a60467712b1b","url":"/news-and-publications/food-blog/articles-2026/challenge-testing-in-food_webinar-questions-answered","name":"Challenge testing in food_webinar questions answered","displayName":"Challenge testing in food_webinar questions answered","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eIf you\u0026rsquo;re stepping into the world of food microbiology, food law, and food safety, challenge testing is one of those topics you\u0026rsquo;ll hear again and again \u0026ndash; and for good reason.\u003c/p\u003e\r\n\u003cp\u003e\r\nThat\u0026rsquo;s why in our inaugural Food Insights blog post, we introduced you to the role of challenge testing \u0026ndash; particularly considering the regulations impacting food manufacturers who market products in the EU.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nChallenge testing sits at the intersection of science, regulation and real-world food production, helping answer some of the most important questions in the industry, like:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003cstrong\u003eIs a ready-to-eat product truly safe throughout its shelf life?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eWill a product support pathogen growth?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eHow can food businesses back up shelf-life decisions with solid evidence?\u003c/strong\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eOur professional challenge testing services put food safety, quality and shelf-life to the test with scientific knowledge. This enables the confidence of our clients in their products and helps support their compliance with food safety regulations.\u003c/p\u003e\r\n\u003cp\u003e\r\nAt our recent global webinar, \u0026ldquo;Challenge test in RTE food. Supporting EU Listeria regulatory compliance,\u0026rdquo; we answered these and many other great questions from attendees. If you were among them, thank you for joining us. It was great to engage with so many professionals across the food sector \u0026ndash; from experienced specialists to those just starting their journey in food microbiology and safety.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe number and quality of questions we received showed just how relevant this topic is for today\u0026rsquo;s food industry.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat the challenge testing webinar covered\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nDuring the session, our experts looked at the \u003cstrong\u003etechnical and practical role of challenge testing\u003c/strong\u003e in supporting food safety and regulatory compliance, especially for\r\n\u003cstrong\u003eready-to-eat (RTE) foods\u003c/strong\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003eKey topics included:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eWhat challenge testing is and when it is needed\u003c/li\u003e\r\n \u003cli\u003eHow it supports \u003cstrong\u003eshelf-life validation\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003eWhy it matters for assessing the growth potential of pathogens such as \u003cem\u003eListeria monocytogenes\u003c/em\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe webinar also highlighted an important point:\r\n\u003cstrong\u003echallenge testing is not just about meeting a requirement.\u003c/strong\u003e\r\nIt is about generating meaningful evidence that can support better decision-making for product safety,\r\nquality, labelling and consumer protection.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA full file of the entire Q\u0026amp;A from the webinar is available \u003cstrong\u003eon request\u003c/strong\u003e if you\u0026rsquo;d like\r\nto explore the discussion in detail.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor this edition of Food Insights, our Technical Services experts chose to highlight two of the questions that we think you\u0026rsquo;ll find informative.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion one\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nWe are a fudge manufacturer (shelf life: 12 months; aw = 0.60; pH = 5.0\u0026ndash;6.0). Our products are used as ingredients without further processing; they are simply added to ice cream by our customers. Our customers have asked us to conduct Listeria testing on the products we supply to them. Is this our responsibility, or is it the responsibility of the final manufacturer?\r\n\u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nWith an a\u003csub\u003ew\u003c/sub\u003e of 0.60 and pH 5.0\u0026ndash;6.0, your fudge falls well below the minimum water activity required for \u003cem\u003eListeria monocytogenes\u003c/em\u003e growth.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003cem\u003eLm\u003c/em\u003e requires a minimum a\u003csub\u003ew\u003c/sub\u003e of ~0.92 to grow. At a\u003csub\u003ew\u003c/sub\u003e = 0.60, your product is\r\nmicrobiologically stable and \u003cem\u003eLm\u003c/em\u003e should not grow, and will in fact decline over time.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis means your fudge is Category 1.3 under Regulation (EC) No 2073/2005 \u0026ndash;
95 a ready-to-eat food unable to support the growth of \u003cem\u003eL. monocytogenes\u003c/em\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA challenge test or shelf-life study for \u003cem\u003eLm\u003c/em\u003e is therefore not required for your product as a standalone product.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe ice cream manufacturer is the final FBO (food business operator); they are responsible for ensuring their finished product complies with the \u003cem\u003eLm\u003c/em\u003e criterion of 100 cfu/g throughout its shelf-life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWhen your fudge is incorporated into ice cream without further processing, it becomes part of a composite RTE product. The ice cream manufacturer must assess whether the final composite product can support \u003cem\u003eLm\u003c/em\u003e growth, and that assessment is their responsibility, not yours.\r\n\u003c/p\u003e\r\n\u003cp\u003eHowever, you have a practical and commercial obligation to supply a correctly specified, hygienically produced ingredient, following these steps:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSet up robust HACCP and prerequisite programs.\u003c/li\u003e\r\n \u003cli\u003eProvide accurate physico-chemical specifications (a\u003csub\u003ew\u003c/sub\u003e, pH) to your customer.\u003c/li\u003e\r\n \u003cli\u003eDemonstrate that your ingredient is not a source of \u003cem\u003eLm\u003c/em\u003e contamination.\u003c/li\u003e\r\n \u003cli\u003eProvide evidence that your product cannot support \u003cem\u003eLm\u003c/em\u003e growth (your a\u003csub\u003ew\u003c/sub\u003e = 0.60 is a very strong argument).\u003c/li\u003e\r\n \u003cli\u003eEnsure your GMP and hygiene controls are adequate to prevent contamination during production.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nYou should therefore provide your customer with a comprehensive product specification document including confirmed a\u003csub\u003ew\u003c/sub\u003e, pH, and evidence of your hygiene controls. This will be far more useful to them than a challenge test on an ingredient that cannot support \u003cem\u003eLm\u003c/em\u003e growth, but it can be reasonable to undertake Listeria testing as part of your management plan, to meet the microbiological specification agreed with your customer.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion two\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nIn the case of frozen products that are thawed in-store, which route should I take? \u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nThe moment your product is thawed in-store and presented for sale as fresh, it transitions from a frozen product to an RTE chilled product and must be managed accordingly, with the shelf-life clock continuing from the moment of thawing. Freezing preserves the microbiological status of the product at the time of freezing. It does not reset it. Any \u003cem\u003eLm\u003c/em\u003e present before freezing will likely survive and resume growth upon thawing.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe answer which route you should take depends on what your product is and its intrinsic characteristics after thawing:\r\n\u003c/p\u003e\r\n\u003cp\u003eRoute A. Category 1.3 (cannot support growth)\u003c/p\u003e\r\n\u003cp\u003eYour product qualifies if, after thawing, it has:\u003c/p\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eParameter\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eThreshold\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003epH\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 4.4\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003ea\u003csub\u003ew\u003c/sub\u003e\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.92\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCombined hurdles\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003epH and aw together prevent growth\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eGrowth potential (\u0026Delta;)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.5 log10 cfu/g\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eShelf-life\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026lt;5days\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cp\u003eEvidence required:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003ePhysico-chemical measurements on thawed product, not frozen\u003c/li\u003e\r\n \u003cli\u003eMeasurements at multiple timepoints during post-thaw shelf-life\u003c/li\u003e\r\n \u003cli\u003ePredictive modelling confirming no growth (should the physico-chemical properties lie within the growth range of \u003cem\u003eLm\u003c/em\u003e).\u003c/li\u003e\r\n \u003cli\u003eConfirmation that parameters remain stable throughout post-thaw shelf-life.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eCritical point: Parameters must be measured on the thawed product. Thawing can change texture, pH distribution and moisture availability, particularly for products containing ice crystals or frozen matrices.\u003c/p\u003e\r\n\u003cp\u003eRoute B. Category 1.2 (supports growth)\u003c/p\u003e\r\n\u003cp\u003e\r\nYour product falls in this category if, after thawing, pH and a\u003csub\u003ew\u003c/sub\u003e are both above their respective minima for \u003cem\u003eLm\u003c/em\u003e growth. This is the case for most thawed products such as:\r\n\u003c/p\u003e\r\n\u003cp\u003eThis is the case for most thawed products such as:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eRaw or cooked fish and seafood\u003c/li\u003e\r\n \u003cli\u003eCooked meat products\u003c/li\u003e\r\n \u003cli\u003eReady meals\u003c/li\u003e\r\n \u003cli\u003eFrozen, pH neutral, fruits and vegetables intended for RTE consumption\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nIn-store thawing creates a new food safety scenario that must be assessed independently of frozen shelf-life. The key questions are: does your product support \u003cem\u003eLm\u003c/em\u003e growth once thawed, and who, manufacturer or retailer, is responsible for validating the post-thaw shelf-life? In most cases, a challenge test performed on the thawed product under realistic retail and consumer temperature conditions will be the most defensible route to demonstrating compliance with Regulation (EC) No 2073/2005. The retailer thawing a product in-store becomes the FBO responsible for the safety of the thawed product. The retailer must define, validate and manage the post-thaw shelf-life, ideally supported by data and guidance from the original manufacturer.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe retailer inherits the food safety risk at the moment of thawing, so your only real protection is the quality of information and guarantees you obtain from the manufacturer BEFORE the product enters the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003eThe core issue: If a frozen ready-to-eat product arrives at the retailer already contaminated with \u003cem\u003eListeria monocytogenes\u003c/em\u003e, the retailer has no practical means of eliminating that contamination before thawing and selling it.\u003c/p\u003e\r\n\u003cp\u003eThere is no kill step available to the retailer, no decontamination treatment available post-thaw, no reformulation option available at the retail stage, and no meaningful corrective action available once the product is in the store.\u003c/p\u003e\r\n\u003cp\u003eThe retailer's only window of control is at these stages:\u003c/p\u003e\r\n\u003col\u003e\r\n \u003cli\u003eBefore purchasing: supplier approval and specification requirements\u003c/li\u003e\r\n \u003cli\u003eAt goods-in: incoming product testing and verification\u003c/li\u003e\r\n \u003cli\u003eDuring thawing: hygiene controls to prevent additional contamination\u003c/li\u003e\r\n \u003cli\u003ePost-thaw shelf-life management: temperature control and date management\u003c/li\u003e\r\n\u003c/ol\u003e\r\n\u003cp\u003eOnly the first of these 4 stages gives the retailer any meaningful leverage over the contamination risk they will inherit.\u003c/p\u003e\r\n\u003cp\u003e\r\nThanks for all the great questions from the webinar \u0026ndash; they show how challenging it is to understand the regulations \u0026ndash; and reveal the importance of staying informed about the practical application of microbiology, food law and product responsibility across the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #004cab;\"\u003eGet access to the full webinar Q\u0026amp;A or learn more about challenge testing and shelf-life support from ALS.\u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003ca class=\"primary-button\" href=\"https://40dy51.share-na2.hsforms.com/22nUgxuolR7-i7TPOQQt0qA\"\u003eLearn more\u003c/a\u003e\r\n\u003c/p\u003e\r\n\u003cp style=\"margin:0; line-height:1.1;\"\u003e\u003cspan style=\"font-size: 10px;\"\u003e\u003cem\u003eThe information in this article is provided for general informational purposes only and is not intended as legal, regulatory, technical, or professional advice. \u003cbr /\u003e\r\nReaders should seek independent advice appropriate to their circumstances and not rely on any information contained herein. \u003cbr /\u003e\r\nALS does not guarantee the accuracy or c
95ompleteness of the information and disclaims liability in connection to the information to the fullest extent permitted by law.\u003c/em\u003e\u003c/span\u003e\u003c/p\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-08-21T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Include in search results":{"value":true},"Headline":{"value":"Challenge testing in food: webinar questions answered by our Technical Services experts"},"Short Description":{"value":""},"Sub-headline":{"value":""},"Meta Description":{"value":"Discover expert answers to key challenge testing questions, including Listeria compliance, shelf-life validation, frozen products and RTE food safety requirements."},"Meta Keywords":{"value":"challenge testing food"},"Meta Title":{"value":"Challenge Testing in Food: Top Webinar Questions Answered | ALS"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}},{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"b72355a9-ce95-4975-8925-7667e2467420","url":"/news-and-publications/food-blog/articles-2026/cereulide-in-food-products","name":"Cereulide in Food Products","displayName":"Cereulide in Food Products","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat is cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide is a heat-stable emetic toxin produced by specific strains of Bacillus cereus. It is therefore not the bacterium itself, but a pre-formed toxin present in the food matrix.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis distinction is critical in practice, as microbiological detection of Bacillus cereus does not automatically confirm the presence of cereulide. Due to the heat stability of the toxin, a negative result is also not sufficiently conclusive. EFSA, BfR, and FDA accordingly classify cereulide as a toxicologically relevant compound in its own right.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn addition, cereulide is highly resistant to acid, heat, and enzymatic degradation. Once present in a product, the associated risk cannot be reliably eliminated through standard preparation, heating, or reconstitution.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEspecially in infant formula and other sensitive food categories, targeted toxin analysis is therefore scientifically justified.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eRegulatory status in the EU\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nBased on the current publicly available information, no harmonized EU maximum limit for cereulide across all food categories has been established.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRegulatory handling is currently based on crisis management, scientific risk assessment, and specific risk-based measures. In 2026, in response to the cereulide incident in infant formula, the European Commission activated the crisis coordination network and published key measures at EU level.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe primary scientific reference is the EFSA risk assessment from 2026. EFSA established an acute reference dose (ARfD) of 0.014 \u0026micro;g/kg body weight for infants and identified concentration levels in reconstituted infant formula and follow-on formula that may be of safety concern.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA specific EU measure concerns arachidonic acid oil (ARA oil) from China. Implementing Regulation (EU) 2026/459 strengthened official import
95controls following the identification of a contamination risk with cereulide.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nAccording to Commission records, there is currently no immediate plan to introduce a general legal maximum limit for cereulide in ARA oil or infant formula. Risk management therefore remains case-based, relying on EFSA assessments and general food law principles.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eHow does cereulide enter food products?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide formation occurs when cereulide-producing Bacillus cereus strains generate the toxin under suitable conditions in food or ingredients.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nContamination is therefore a two-step process:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eThe relevant microorganism must be present in raw materials, intermediates, or the production environment.\u003c/li\u003e\r\n \u003cli\u003eToxin formation must occur under favorable conditions.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe FDA explicitly describes cereulide as a \u0026ldquo;pre-formed toxin\u0026rdquo; in food.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRecent international incidents have demonstrated that contamination can propagate across multiple finished products and countries via shared ingredient streams.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWHO, EFSA, and ECDC linked recalls to arachidonic acid-containing oil (ARA oil) as a common ingredient in affected infant formula products. WHO reported that affected products and related ingredients were distributed across 99 countries and territories. In addition to the human cost, the cost to businesses was significant. For example, Nestle estimates that this one incident cost them over 200M Euro.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFrom an analytical perspective, cereulide determination is particularly challenging in complex matrices. The FDA describes quantitative analysis involving acetonitrile extraction followed by LC-MS/MS.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis highlights that cereulide cannot be reliably inferred from microbiological results alone and requires targeted chemical analysis.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat are the effects\u0026nbsp;of cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTypical acute effects of cereulide exposure include nausea and vomiting, and in some cases diarrhea.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and BfR consistently identify these as the primary acute symptoms. In EFSA\u0026rsquo;s risk assessment, vomiting was explicitly used as the critical endpoint for deriving the ARfD for infants.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nInfants are particularly at risk due to their increased susceptibility to dehydration and electrolyte imbalance.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and ECDC explicitly classify very young infants as a vulnerable group in the current event context, while WHO assessed the public health risk as moderate.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn rare cases, cereulide exposure may result in severe outcomes. BfR notes that, beyond typical gastrointestinal symptoms, life-threatening intoxications may occur in exceptional cases.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor sensitive product categories, even comparatively low concentrations require robust analytical and toxicological evaluation.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhy direct toxin detection matters\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nMicrobiological testing for Bacillus cereus provides valuable insights into hygiene status, process control, and potential contamination sources.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nHowever, when the emetic toxin cereulide is the focus, direct detection of the toxin itself is essential.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA robust risk assessment requires answering three key questions:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eIs cereulide present?\u003c/li\u003e\r\n \u003cli\u003eIn which matrix does it occur?\u003c/li\u003e\r\n \u003cli\u003eAt what concentration is it present?\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eThese data are critical for:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSuspected cases, complaints, and sensory deviations\u003c/li\u003e\r\n \u003cli\u003eRetain samples and atypical batches in quality assurance\u003c/li\u003e\r\n \u003cli\u003eRelease and hold decisions for sensitive products\u003c/li\u003e\r\n \u003cli\u003eRisk asse
95ssments in product categories such as infant formula, cereal-based foods, and high-fat products\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnalytical services by ALS\u003c/span\u003e\u003c/h4\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017, employing a \u003csup\u003e13\u003c/sup\u003eC-labeled internal standard.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe method supports companies in suspected cases, complaint investigations, release decisions, and evaluation of sensitive product categories.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times and practical implementation\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 50\u0026ndash;100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.025 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCereal-based foods (e.g. potatoes, rice, pasta)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil- and fat-rich matrices\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.1 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\u003csection class=\"section\"\u003e\u0026nbsp;\u003c/section\u003e\u003csection class=\"section\"\u003e\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Singapore\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS Singapore has currently validated the method for powdered infant formula, liquid milk, and infant cereals.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nExtension to oil-containing and starch-rich food matrices is planned. This complements the German service portfolio and supports international customer requirements.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe applied LC-MS/MS technology provides high sensitivity, high specificity, and a broad dynamic range for the determination of low-level analytes in complex matrices.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nMatrix effects can be minimized while delivering precise results within short timeframes. LC-MS/MS is therefore the analytical method of choice for demanding food matrices.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eHigh sensitivity and specificity for low-level analytes\u003c/li\u003e\r\n \u003cli\u003eSuitable for complex food matrices\u003c/li\u003e\r\n \u003cli\u003eMatrix effects can be minimized while delivering precise results\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 50 g\u003c/li\u003e\r\n \u003cli\u003eTurnaround times: Express: 3 working days; Standard: 5 working days\u003c/li\u003e\r\n \u003cli\u003eAccreditation status: ISO 17025 accreditation planned this year\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample types tested and reporting limits in Singapore\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / milk powder\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid milk / infant milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.005 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant cereals product\u
95003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in New Zealand (via CAIQTest Pacific) \u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nCereulide analysis in dairy products by LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017 and is used for testing raw materials used in dairy product manufacture as well as finished dairy products for toxin residues.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS with low levels of detection\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003eDeveloped with knowledge of methods being used for cereulide analysis in China\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSubmitted for ISO17025 accreditation under NZ (IANZ) and Chinese (CNAS) scopes\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: normal procedures for dairy products being submitted for chemical analysis\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in New Zealand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula, dairy powders\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula and milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.01 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRaw materials (including ARA)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\r\n\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003cbr /\u003e\r\nALS in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using\u0026nbsp;\u0026nbsp;\u003cspan style=\"font-size: 1.125rem;\"\u003eLC-MS/MS to support food manufacturers in verifying product safety and making informed quality decisions. Testing is performed according to ISO 18465:2017, using a \u0026sup1;\u0026sup3;C-labelled internal standard for accurate and reliable quantification.\u003c/span\u003e\u003c/p\u003e\r\n\u003cspan data-teams=\"true\"\u003e\u003c/span\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: 1.125rem;\"\u003eThe service supports companies in product release decisions, complaint investigations, suspected food intoxication cases, evaluation of sensitive food categories, and quality monitoring programs.\u003c/span\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / Infant nutrition\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eDairy products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRice products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eReady-to-eat foods\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003c/span\u003e\u003cspan style=\"color: #004cab;\"\u003eContact\u003c/span\u003e\u003c/h4\u003e\r\n\u003cdiv class=\"contact-box\"\u003e\r\n\u003cp\u003e\r\nWould you like to assess whether your matrix is suitable or receive a quotation for analysis?\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nALS experts will support you with sample requirements, matrix evaluation, and selection of an appropriate analytical strategy.\r\n\u003c/p\u003e\r\n\u003c/div\u003e\r\n\u003ca class=\"primary-button\" href=\"/contact-us\"\u003eTalk to us\u003c/a\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section Sources\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eSources\u003c/span\u003e\u003c/h4\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003ca href=\"https://food.ec.europa.eu/food-safety/acn/acn-incidents/cereulide-incident_en?prefLang=de\"\u003eCereulide Incident - Food Safety - European Commission\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA gibt schnelle Risikobewertung zu Cereulid in S\u0026auml;uglingsnahrung ab | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.fda.gov/food/laboratory-methods-food/bam-quantitative-analysis-cereulide-food-products\"\u003eBAM: Quantitative Analysis for Cereulide in Food Products | FDA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/precautionary-global-recall-infant-nutrition-
95products-following-detection-bacillus-cereus\"\u003ePrecautionary global recall of infant nutrition products following detection of Bacillus cereus toxin | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA provides rapid risk assessment on cereulide in infant formula | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://eur-lex.europa.eu/eli/reg_impl/2026/459/oj/eng?eliuri=eli%3Areg_impl%3A2026%3A459%3Aoj\u0026amp;locale=de\"\u003eImplementing regulation - EU - 2026/459 - DE - EUR-Lex\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/de/efsajournal/pub/9984\"\u003eMulti-country foodborne event caused by cereulide in infant formula products | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.bfr.bund.de/mitteilung/cereulid-in-saeuglingsnahrung/\"\u003eCereulid in S\u0026auml;uglingsnahrung - BfR\u003c/a\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003c/section\u003e\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-07-01T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Include in search results":{"value":true},"Headline":{"value":"Cereulide in Food Products: Risks, Detection, and Regulatory Insights"},"Short Description":{"value":"Cereulide is the emetic toxin produced by certain Bacillus cereus strains and can be pre-formed directly in food products. Therefore, detection of the microorganism alone is not always sufficient for risk assessment. The decisive factor is whether the toxin itself is present in the sample and at what concentration. Particularly for sensitive product categories, suspected cases, complaints, or conspicuous retain samples, direct cereulide analysis provides a robust basis for product safety, release decisions, and recall prevention."},"Sub-headline":{"value":"\u003cp\u003eCereulide is a heat-stable toxin that standard microbiological tests may miss. \u003c/p\u003e\u003cbr /\u003e\r\n\u003cp\u003eDirect detection is essential for reliable food safety decisions.\u003c/p\u003e"},"Meta Description":{"value":"Learn how cereulide testing supports food safety, quality assurance, and risk assessment in infant formula, dairy, cereal-based, and high-fat food products. Discover ALS LC-MS/MS analytical services and validated matrices.\r\n"},"Meta Keywords":{"value":"cereulide analysis, cereulide testing, Bacillus cereus toxin, LC-MS/MS food testing, infant formula safety, food toxin analysis, food quality assurance, cereulide detection, food safety testing, ALS analytical services, emetic toxin, Bacillus cereus, infant food analysis, dairy product testing, toxin risk assessment, ISO 18465:2017, food contamination analysis, cereal-based food testing, ARA oil contamination, food laboratory services\r\n"},"Meta Title":{"value":"Cereulide Analysis for Food Safety | LC-MS/MS Testing for Infant Formula \u0026 Food Products | ALS Global"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}}
95,{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"cba35fbc-28ef-4f94-b9c8-ae269cd5e94e","url":"/news-and-publications/food-blog/articles-2026/welcome-to-the-food-insights-blog","name":"Welcome to the Food Insights blog","displayName":"Welcome to the Food Insights blog","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnswers and observations from ALS, your trusted partner for reliable food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nYou may know that clients rely on us to help ensure the safety, quality and authenticity of their food products through our industry-leading testing services across our global lab network \u0026ndash; but it\u0026rsquo;s more than that.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur highly experienced experts are dedicated to providing unmatched professional technical consultancy: when you need us, we\u0026rsquo;re there for you, developing personalized, tailored solutions to meet your needs and answering your questions about testing, inspection, auditing, and the specific challenges facing your business, industry and the market.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn this spirit of knowledge sharing, our Food team is introducing our Food Insights blog: featuring in-depth answers to some of our clients\u0026rsquo; most important questions, illuminating case studies, innovations in food testing technologies and stories from the lab and field to inform and support you.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eThe food testing business: it\u0026rsquo;s not just food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTo kick things off, we wanted to give you some insight into our wide range of testing services that go far beyond direct food quality and safety testing. If you know us as the Food team at ALS, you may not know the full extent of our services around the world offered under the umbrella of our Food business.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nSo, for our first Insights blog series, we\u0026rsquo;re introducing you to all things Food that are not just food: over the next few months, we\u0026rsquo;ll take you inside the laboratory and out to the field to reveal the surprising breadth of our beyond-Food services. Each month, the blog will provide an overview of a service area followed by an in-depth story that delves into the work that service\u0026rsquo;s team is doing to support our clients in helping improve life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;
95\"\u003eChallenge testing: meeting any food safety challenge\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nAmong our services, challenge testing may be familiar to many but not all our clients. Challenge and shelf-life tests can help to ensure that products remain microbiologically safe and of acceptable quality throughout the declared shelf life, while also meeting regulatory expectations.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor our industry partners \u0026ndash; food manufacturers, quality and technical managers, product development teams, food safety professionals, and packaging specialists \u0026ndash; who are responsible for shelf-life validation and regulatory compliance, ALS provides shelf-life studies under controlled and realistic storage conditions to help food businesses verify product durability, safety and quality throughout the intended shelf life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThese services are not one-size-fits-all; tailored studies are adapted to the client\u0026rsquo;s needs. We help generate data that is both scientifically robust and commercially relevant, enabling clients to justify shelf-life periods, validate packaging formats such as MAP, and assess the impact of contamination risks, storage conditions and product formulation.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur challenge testing services offer:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSupport for regulatory compliance through evidence-based shelf-life validation\u003c/li\u003e\r\n \u003cli\u003eAssessment of both safety and quality: not only microbiological criteria but also practical product stability \u003c/li\u003e\r\n \u003cli\u003eActionable results that can support product development, label claims, risk assessment and customer assurance.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eThese studies can support evidence-based shelf-life decisions and compliance, in line with EU regulations.\u003c/p\u003e\r\n\u003cp\u003eShelf-life validation is critically important as a compliance tool, but moreover as a valuable approach for improving product safety, quality and packaging decisions. That\u0026rsquo;s why clients rely on ALS as their knowledgeable and reliable partner for shelf-life studies, challenge testing and regulatory support.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eDon\u0026rsquo;t miss our upcoming challenge testing webinar\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nWant to find out more about how our challenge and shelf-life testing services for food products can help you meet key challenges including EU regulations?\u003c/p\u003e\r\n\u003cp\u003e\r\nJoin us on June 25 for our free, live webinar, \u0026ldquo;Challenge testing in food: technical and practical aspects explained.\u0026rdquo;\u003c/p\u003e\r\n\u003cp\u003e\r\nExplore the technical aspects of microbiological challenge testing used to support food safety and regulatory compliance.\u003c/p\u003e\r\n\u003cp\u003eGet more details about the webinar and register today at: \u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003e\u003c/a\u003e\u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003eChallenge Test in RTE Food | Global Webinar | Join ALS Experts\u003c/a\u003e\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003cbr /\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971\u0026iar=0\u0026w=2971","alt":"Laboratory hands using tweezers to handle egg yolk sample in petri dish","width":"2971","height":"2971"}},"Podcast ID":{"value":""},"Publication Country":{"value":""}
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This enables the confidence of our clients in their products and helps support their compliance with food safety regulations.\u003c/p\u003e\r\n\u003cp\u003e\r\nAt our recent global webinar, \u0026ldquo;Challenge test in RTE food. Supporting EU Listeria regulatory compliance,\u0026rdquo; we answered these and many other great questions from attendees. If you were among them, thank you for joining us. It was great to engage with so many professionals across the food sector \u0026ndash; from experienced specialists to those just starting their journey in food microbiology and safety.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe number and quality of questions we received showed just how relevant this topic is for today\u0026rsquo;s food industry.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat the challenge testing webinar covered\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nDuring the session, our experts looked at the \u003cstrong\u003etechnical and practical role of challenge testing\u003c/strong\u003e in supporting food safety and regulatory compliance, especially for\r\n\u003cstrong\u003eready-to-eat (RTE) foods\u003c/strong\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003eKey topics included:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eWhat challenge testing is and when it is needed\u003c/li\u003e\r\n \u003cli\u003eHow it supports \u003cstrong\u003eshelf-life validation\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003eWhy it matters for assessing the growth potential of pathogens such as \u003cem\u003eListeria monocytogenes\u003c/em\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe webinar also highlighted an important point:\r\n\u003cstrong\u003echallenge testing is not just about meeting a requirement.\u003c/strong\u003e\r\nIt is about generating meaningful evidence that can support better decision-making for product safety,\r\nquality, labelling and consumer protection.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA full file of the entire Q\u0026amp;A from the webinar is available \u003cstrong\u003eon request\u003c/strong\u003e if you\u0026rsquo;d like\r\nto explore the discussion in detail.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor this edition of Food Insights, our Technical Services experts chose to highlight two of the questions that we think you\u0026rsquo;ll find informative.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion one\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nWe are a fudge manufacturer (shelf life: 12 months; aw = 0.60; pH = 5.0\u0026ndash;6.0). Our products are used as ingredients without further processing; they are simply added to ice cream by our customers. Our customers have asked us to conduct Listeria testing on the products we supply to them. Is this our responsibility, or is it the responsibility of the final manufacturer?\r\n\u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nWith an a\u003csub\u003ew\u003c/sub\u003e of 0.60 and pH 5.0\u0026ndash;6.0, your fudge falls well below the minimum water activity required for \u003cem\u003eListeria monocytogenes\u003c/em\u003e growth.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003cem\u003eLm\u003c/em\u003e requires a minimum a\u003csub\u003ew\u003c/sub\u003e of ~0.92 to grow. At a\u003csub\u003ew\u003c/sub\u003e = 0.60, your product is\r\nmicrobiologically stable and \u003cem\u003eLm\u003c/em\u003e should not grow, and will in fact decline over time.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis means your fudge is Category 1.3 under Regulation (EC) No 2073/2005 \u0026ndash;
95 a ready-to-eat food unable to support the growth of \u003cem\u003eL. monocytogenes\u003c/em\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA challenge test or shelf-life study for \u003cem\u003eLm\u003c/em\u003e is therefore not required for your product as a standalone product.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe ice cream manufacturer is the final FBO (food business operator); they are responsible for ensuring their finished product complies with the \u003cem\u003eLm\u003c/em\u003e criterion of 100 cfu/g throughout its shelf-life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWhen your fudge is incorporated into ice cream without further processing, it becomes part of a composite RTE product. The ice cream manufacturer must assess whether the final composite product can support \u003cem\u003eLm\u003c/em\u003e growth, and that assessment is their responsibility, not yours.\r\n\u003c/p\u003e\r\n\u003cp\u003eHowever, you have a practical and commercial obligation to supply a correctly specified, hygienically produced ingredient, following these steps:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSet up robust HACCP and prerequisite programs.\u003c/li\u003e\r\n \u003cli\u003eProvide accurate physico-chemical specifications (a\u003csub\u003ew\u003c/sub\u003e, pH) to your customer.\u003c/li\u003e\r\n \u003cli\u003eDemonstrate that your ingredient is not a source of \u003cem\u003eLm\u003c/em\u003e contamination.\u003c/li\u003e\r\n \u003cli\u003eProvide evidence that your product cannot support \u003cem\u003eLm\u003c/em\u003e growth (your a\u003csub\u003ew\u003c/sub\u003e = 0.60 is a very strong argument).\u003c/li\u003e\r\n \u003cli\u003eEnsure your GMP and hygiene controls are adequate to prevent contamination during production.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nYou should therefore provide your customer with a comprehensive product specification document including confirmed a\u003csub\u003ew\u003c/sub\u003e, pH, and evidence of your hygiene controls. This will be far more useful to them than a challenge test on an ingredient that cannot support \u003cem\u003eLm\u003c/em\u003e growth, but it can be reasonable to undertake Listeria testing as part of your management plan, to meet the microbiological specification agreed with your customer.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion two\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nIn the case of frozen products that are thawed in-store, which route should I take? \u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nThe moment your product is thawed in-store and presented for sale as fresh, it transitions from a frozen product to an RTE chilled product and must be managed accordingly, with the shelf-life clock continuing from the moment of thawing. Freezing preserves the microbiological status of the product at the time of freezing. It does not reset it. Any \u003cem\u003eLm\u003c/em\u003e present before freezing will likely survive and resume growth upon thawing.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe answer which route you should take depends on what your product is and its intrinsic characteristics after thawing:\r\n\u003c/p\u003e\r\n\u003cp\u003eRoute A. Category 1.3 (cannot support growth)\u003c/p\u003e\r\n\u003cp\u003eYour product qualifies if, after thawing, it has:\u003c/p\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eParameter\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eThreshold\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003epH\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 4.4\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003ea\u003csub\u003ew\u003c/sub\u003e\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.92\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCombined hurdles\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003epH and aw together prevent growth\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eGrowth potential (\u0026Delta;)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.5 log10 cfu/g\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eShelf-life\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026lt;5days\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cp\u003eEvidence required:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003ePhysico-chemical measurements on thawed product, not frozen\u003c/li\u003e\r\n \u003cli\u003eMeasurements at multiple timepoints during post-thaw shelf-life\u003c/li\u003e\r\n \u003cli\u003ePredictive modelling confirming no growth (should the physico-chemical properties lie within the growth range of \u003cem\u003eLm\u003c/em\u003e).\u003c/li\u003e\r\n \u003cli\u003eConfirmation that parameters remain stable throughout post-thaw shelf-life.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eCritical point: Parameters must be measured on the thawed product. Thawing can change texture, pH distribution and moisture availability, particularly for products containing ice crystals or frozen matrices.\u003c/p\u003e\r\n\u003cp\u003eRoute B. Category 1.2 (supports growth)\u003c/p\u003e\r\n\u003cp\u003e\r\nYour product falls in this category if, after thawing, pH and a\u003csub\u003ew\u003c/sub\u003e are both above their respective minima for \u003cem\u003eLm\u003c/em\u003e growth. This is the case for most thawed products such as:\r\n\u003c/p\u003e\r\n\u003cp\u003eThis is the case for most thawed products such as:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eRaw or cooked fish and seafood\u003c/li\u003e\r\n \u003cli\u003eCooked meat products\u003c/li\u003e\r\n \u003cli\u003eReady meals\u003c/li\u003e\r\n \u003cli\u003eFrozen, pH neutral, fruits and vegetables intended for RTE consumption\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nIn-store thawing creates a new food safety scenario that must be assessed independently of frozen shelf-life. The key questions are: does your product support \u003cem\u003eLm\u003c/em\u003e growth once thawed, and who, manufacturer or retailer, is responsible for validating the post-thaw shelf-life? In most cases, a challenge test performed on the thawed product under realistic retail and consumer temperature conditions will be the most defensible route to demonstrating compliance with Regulation (EC) No 2073/2005. The retailer thawing a product in-store becomes the FBO responsible for the safety of the thawed product. The retailer must define, validate and manage the post-thaw shelf-life, ideally supported by data and guidance from the original manufacturer.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe retailer inherits the food safety risk at the moment of thawing, so your only real protection is the quality of information and guarantees you obtain from the manufacturer BEFORE the product enters the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003eThe core issue: If a frozen ready-to-eat product arrives at the retailer already contaminated with \u003cem\u003eListeria monocytogenes\u003c/em\u003e, the retailer has no practical means of eliminating that contamination before thawing and selling it.\u003c/p\u003e\r\n\u003cp\u003eThere is no kill step available to the retailer, no decontamination treatment available post-thaw, no reformulation option available at the retail stage, and no meaningful corrective action available once the product is in the store.\u003c/p\u003e\r\n\u003cp\u003eThe retailer's only window of control is at these stages:\u003c/p\u003e\r\n\u003col\u003e\r\n \u003cli\u003eBefore purchasing: supplier approval and specification requirements\u003c/li\u003e\r\n \u003cli\u003eAt goods-in: incoming product testing and verification\u003c/li\u003e\r\n \u003cli\u003eDuring thawing: hygiene controls to prevent additional contamination\u003c/li\u003e\r\n \u003cli\u003ePost-thaw shelf-life management: temperature control and date management\u003c/li\u003e\r\n\u003c/ol\u003e\r\n\u003cp\u003eOnly the first of these 4 stages gives the retailer any meaningful leverage over the contamination risk they will inherit.\u003c/p\u003e\r\n\u003cp\u003e\r\nThanks for all the great questions from the webinar \u0026ndash; they show how challenging it is to understand the regulations \u0026ndash; and reveal the importance of staying informed about the practical application of microbiology, food law and product responsibility across the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #004cab;\"\u003eGet access to the full webinar Q\u0026amp;A or learn more about challenge testing and shelf-life support from ALS.\u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003ca class=\"primary-button\" href=\"https://40dy51.share-na2.hsforms.com/22nUgxuolR7-i7TPOQQt0qA\"\u003eLearn more\u003c/a\u003e\r\n\u003c/p\u003e\r\n\u003cp style=\"margin:0; line-height:1.1;\"\u003e\u003cspan style=\"font-size: 10px;\"\u003e\u003cem\u003eThe information in this article is provided for general informational purposes only and is not intended as legal, regulatory, technical, or professional advice. \u003cbr /\u003e\r\nReaders should seek independent advice appropriate to their circumstances and not rely on any information contained herein. \u003cbr /\u003e\r\nALS does not guarantee the accuracy or c
95ompleteness of the information and disclaims liability in connection to the information to the fullest extent permitted by law.\u003c/em\u003e\u003c/span\u003e\u003c/p\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-08-21T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Include in search results":{"value":true},"Headline":{"value":"Challenge testing in food: webinar questions answered by our Technical Services experts"},"Short Description":{"value":""},"Sub-headline":{"value":""},"Meta Description":{"value":"Discover expert answers to key challenge testing questions, including Listeria compliance, shelf-life validation, frozen products and RTE food safety requirements."},"Meta Keywords":{"value":"challenge testing food"},"Meta Title":{"value":"Challenge Testing in Food: Top Webinar Questions Answered | ALS"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}},{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"b72355a9-ce95-4975-8925-7667e2467420","url":"/news-and-publications/food-blog/articles-2026/cereulide-in-food-products","name":"Cereulide in Food Products","displayName":"Cereulide in Food Products","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat is cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide is a heat-stable emetic toxin produced by specific strains of Bacillus cereus. It is therefore not the bacterium itself, but a pre-formed toxin present in the food matrix.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis distinction is critical in practice, as microbiological detection of Bacillus cereus does not automatically confirm the presence of cereulide. Due to the heat stability of the toxin, a negative result is also not sufficiently conclusive. EFSA, BfR, and FDA accordingly classify cereulide as a toxicologically relevant compound in its own right.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn addition, cereulide is highly resistant to acid, heat, and enzymatic degradation. Once present in a product, the associated risk cannot be reliably eliminated through standard preparation, heating, or reconstitution.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEspecially in infant formula and other sensitive food categories, targeted toxin analysis is therefore scientifically justified.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eRegulatory status in the EU\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nBased on the current publicly available information, no harmonized EU maximum limit for cereulide across all food categories has been established.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRegulatory handling is currently based on crisis management, scientific risk assessment, and specific risk-based measures. In 2026, in response to the cereulide incident in infant formula, the European Commission activated the crisis coordination network and published key measures at EU level.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe primary scientific reference is the EFSA risk assessment from 2026. EFSA established an acute reference dose (ARfD) of 0.014 \u0026micro;g/kg body weight for infants and identified concentration levels in reconstituted infant formula and follow-on formula that may be of safety concern.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA specific EU measure concerns arachidonic acid oil (ARA oil) from China. Implementing Regulation (EU) 2026/459 strengthened official import
95controls following the identification of a contamination risk with cereulide.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nAccording to Commission records, there is currently no immediate plan to introduce a general legal maximum limit for cereulide in ARA oil or infant formula. Risk management therefore remains case-based, relying on EFSA assessments and general food law principles.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eHow does cereulide enter food products?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide formation occurs when cereulide-producing Bacillus cereus strains generate the toxin under suitable conditions in food or ingredients.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nContamination is therefore a two-step process:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eThe relevant microorganism must be present in raw materials, intermediates, or the production environment.\u003c/li\u003e\r\n \u003cli\u003eToxin formation must occur under favorable conditions.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe FDA explicitly describes cereulide as a \u0026ldquo;pre-formed toxin\u0026rdquo; in food.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRecent international incidents have demonstrated that contamination can propagate across multiple finished products and countries via shared ingredient streams.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWHO, EFSA, and ECDC linked recalls to arachidonic acid-containing oil (ARA oil) as a common ingredient in affected infant formula products. WHO reported that affected products and related ingredients were distributed across 99 countries and territories. In addition to the human cost, the cost to businesses was significant. For example, Nestle estimates that this one incident cost them over 200M Euro.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFrom an analytical perspective, cereulide determination is particularly challenging in complex matrices. The FDA describes quantitative analysis involving acetonitrile extraction followed by LC-MS/MS.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis highlights that cereulide cannot be reliably inferred from microbiological results alone and requires targeted chemical analysis.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat are the effects\u0026nbsp;of cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTypical acute effects of cereulide exposure include nausea and vomiting, and in some cases diarrhea.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and BfR consistently identify these as the primary acute symptoms. In EFSA\u0026rsquo;s risk assessment, vomiting was explicitly used as the critical endpoint for deriving the ARfD for infants.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nInfants are particularly at risk due to their increased susceptibility to dehydration and electrolyte imbalance.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and ECDC explicitly classify very young infants as a vulnerable group in the current event context, while WHO assessed the public health risk as moderate.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn rare cases, cereulide exposure may result in severe outcomes. BfR notes that, beyond typical gastrointestinal symptoms, life-threatening intoxications may occur in exceptional cases.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor sensitive product categories, even comparatively low concentrations require robust analytical and toxicological evaluation.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhy direct toxin detection matters\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nMicrobiological testing for Bacillus cereus provides valuable insights into hygiene status, process control, and potential contamination sources.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nHowever, when the emetic toxin cereulide is the focus, direct detection of the toxin itself is essential.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA robust risk assessment requires answering three key questions:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eIs cereulide present?\u003c/li\u003e\r\n \u003cli\u003eIn which matrix does it occur?\u003c/li\u003e\r\n \u003cli\u003eAt what concentration is it present?\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eThese data are critical for:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSuspected cases, complaints, and sensory deviations\u003c/li\u003e\r\n \u003cli\u003eRetain samples and atypical batches in quality assurance\u003c/li\u003e\r\n \u003cli\u003eRelease and hold decisions for sensitive products\u003c/li\u003e\r\n \u003cli\u003eRisk asse
95ssments in product categories such as infant formula, cereal-based foods, and high-fat products\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnalytical services by ALS\u003c/span\u003e\u003c/h4\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017, employing a \u003csup\u003e13\u003c/sup\u003eC-labeled internal standard.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe method supports companies in suspected cases, complaint investigations, release decisions, and evaluation of sensitive product categories.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times and practical implementation\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 50\u0026ndash;100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.025 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCereal-based foods (e.g. potatoes, rice, pasta)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil- and fat-rich matrices\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.1 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\u003csection class=\"section\"\u003e\u0026nbsp;\u003c/section\u003e\u003csection class=\"section\"\u003e\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Singapore\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS Singapore has currently validated the method for powdered infant formula, liquid milk, and infant cereals.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nExtension to oil-containing and starch-rich food matrices is planned. This complements the German service portfolio and supports international customer requirements.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe applied LC-MS/MS technology provides high sensitivity, high specificity, and a broad dynamic range for the determination of low-level analytes in complex matrices.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nMatrix effects can be minimized while delivering precise results within short timeframes. LC-MS/MS is therefore the analytical method of choice for demanding food matrices.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eHigh sensitivity and specificity for low-level analytes\u003c/li\u003e\r\n \u003cli\u003eSuitable for complex food matrices\u003c/li\u003e\r\n \u003cli\u003eMatrix effects can be minimized while delivering precise results\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 50 g\u003c/li\u003e\r\n \u003cli\u003eTurnaround times: Express: 3 working days; Standard: 5 working days\u003c/li\u003e\r\n \u003cli\u003eAccreditation status: ISO 17025 accreditation planned this year\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample types tested and reporting limits in Singapore\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / milk powder\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid milk / infant milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.005 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant cereals product\u
95003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in New Zealand (via CAIQTest Pacific) \u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nCereulide analysis in dairy products by LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017 and is used for testing raw materials used in dairy product manufacture as well as finished dairy products for toxin residues.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS with low levels of detection\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003eDeveloped with knowledge of methods being used for cereulide analysis in China\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSubmitted for ISO17025 accreditation under NZ (IANZ) and Chinese (CNAS) scopes\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: normal procedures for dairy products being submitted for chemical analysis\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in New Zealand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula, dairy powders\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula and milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.01 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRaw materials (including ARA)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\r\n\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003cbr /\u003e\r\nALS in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using\u0026nbsp;\u0026nbsp;\u003cspan style=\"font-size: 1.125rem;\"\u003eLC-MS/MS to support food manufacturers in verifying product safety and making informed quality decisions. Testing is performed according to ISO 18465:2017, using a \u0026sup1;\u0026sup3;C-labelled internal standard for accurate and reliable quantification.\u003c/span\u003e\u003c/p\u003e\r\n\u003cspan data-teams=\"true\"\u003e\u003c/span\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: 1.125rem;\"\u003eThe service supports companies in product release decisions, complaint investigations, suspected food intoxication cases, evaluation of sensitive food categories, and quality monitoring programs.\u003c/span\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / Infant nutrition\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eDairy products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRice products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eReady-to-eat foods\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003c/span\u003e\u003cspan style=\"color: #004cab;\"\u003eContact\u003c/span\u003e\u003c/h4\u003e\r\n\u003cdiv class=\"contact-box\"\u003e\r\n\u003cp\u003e\r\nWould you like to assess whether your matrix is suitable or receive a quotation for analysis?\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nALS experts will support you with sample requirements, matrix evaluation, and selection of an appropriate analytical strategy.\r\n\u003c/p\u003e\r\n\u003c/div\u003e\r\n\u003ca class=\"primary-button\" href=\"/contact-us\"\u003eTalk to us\u003c/a\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section Sources\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eSources\u003c/span\u003e\u003c/h4\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003ca href=\"https://food.ec.europa.eu/food-safety/acn/acn-incidents/cereulide-incident_en?prefLang=de\"\u003eCereulide Incident - Food Safety - European Commission\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA gibt schnelle Risikobewertung zu Cereulid in S\u0026auml;uglingsnahrung ab | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.fda.gov/food/laboratory-methods-food/bam-quantitative-analysis-cereulide-food-products\"\u003eBAM: Quantitative Analysis for Cereulide in Food Products | FDA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/precautionary-global-recall-infant-nutrition-
95products-following-detection-bacillus-cereus\"\u003ePrecautionary global recall of infant nutrition products following detection of Bacillus cereus toxin | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA provides rapid risk assessment on cereulide in infant formula | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://eur-lex.europa.eu/eli/reg_impl/2026/459/oj/eng?eliuri=eli%3Areg_impl%3A2026%3A459%3Aoj\u0026amp;locale=de\"\u003eImplementing regulation - EU - 2026/459 - DE - EUR-Lex\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/de/efsajournal/pub/9984\"\u003eMulti-country foodborne event caused by cereulide in infant formula products | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.bfr.bund.de/mitteilung/cereulid-in-saeuglingsnahrung/\"\u003eCereulid in S\u0026auml;uglingsnahrung - BfR\u003c/a\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003c/section\u003e\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-07-01T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Include in search results":{"value":true},"Headline":{"value":"Cereulide in Food Products: Risks, Detection, and Regulatory Insights"},"Short Description":{"value":"Cereulide is the emetic toxin produced by certain Bacillus cereus strains and can be pre-formed directly in food products. Therefore, detection of the microorganism alone is not always sufficient for risk assessment. The decisive factor is whether the toxin itself is present in the sample and at what concentration. Particularly for sensitive product categories, suspected cases, complaints, or conspicuous retain samples, direct cereulide analysis provides a robust basis for product safety, release decisions, and recall prevention."},"Sub-headline":{"value":"\u003cp\u003eCereulide is a heat-stable toxin that standard microbiological tests may miss. \u003c/p\u003e\u003cbr /\u003e\r\n\u003cp\u003eDirect detection is essential for reliable food safety decisions.\u003c/p\u003e"},"Meta Description":{"value":"Learn how cereulide testing supports food safety, quality assurance, and risk assessment in infant formula, dairy, cereal-based, and high-fat food products. Discover ALS LC-MS/MS analytical services and validated matrices.\r\n"},"Meta Keywords":{"value":"cereulide analysis, cereulide testing, Bacillus cereus toxin, LC-MS/MS food testing, infant formula safety, food toxin analysis, food quality assurance, cereulide detection, food safety testing, ALS analytical services, emetic toxin, Bacillus cereus, infant food analysis, dairy product testing, toxin risk assessment, ISO 18465:2017, food contamination analysis, cereal-based food testing, ARA oil contamination, food laboratory services\r\n"},"Meta Title":{"value":"Cereulide Analysis for Food Safety | LC-MS/MS Testing for Infant Formula \u0026 Food Products | ALS Global"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}}
95,{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"cba35fbc-28ef-4f94-b9c8-ae269cd5e94e","url":"/news-and-publications/food-blog/articles-2026/welcome-to-the-food-insights-blog","name":"Welcome to the Food Insights blog","displayName":"Welcome to the Food Insights blog","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnswers and observations from ALS, your trusted partner for reliable food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nYou may know that clients rely on us to help ensure the safety, quality and authenticity of their food products through our industry-leading testing services across our global lab network \u0026ndash; but it\u0026rsquo;s more than that.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur highly experienced experts are dedicated to providing unmatched professional technical consultancy: when you need us, we\u0026rsquo;re there for you, developing personalized, tailored solutions to meet your needs and answering your questions about testing, inspection, auditing, and the specific challenges facing your business, industry and the market.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn this spirit of knowledge sharing, our Food team is introducing our Food Insights blog: featuring in-depth answers to some of our clients\u0026rsquo; most important questions, illuminating case studies, innovations in food testing technologies and stories from the lab and field to inform and support you.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eThe food testing business: it\u0026rsquo;s not just food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTo kick things off, we wanted to give you some insight into our wide range of testing services that go far beyond direct food quality and safety testing. If you know us as the Food team at ALS, you may not know the full extent of our services around the world offered under the umbrella of our Food business.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nSo, for our first Insights blog series, we\u0026rsquo;re introducing you to all things Food that are not just food: over the next few months, we\u0026rsquo;ll take you inside the laboratory and out to the field to reveal the surprising breadth of our beyond-Food services. Each month, the blog will provide an overview of a service area followed by an in-depth story that delves into the work that service\u0026rsquo;s team is doing to support our clients in helping improve life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;
95\"\u003eChallenge testing: meeting any food safety challenge\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nAmong our services, challenge testing may be familiar to many but not all our clients. Challenge and shelf-life tests can help to ensure that products remain microbiologically safe and of acceptable quality throughout the declared shelf life, while also meeting regulatory expectations.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor our industry partners \u0026ndash; food manufacturers, quality and technical managers, product development teams, food safety professionals, and packaging specialists \u0026ndash; who are responsible for shelf-life validation and regulatory compliance, ALS provides shelf-life studies under controlled and realistic storage conditions to help food businesses verify product durability, safety and quality throughout the intended shelf life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThese services are not one-size-fits-all; tailored studies are adapted to the client\u0026rsquo;s needs. We help generate data that is both scientifically robust and commercially relevant, enabling clients to justify shelf-life periods, validate packaging formats such as MAP, and assess the impact of contamination risks, storage conditions and product formulation.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur challenge testing services offer:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSupport for regulatory compliance through evidence-based shelf-life validation\u003c/li\u003e\r\n \u003cli\u003eAssessment of both safety and quality: not only microbiological criteria but also practical product stability \u003c/li\u003e\r\n \u003cli\u003eActionable results that can support product development, label claims, risk assessment and customer assurance.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eThese studies can support evidence-based shelf-life decisions and compliance, in line with EU regulations.\u003c/p\u003e\r\n\u003cp\u003eShelf-life validation is critically important as a compliance tool, but moreover as a valuable approach for improving product safety, quality and packaging decisions. That\u0026rsquo;s why clients rely on ALS as their knowledgeable and reliable partner for shelf-life studies, challenge testing and regulatory support.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eDon\u0026rsquo;t miss our upcoming challenge testing webinar\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nWant to find out more about how our challenge and shelf-life testing services for food products can help you meet key challenges including EU regulations?\u003c/p\u003e\r\n\u003cp\u003e\r\nJoin us on June 25 for our free, live webinar, \u0026ldquo;Challenge testing in food: technical and practical aspects explained.\u0026rdquo;\u003c/p\u003e\r\n\u003cp\u003e\r\nExplore the technical aspects of microbiological challenge testing used to support food safety and regulatory compliance.\u003c/p\u003e\r\n\u003cp\u003eGet more details about the webinar and register today at: \u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003e\u003c/a\u003e\u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003eChallenge Test in RTE Food | Global Webinar | Join ALS Experts\u003c/a\u003e\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003cbr /\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971\u0026iar=0\u0026w=2971","alt":"Laboratory hands using tweezers to handle egg yolk sample in petri dish","width":"2971","height":"2971"}},"Podcast ID":{"value":""},"Publication Country":{"value":""}
95,"Publication Date":{"value":"2026-06-03T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971\u0026iar=0\u0026w=2971","alt":"Laboratory hands using tweezers to handle egg yolk sample in petri dish","width":"2971","height":"2971"}},"Include in search results":{"value":true},"Headline":{"value":"Welcome to the Food Insights blog"},"Short Description":{"value":""},"Sub-headline":{"value":""},"Meta Description":{"value":"Discover ALS Food Insights: expert articles on food safety, microbiological testing, and challenge tests to support quality, compliance, and product shelf life.\r\n"},"Meta Keywords":{"value":"food safety\r\nfood testing\r\nmicrobiological testing\r\nchallenge test\r\nfood analysis laboratory\r\nfood quality\r\nshelf life testing\r\nfood compliance\r\nmicrobiological analysis\r\nfood safety testing\r\nALS laboratory\r\nquality and safety food\r\n"},"Meta Title":{"value":"Food Insights Blog | Food Safety, Testing \u0026 Analysis | ALS"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}},{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}}],"Headline":{"value":"Recent articles"},"LearnMoreLinkText":{"value":""}}},{"uid":"8cf549fc-1009-4036-abb3-2b5d86824a3b","componentName":"ScriptBlock","dataSource":"{EC98439E-FECB-4DB9-AF36-7FD8A69FDBDD}","isContentResolved":true,"params":{"DynamicPlaceholderId":"10"},"fields":{"Script Content":{"value":"\u003cscript src=https://js-na2.hsforms.net/forms/embed/242515477.js defer\u003e\u003c/script\u003e\r\n\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-12\"\u003e\r\n\u003cdiv class=\"padding-v-md\"\u003e\r\n\u003cdiv class=\"hs-form-frame\" data-region=\"na2\" data-form-id=\"89554474-580b-479d-8cf1-5235b5c7a04f\" data-portal-id=\"242515477\"\u003e\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\r\n\r\n\r\n"}}}],"headless-footer":[{"uid":"0b91a0b3-834d-4821-8e7d-a7c02ba84315","componentName":"FooterALS","dataSource":"","isContentResolved":true,"params":{"DynamicPlaceholderId":"15","FieldNames":"Default"}}]},"published":"2026-09-30T20:37:23.3963508Z"}},"60a18d56-4e76-4b1d-af6b-5a7611b9645a":{"rendering":{"uid":"60a18d56-4e76-4b1d-af6b-5a7611b9645a","componentName":"Headerswitcher","dataSource":"","isContentResolved":true,"params":{"DynamicPlaceholderId":"1"},"placeholders":{"location-mobile-{*}":[{"uid":"8c1002e5-f3c9-43fe-b32d-56701820f023","componentName":"LanguageSelectorMobile","dataSource":"{C90AC2F4-0E05-4A09-8CC7-16A8BABC92FD}","isContentResolved":true,"params":{"DynamicPlaceholderId":"4"},"fields":{"Global Website Header":{"value":"GLOBAL WEBSITE"}
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Webtrieve\u003csup\u003eTM\u003c/sup\u003e\u003c/h5\u003e\n \u003cp class=\"summary\"\u003e\n Retrieve results and track sample progress in real time with access to featured digital products\n such as CoreViewer⢠and ALS QCProâ¢.\n \u003c/p\u003e\n \u003ca href=\"https://webtrieve.alsgeochemistry.com\" class=\"cta\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eLogin\u003c/a\u003e\n \u003c/div\u003e\n \u003cdiv class=\"cell medium-3\"\u003e\n \u003cdiv class=\"img-mask\"\u003e\n \u003cimg src=\"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/header/login4.png\" /\u003e\n \u003c/div\u003e\n \u003ch5 class=\"title\"\u003eTribology 360\u003c/h5\u003e\n \u003cp class=\"summary\"\u003e\n This convenient application lets customers closely track oil analysis reports in process in real\n time.\n \u003c/p\u003e\n \u003ca href=\"https://webtrieve.alstribology.com\" class=\"cta\" target=\"_blank\" rel=\"noopener 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95,{"uid":"5107b459-0f36-45d7-a1ac-cec23765f2a1","componentName":"CircleTilesHome","dataSource":"{E9B1950B-D653-4BEA-B59C-46E3B930E599}","isContentResolved":true,"params":{"DynamicPlaceholderId":"13"},"fields":{"Elements":[{"id":"1866fa09-5324-436b-8641-9a99e46494a4","url":"/data/circles-home-items/about-blog","name":"About blog","displayName":"About blog","fields":{"Description":{"value":"\u003cp\u003eOur valued clients\u0026rsquo; questions about food and consumer product safety and quality, the dynamic regulatory environment driving testing challenges, and our wide range of services and expertise inspired us to launch the Food Insights blog. \u003cbr /\u003e\r\nStay informed by visiting the blog each month for new insights and stories from the lab and field.\u003c/p\u003e"},"Headline":{"value":"About blog"},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-04/king-st-10.jpg?h=666\u0026iar=0\u0026w=999","alt":"Two professionals sitting on a grey sofa reviewing information on a laptop placed on a small round wooden table, with one person pointing at the screen in a modern office setting.","width":"999","height":"666"}},"Link":{"value":{"href":""}}}}],"Headline":{"value":""},"Image":{"value":{}}}},{"uid":"9efbb2f3-1a1c-4aa6-a198-2425c709acec","componentName":"NewsShowcase","dataSource":"{924A7E44-4860-42A4-BBD5-3EA18DF8EC77}","isContentResolved":true,"params":{"DynamicPlaceholderId":"14"},"fields":{"Elements":[{"id":"2b4cb69c-5995-47eb-9788-a60467712b1b","url":"/news-and-publications/food-blog/articles-2026/challenge-testing-in-food_webinar-questions-answered","name":"Challenge testing in food_webinar questions answered","displayName":"Challenge testing in food_webinar questions answered","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eIf you\u0026rsquo;re stepping into the world of food microbiology, food law, and food safety, challenge testing is one of those topics you\u0026rsquo;ll hear again and again \u0026ndash; and for good reason.\u003c/p\u003e\r\n\u003cp\u003e\r\nThat\u0026rsquo;s why in our inaugural Food Insights blog post, we introduced you to the role of challenge testing \u0026ndash; particularly considering the regulations impacting food manufacturers who market products in the EU.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nChallenge testing sits at the intersection of science, regulation and real-world food production, helping answer some of the most important questions in the industry, like:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003cstrong\u003eIs a ready-to-eat product truly safe throughout its shelf life?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eWill a product support pathogen growth?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eHow can food businesses back up shelf-life decisions with solid evidence?\u003c/strong\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eOur professional challenge testing services put food safety, quality and shelf-life to the test with scientific knowledge. This enables the confidence of our clients in their products and helps support their compliance with food safety regulations.\u003c/p\u003e\r\n\u003cp\u003e\r\nAt our recent global webinar, \u0026ldquo;Challenge test in RTE food. Supporting EU Listeria regulatory compliance,\u0026rdquo; we answered these and many other great questions from attendees. If you were among them, thank you for joining us. It was great to engage with so many professionals across the food sector \u0026ndash; from experienced specialists to those just starting their journey in food microbiology and safety.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe number and quality of questions we received showed just how relevant this topic is for today\u0026rsquo;s food industry.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat the challenge testing webinar covered\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nDuring the session, our experts looked at the \u003cstrong\u003etechnical and practical role of challenge testing\u003c/strong\u003e in supporting food safety and regulatory compliance, especially for\r\n\u003cstrong\u003eready-to-eat (RTE) foods\u003c/strong\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003eKey topics included:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eWhat challenge testing is and when it is needed\u003c/li\u003e\r\n \u003cli\u003eHow it supports \u003cstrong\u003eshelf-life validation\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003eWhy it matters for assessing the growth potential of pathogens such as \u003cem\u003eListeria monocytogenes\u003c/em\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe webinar also highlighted an important point:\r\n\u003cstrong\u003echallenge testing is not just about meeting a requirement.\u003c/strong\u003e\r\nIt is about generating meaningful evidence that can support better decision-making for product safety,\r\nquality, labelling and consumer protection.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA full file of the entire Q\u0026amp;A from the webinar is available \u003cstrong\u003eon request\u003c/strong\u003e if you\u0026rsquo;d like\r\nto explore the discussion in detail.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor this edition of Food Insights, our Technical Services experts chose to highlight two of the questions that we think you\u0026rsquo;ll find informative.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion one\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nWe are a fudge manufacturer (shelf life: 12 months; aw = 0.60; pH = 5.0\u0026ndash;6.0). Our products are used as ingredients without further processing; they are simply added to ice cream by our customers. Our customers have asked us to conduct Listeria testing on the products we supply to them. Is this our responsibility, or is it the responsibility of the final manufacturer?\r\n\u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nWith an a\u003csub\u003ew\u003c/sub\u003e of 0.60 and pH 5.0\u0026ndash;6.0, your fudge falls well below the minimum water activity required for \u003cem\u003eListeria monocytogenes\u003c/em\u003e growth.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003cem\u003eLm\u003c/em\u003e requires a minimum a\u003csub\u003ew\u003c/sub\u003e of ~0.92 to grow. At a\u003csub\u003ew\u003c/sub\u003e = 0.60, your product is\r\nmicrobiologically stable and \u003cem\u003eLm\u003c/em\u003e should not grow, and will in fact decline over time.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis means your fudge is Category 1.3 under Regulation (EC) No 2073/2005 \u0026ndash;
95 a ready-to-eat food unable to support the growth of \u003cem\u003eL. monocytogenes\u003c/em\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA challenge test or shelf-life study for \u003cem\u003eLm\u003c/em\u003e is therefore not required for your product as a standalone product.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe ice cream manufacturer is the final FBO (food business operator); they are responsible for ensuring their finished product complies with the \u003cem\u003eLm\u003c/em\u003e criterion of 100 cfu/g throughout its shelf-life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWhen your fudge is incorporated into ice cream without further processing, it becomes part of a composite RTE product. The ice cream manufacturer must assess whether the final composite product can support \u003cem\u003eLm\u003c/em\u003e growth, and that assessment is their responsibility, not yours.\r\n\u003c/p\u003e\r\n\u003cp\u003eHowever, you have a practical and commercial obligation to supply a correctly specified, hygienically produced ingredient, following these steps:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSet up robust HACCP and prerequisite programs.\u003c/li\u003e\r\n \u003cli\u003eProvide accurate physico-chemical specifications (a\u003csub\u003ew\u003c/sub\u003e, pH) to your customer.\u003c/li\u003e\r\n \u003cli\u003eDemonstrate that your ingredient is not a source of \u003cem\u003eLm\u003c/em\u003e contamination.\u003c/li\u003e\r\n \u003cli\u003eProvide evidence that your product cannot support \u003cem\u003eLm\u003c/em\u003e growth (your a\u003csub\u003ew\u003c/sub\u003e = 0.60 is a very strong argument).\u003c/li\u003e\r\n \u003cli\u003eEnsure your GMP and hygiene controls are adequate to prevent contamination during production.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nYou should therefore provide your customer with a comprehensive product specification document including confirmed a\u003csub\u003ew\u003c/sub\u003e, pH, and evidence of your hygiene controls. This will be far more useful to them than a challenge test on an ingredient that cannot support \u003cem\u003eLm\u003c/em\u003e growth, but it can be reasonable to undertake Listeria testing as part of your management plan, to meet the microbiological specification agreed with your customer.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion two\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nIn the case of frozen products that are thawed in-store, which route should I take? \u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nThe moment your product is thawed in-store and presented for sale as fresh, it transitions from a frozen product to an RTE chilled product and must be managed accordingly, with the shelf-life clock continuing from the moment of thawing. Freezing preserves the microbiological status of the product at the time of freezing. It does not reset it. Any \u003cem\u003eLm\u003c/em\u003e present before freezing will likely survive and resume growth upon thawing.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe answer which route you should take depends on what your product is and its intrinsic characteristics after thawing:\r\n\u003c/p\u003e\r\n\u003cp\u003eRoute A. Category 1.3 (cannot support growth)\u003c/p\u003e\r\n\u003cp\u003eYour product qualifies if, after thawing, it has:\u003c/p\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eParameter\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eThreshold\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003epH\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 4.4\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003ea\u003csub\u003ew\u003c/sub\u003e\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.92\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCombined hurdles\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003epH and aw together prevent growth\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eGrowth potential (\u0026Delta;)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.5 log10 cfu/g\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eShelf-life\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026lt;5days\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cp\u003eEvidence required:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003ePhysico-chemical measurements on thawed product, not frozen\u003c/li\u003e\r\n \u003cli\u003eMeasurements at multiple timepoints during post-thaw shelf-life\u003c/li\u003e\r\n \u003cli\u003ePredictive modelling confirming no growth (should the physico-chemical properties lie within the growth range of \u003cem\u003eLm\u003c/em\u003e).\u003c/li\u003e\r\n \u003cli\u003eConfirmation that parameters remain stable throughout post-thaw shelf-life.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eCritical point: Parameters must be measured on the thawed product. Thawing can change texture, pH distribution and moisture availability, particularly for products containing ice crystals or frozen matrices.\u003c/p\u003e\r\n\u003cp\u003eRoute B. Category 1.2 (supports growth)\u003c/p\u003e\r\n\u003cp\u003e\r\nYour product falls in this category if, after thawing, pH and a\u003csub\u003ew\u003c/sub\u003e are both above their respective minima for \u003cem\u003eLm\u003c/em\u003e growth. This is the case for most thawed products such as:\r\n\u003c/p\u003e\r\n\u003cp\u003eThis is the case for most thawed products such as:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eRaw or cooked fish and seafood\u003c/li\u003e\r\n \u003cli\u003eCooked meat products\u003c/li\u003e\r\n \u003cli\u003eReady meals\u003c/li\u003e\r\n \u003cli\u003eFrozen, pH neutral, fruits and vegetables intended for RTE consumption\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nIn-store thawing creates a new food safety scenario that must be assessed independently of frozen shelf-life. The key questions are: does your product support \u003cem\u003eLm\u003c/em\u003e growth once thawed, and who, manufacturer or retailer, is responsible for validating the post-thaw shelf-life? In most cases, a challenge test performed on the thawed product under realistic retail and consumer temperature conditions will be the most defensible route to demonstrating compliance with Regulation (EC) No 2073/2005. The retailer thawing a product in-store becomes the FBO responsible for the safety of the thawed product. The retailer must define, validate and manage the post-thaw shelf-life, ideally supported by data and guidance from the original manufacturer.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe retailer inherits the food safety risk at the moment of thawing, so your only real protection is the quality of information and guarantees you obtain from the manufacturer BEFORE the product enters the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003eThe core issue: If a frozen ready-to-eat product arrives at the retailer already contaminated with \u003cem\u003eListeria monocytogenes\u003c/em\u003e, the retailer has no practical means of eliminating that contamination before thawing and selling it.\u003c/p\u003e\r\n\u003cp\u003eThere is no kill step available to the retailer, no decontamination treatment available post-thaw, no reformulation option available at the retail stage, and no meaningful corrective action available once the product is in the store.\u003c/p\u003e\r\n\u003cp\u003eThe retailer's only window of control is at these stages:\u003c/p\u003e\r\n\u003col\u003e\r\n \u003cli\u003eBefore purchasing: supplier approval and specification requirements\u003c/li\u003e\r\n \u003cli\u003eAt goods-in: incoming product testing and verification\u003c/li\u003e\r\n \u003cli\u003eDuring thawing: hygiene controls to prevent additional contamination\u003c/li\u003e\r\n \u003cli\u003ePost-thaw shelf-life management: temperature control and date management\u003c/li\u003e\r\n\u003c/ol\u003e\r\n\u003cp\u003eOnly the first of these 4 stages gives the retailer any meaningful leverage over the contamination risk they will inherit.\u003c/p\u003e\r\n\u003cp\u003e\r\nThanks for all the great questions from the webinar \u0026ndash; they show how challenging it is to understand the regulations \u0026ndash; and reveal the importance of staying informed about the practical application of microbiology, food law and product responsibility across the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #004cab;\"\u003eGet access to the full webinar Q\u0026amp;A or learn more about challenge testing and shelf-life support from ALS.\u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003ca class=\"primary-button\" href=\"https://40dy51.share-na2.hsforms.com/22nUgxuolR7-i7TPOQQt0qA\"\u003eLearn more\u003c/a\u003e\r\n\u003c/p\u003e\r\n\u003cp style=\"margin:0; line-height:1.1;\"\u003e\u003cspan style=\"font-size: 10px;\"\u003e\u003cem\u003eThe information in this article is provided for general informational purposes only and is not intended as legal, regulatory, technical, or professional advice. \u003cbr /\u003e\r\nReaders should seek independent advice appropriate to their circumstances and not rely on any information contained herein. \u003cbr /\u003e\r\nALS does not guarantee the accuracy or c
95ompleteness of the information and disclaims liability in connection to the information to the fullest extent permitted by law.\u003c/em\u003e\u003c/span\u003e\u003c/p\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-08-21T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Include in search results":{"value":true},"Headline":{"value":"Challenge testing in food: webinar questions answered by our Technical Services experts"},"Short Description":{"value":""},"Sub-headline":{"value":""},"Meta Description":{"value":"Discover expert answers to key challenge testing questions, including Listeria compliance, shelf-life validation, frozen products and RTE food safety requirements."},"Meta Keywords":{"value":"challenge testing food"},"Meta Title":{"value":"Challenge Testing in Food: Top Webinar Questions Answered | ALS"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}},{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"b72355a9-ce95-4975-8925-7667e2467420","url":"/news-and-publications/food-blog/articles-2026/cereulide-in-food-products","name":"Cereulide in Food Products","displayName":"Cereulide in Food Products","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat is cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide is a heat-stable emetic toxin produced by specific strains of Bacillus cereus. It is therefore not the bacterium itself, but a pre-formed toxin present in the food matrix.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis distinction is critical in practice, as microbiological detection of Bacillus cereus does not automatically confirm the presence of cereulide. Due to the heat stability of the toxin, a negative result is also not sufficiently conclusive. EFSA, BfR, and FDA accordingly classify cereulide as a toxicologically relevant compound in its own right.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn addition, cereulide is highly resistant to acid, heat, and enzymatic degradation. Once present in a product, the associated risk cannot be reliably eliminated through standard preparation, heating, or reconstitution.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEspecially in infant formula and other sensitive food categories, targeted toxin analysis is therefore scientifically justified.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eRegulatory status in the EU\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nBased on the current publicly available information, no harmonized EU maximum limit for cereulide across all food categories has been established.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRegulatory handling is currently based on crisis management, scientific risk assessment, and specific risk-based measures. In 2026, in response to the cereulide incident in infant formula, the European Commission activated the crisis coordination network and published key measures at EU level.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe primary scientific reference is the EFSA risk assessment from 2026. EFSA established an acute reference dose (ARfD) of 0.014 \u0026micro;g/kg body weight for infants and identified concentration levels in reconstituted infant formula and follow-on formula that may be of safety concern.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA specific EU measure concerns arachidonic acid oil (ARA oil) from China. Implementing Regulation (EU) 2026/459 strengthened official import
95controls following the identification of a contamination risk with cereulide.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nAccording to Commission records, there is currently no immediate plan to introduce a general legal maximum limit for cereulide in ARA oil or infant formula. Risk management therefore remains case-based, relying on EFSA assessments and general food law principles.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eHow does cereulide enter food products?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide formation occurs when cereulide-producing Bacillus cereus strains generate the toxin under suitable conditions in food or ingredients.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nContamination is therefore a two-step process:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eThe relevant microorganism must be present in raw materials, intermediates, or the production environment.\u003c/li\u003e\r\n \u003cli\u003eToxin formation must occur under favorable conditions.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe FDA explicitly describes cereulide as a \u0026ldquo;pre-formed toxin\u0026rdquo; in food.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRecent international incidents have demonstrated that contamination can propagate across multiple finished products and countries via shared ingredient streams.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWHO, EFSA, and ECDC linked recalls to arachidonic acid-containing oil (ARA oil) as a common ingredient in affected infant formula products. WHO reported that affected products and related ingredients were distributed across 99 countries and territories. In addition to the human cost, the cost to businesses was significant. For example, Nestle estimates that this one incident cost them over 200M Euro.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFrom an analytical perspective, cereulide determination is particularly challenging in complex matrices. The FDA describes quantitative analysis involving acetonitrile extraction followed by LC-MS/MS.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis highlights that cereulide cannot be reliably inferred from microbiological results alone and requires targeted chemical analysis.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat are the effects\u0026nbsp;of cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTypical acute effects of cereulide exposure include nausea and vomiting, and in some cases diarrhea.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and BfR consistently identify these as the primary acute symptoms. In EFSA\u0026rsquo;s risk assessment, vomiting was explicitly used as the critical endpoint for deriving the ARfD for infants.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nInfants are particularly at risk due to their increased susceptibility to dehydration and electrolyte imbalance.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and ECDC explicitly classify very young infants as a vulnerable group in the current event context, while WHO assessed the public health risk as moderate.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn rare cases, cereulide exposure may result in severe outcomes. BfR notes that, beyond typical gastrointestinal symptoms, life-threatening intoxications may occur in exceptional cases.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor sensitive product categories, even comparatively low concentrations require robust analytical and toxicological evaluation.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhy direct toxin detection matters\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nMicrobiological testing for Bacillus cereus provides valuable insights into hygiene status, process control, and potential contamination sources.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nHowever, when the emetic toxin cereulide is the focus, direct detection of the toxin itself is essential.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA robust risk assessment requires answering three key questions:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eIs cereulide present?\u003c/li\u003e\r\n \u003cli\u003eIn which matrix does it occur?\u003c/li\u003e\r\n \u003cli\u003eAt what concentration is it present?\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eThese data are critical for:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSuspected cases, complaints, and sensory deviations\u003c/li\u003e\r\n \u003cli\u003eRetain samples and atypical batches in quality assurance\u003c/li\u003e\r\n \u003cli\u003eRelease and hold decisions for sensitive products\u003c/li\u003e\r\n \u003cli\u003eRisk asse
95ssments in product categories such as infant formula, cereal-based foods, and high-fat products\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnalytical services by ALS\u003c/span\u003e\u003c/h4\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017, employing a \u003csup\u003e13\u003c/sup\u003eC-labeled internal standard.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe method supports companies in suspected cases, complaint investigations, release decisions, and evaluation of sensitive product categories.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times and practical implementation\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 50\u0026ndash;100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.025 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCereal-based foods (e.g. potatoes, rice, pasta)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil- and fat-rich matrices\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.1 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\u003csection class=\"section\"\u003e\u0026nbsp;\u003c/section\u003e\u003csection class=\"section\"\u003e\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Singapore\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS Singapore has currently validated the method for powdered infant formula, liquid milk, and infant cereals.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nExtension to oil-containing and starch-rich food matrices is planned. This complements the German service portfolio and supports international customer requirements.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe applied LC-MS/MS technology provides high sensitivity, high specificity, and a broad dynamic range for the determination of low-level analytes in complex matrices.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nMatrix effects can be minimized while delivering precise results within short timeframes. LC-MS/MS is therefore the analytical method of choice for demanding food matrices.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eHigh sensitivity and specificity for low-level analytes\u003c/li\u003e\r\n \u003cli\u003eSuitable for complex food matrices\u003c/li\u003e\r\n \u003cli\u003eMatrix effects can be minimized while delivering precise results\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 50 g\u003c/li\u003e\r\n \u003cli\u003eTurnaround times: Express: 3 working days; Standard: 5 working days\u003c/li\u003e\r\n \u003cli\u003eAccreditation status: ISO 17025 accreditation planned this year\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample types tested and reporting limits in Singapore\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / milk powder\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid milk / infant milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.005 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant cereals product\u
95003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in New Zealand (via CAIQTest Pacific) \u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nCereulide analysis in dairy products by LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017 and is used for testing raw materials used in dairy product manufacture as well as finished dairy products for toxin residues.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS with low levels of detection\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003eDeveloped with knowledge of methods being used for cereulide analysis in China\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSubmitted for ISO17025 accreditation under NZ (IANZ) and Chinese (CNAS) scopes\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: normal procedures for dairy products being submitted for chemical analysis\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in New Zealand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula, dairy powders\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula and milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.01 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRaw materials (including ARA)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\r\n\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003cbr /\u003e\r\nALS in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using\u0026nbsp;\u0026nbsp;\u003cspan style=\"font-size: 1.125rem;\"\u003eLC-MS/MS to support food manufacturers in verifying product safety and making informed quality decisions. Testing is performed according to ISO 18465:2017, using a \u0026sup1;\u0026sup3;C-labelled internal standard for accurate and reliable quantification.\u003c/span\u003e\u003c/p\u003e\r\n\u003cspan data-teams=\"true\"\u003e\u003c/span\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: 1.125rem;\"\u003eThe service supports companies in product release decisions, complaint investigations, suspected food intoxication cases, evaluation of sensitive food categories, and quality monitoring programs.\u003c/span\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / Infant nutrition\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eDairy products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRice products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eReady-to-eat foods\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003c/span\u003e\u003cspan style=\"color: #004cab;\"\u003eContact\u003c/span\u003e\u003c/h4\u003e\r\n\u003cdiv class=\"contact-box\"\u003e\r\n\u003cp\u003e\r\nWould you like to assess whether your matrix is suitable or receive a quotation for analysis?\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nALS experts will support you with sample requirements, matrix evaluation, and selection of an appropriate analytical strategy.\r\n\u003c/p\u003e\r\n\u003c/div\u003e\r\n\u003ca class=\"primary-button\" href=\"/contact-us\"\u003eTalk to us\u003c/a\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section Sources\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eSources\u003c/span\u003e\u003c/h4\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003ca href=\"https://food.ec.europa.eu/food-safety/acn/acn-incidents/cereulide-incident_en?prefLang=de\"\u003eCereulide Incident - Food Safety - European Commission\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA gibt schnelle Risikobewertung zu Cereulid in S\u0026auml;uglingsnahrung ab | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.fda.gov/food/laboratory-methods-food/bam-quantitative-analysis-cereulide-food-products\"\u003eBAM: Quantitative Analysis for Cereulide in Food Products | FDA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/precautionary-global-recall-infant-nutrition-
95products-following-detection-bacillus-cereus\"\u003ePrecautionary global recall of infant nutrition products following detection of Bacillus cereus toxin | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA provides rapid risk assessment on cereulide in infant formula | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://eur-lex.europa.eu/eli/reg_impl/2026/459/oj/eng?eliuri=eli%3Areg_impl%3A2026%3A459%3Aoj\u0026amp;locale=de\"\u003eImplementing regulation - EU - 2026/459 - DE - EUR-Lex\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/de/efsajournal/pub/9984\"\u003eMulti-country foodborne event caused by cereulide in infant formula products | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.bfr.bund.de/mitteilung/cereulid-in-saeuglingsnahrung/\"\u003eCereulid in S\u0026auml;uglingsnahrung - BfR\u003c/a\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003c/section\u003e\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-07-01T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Include in search results":{"value":true},"Headline":{"value":"Cereulide in Food Products: Risks, Detection, and Regulatory Insights"},"Short Description":{"value":"Cereulide is the emetic toxin produced by certain Bacillus cereus strains and can be pre-formed directly in food products. Therefore, detection of the microorganism alone is not always sufficient for risk assessment. The decisive factor is whether the toxin itself is present in the sample and at what concentration. Particularly for sensitive product categories, suspected cases, complaints, or conspicuous retain samples, direct cereulide analysis provides a robust basis for product safety, release decisions, and recall prevention."},"Sub-headline":{"value":"\u003cp\u003eCereulide is a heat-stable toxin that standard microbiological tests may miss. \u003c/p\u003e\u003cbr /\u003e\r\n\u003cp\u003eDirect detection is essential for reliable food safety decisions.\u003c/p\u003e"},"Meta Description":{"value":"Learn how cereulide testing supports food safety, quality assurance, and risk assessment in infant formula, dairy, cereal-based, and high-fat food products. Discover ALS LC-MS/MS analytical services and validated matrices.\r\n"},"Meta Keywords":{"value":"cereulide analysis, cereulide testing, Bacillus cereus toxin, LC-MS/MS food testing, infant formula safety, food toxin analysis, food quality assurance, cereulide detection, food safety testing, ALS analytical services, emetic toxin, Bacillus cereus, infant food analysis, dairy product testing, toxin risk assessment, ISO 18465:2017, food contamination analysis, cereal-based food testing, ARA oil contamination, food laboratory services\r\n"},"Meta Title":{"value":"Cereulide Analysis for Food Safety | LC-MS/MS Testing for Infant Formula \u0026 Food Products | ALS Global"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}}
95,{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"cba35fbc-28ef-4f94-b9c8-ae269cd5e94e","url":"/news-and-publications/food-blog/articles-2026/welcome-to-the-food-insights-blog","name":"Welcome to the Food Insights blog","displayName":"Welcome to the Food Insights blog","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnswers and observations from ALS, your trusted partner for reliable food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nYou may know that clients rely on us to help ensure the safety, quality and authenticity of their food products through our industry-leading testing services across our global lab network \u0026ndash; but it\u0026rsquo;s more than that.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur highly experienced experts are dedicated to providing unmatched professional technical consultancy: when you need us, we\u0026rsquo;re there for you, developing personalized, tailored solutions to meet your needs and answering your questions about testing, inspection, auditing, and the specific challenges facing your business, industry and the market.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn this spirit of knowledge sharing, our Food team is introducing our Food Insights blog: featuring in-depth answers to some of our clients\u0026rsquo; most important questions, illuminating case studies, innovations in food testing technologies and stories from the lab and field to inform and support you.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eThe food testing business: it\u0026rsquo;s not just food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTo kick things off, we wanted to give you some insight into our wide range of testing services that go far beyond direct food quality and safety testing. If you know us as the Food team at ALS, you may not know the full extent of our services around the world offered under the umbrella of our Food business.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nSo, for our first Insights blog series, we\u0026rsquo;re introducing you to all things Food that are not just food: over the next few months, we\u0026rsquo;ll take you inside the laboratory and out to the field to reveal the surprising breadth of our beyond-Food services. Each month, the blog will provide an overview of a service area followed by an in-depth story that delves into the work that service\u0026rsquo;s team is doing to support our clients in helping improve life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;
95\"\u003eChallenge testing: meeting any food safety challenge\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nAmong our services, challenge testing may be familiar to many but not all our clients. Challenge and shelf-life tests can help to ensure that products remain microbiologically safe and of acceptable quality throughout the declared shelf life, while also meeting regulatory expectations.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor our industry partners \u0026ndash; food manufacturers, quality and technical managers, product development teams, food safety professionals, and packaging specialists \u0026ndash; who are responsible for shelf-life validation and regulatory compliance, ALS provides shelf-life studies under controlled and realistic storage conditions to help food businesses verify product durability, safety and quality throughout the intended shelf life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThese services are not one-size-fits-all; tailored studies are adapted to the client\u0026rsquo;s needs. We help generate data that is both scientifically robust and commercially relevant, enabling clients to justify shelf-life periods, validate packaging formats such as MAP, and assess the impact of contamination risks, storage conditions and product formulation.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur challenge testing services offer:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSupport for regulatory compliance through evidence-based shelf-life validation\u003c/li\u003e\r\n \u003cli\u003eAssessment of both safety and quality: not only microbiological criteria but also practical product stability \u003c/li\u003e\r\n \u003cli\u003eActionable results that can support product development, label claims, risk assessment and customer assurance.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eThese studies can support evidence-based shelf-life decisions and compliance, in line with EU regulations.\u003c/p\u003e\r\n\u003cp\u003eShelf-life validation is critically important as a compliance tool, but moreover as a valuable approach for improving product safety, quality and packaging decisions. That\u0026rsquo;s why clients rely on ALS as their knowledgeable and reliable partner for shelf-life studies, challenge testing and regulatory support.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eDon\u0026rsquo;t miss our upcoming challenge testing webinar\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nWant to find out more about how our challenge and shelf-life testing services for food products can help you meet key challenges including EU regulations?\u003c/p\u003e\r\n\u003cp\u003e\r\nJoin us on June 25 for our free, live webinar, \u0026ldquo;Challenge testing in food: technical and practical aspects explained.\u0026rdquo;\u003c/p\u003e\r\n\u003cp\u003e\r\nExplore the technical aspects of microbiological challenge testing used to support food safety and regulatory compliance.\u003c/p\u003e\r\n\u003cp\u003eGet more details about the webinar and register today at: \u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003e\u003c/a\u003e\u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003eChallenge Test in RTE Food | Global Webinar | Join ALS Experts\u003c/a\u003e\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003cbr /\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971\u0026iar=0\u0026w=2971","alt":"Laboratory hands using tweezers to handle egg yolk sample in petri dish","width":"2971","height":"2971"}},"Podcast ID":{"value":""},"Publication Country":{"value":""}
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95,{"uid":"5107b459-0f36-45d7-a1ac-cec23765f2a1","componentName":"CircleTilesHome","dataSource":"{E9B1950B-D653-4BEA-B59C-46E3B930E599}","isContentResolved":true,"params":{"DynamicPlaceholderId":"13"},"fields":{"Elements":[{"id":"1866fa09-5324-436b-8641-9a99e46494a4","url":"/data/circles-home-items/about-blog","name":"About blog","displayName":"About blog","fields":{"Description":{"value":"\u003cp\u003eOur valued clients\u0026rsquo; questions about food and consumer product safety and quality, the dynamic regulatory environment driving testing challenges, and our wide range of services and expertise inspired us to launch the Food Insights blog. \u003cbr /\u003e\r\nStay informed by visiting the blog each month for new insights and stories from the lab and field.\u003c/p\u003e"},"Headline":{"value":"About blog"},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-04/king-st-10.jpg?h=666\u0026iar=0\u0026w=999","alt":"Two professionals sitting on a grey sofa reviewing information on a laptop placed on a small round wooden table, with one person pointing at the screen in a modern office setting.","width":"999","height":"666"}},"Link":{"value":{"href":""}}}}],"Headline":{"value":""},"Image":{"value":{}}}},{"uid":"9efbb2f3-1a1c-4aa6-a198-2425c709acec","componentName":"NewsShowcase","dataSource":"{924A7E44-4860-42A4-BBD5-3EA18DF8EC77}","isContentResolved":true,"params":{"DynamicPlaceholderId":"14"},"fields":{"Elements":[{"id":"2b4cb69c-5995-47eb-9788-a60467712b1b","url":"/news-and-publications/food-blog/articles-2026/challenge-testing-in-food_webinar-questions-answered","name":"Challenge testing in food_webinar questions answered","displayName":"Challenge testing in food_webinar questions answered","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eIf you\u0026rsquo;re stepping into the world of food microbiology, food law, and food safety, challenge testing is one of those topics you\u0026rsquo;ll hear again and again \u0026ndash; and for good reason.\u003c/p\u003e\r\n\u003cp\u003e\r\nThat\u0026rsquo;s why in our inaugural Food Insights blog post, we introduced you to the role of challenge testing \u0026ndash; particularly considering the regulations impacting food manufacturers who market products in the EU.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nChallenge testing sits at the intersection of science, regulation and real-world food production, helping answer some of the most important questions in the industry, like:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003cstrong\u003eIs a ready-to-eat product truly safe throughout its shelf life?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eWill a product support pathogen growth?\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003cstrong\u003eHow can food businesses back up shelf-life decisions with solid evidence?\u003c/strong\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eOur professional challenge testing services put food safety, quality and shelf-life to the test with scientific knowledge. This enables the confidence of our clients in their products and helps support their compliance with food safety regulations.\u003c/p\u003e\r\n\u003cp\u003e\r\nAt our recent global webinar, \u0026ldquo;Challenge test in RTE food. Supporting EU Listeria regulatory compliance,\u0026rdquo; we answered these and many other great questions from attendees. If you were among them, thank you for joining us. It was great to engage with so many professionals across the food sector \u0026ndash; from experienced specialists to those just starting their journey in food microbiology and safety.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe number and quality of questions we received showed just how relevant this topic is for today\u0026rsquo;s food industry.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat the challenge testing webinar covered\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nDuring the session, our experts looked at the \u003cstrong\u003etechnical and practical role of challenge testing\u003c/strong\u003e in supporting food safety and regulatory compliance, especially for\r\n\u003cstrong\u003eready-to-eat (RTE) foods\u003c/strong\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003eKey topics included:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eWhat challenge testing is and when it is needed\u003c/li\u003e\r\n \u003cli\u003eHow it supports \u003cstrong\u003eshelf-life validation\u003c/strong\u003e\u003c/li\u003e\r\n \u003cli\u003eWhy it matters for assessing the growth potential of pathogens such as \u003cem\u003eListeria monocytogenes\u003c/em\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe webinar also highlighted an important point:\r\n\u003cstrong\u003echallenge testing is not just about meeting a requirement.\u003c/strong\u003e\r\nIt is about generating meaningful evidence that can support better decision-making for product safety,\r\nquality, labelling and consumer protection.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA full file of the entire Q\u0026amp;A from the webinar is available \u003cstrong\u003eon request\u003c/strong\u003e if you\u0026rsquo;d like\r\nto explore the discussion in detail.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor this edition of Food Insights, our Technical Services experts chose to highlight two of the questions that we think you\u0026rsquo;ll find informative.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion one\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nWe are a fudge manufacturer (shelf life: 12 months; aw = 0.60; pH = 5.0\u0026ndash;6.0). Our products are used as ingredients without further processing; they are simply added to ice cream by our customers. Our customers have asked us to conduct Listeria testing on the products we supply to them. Is this our responsibility, or is it the responsibility of the final manufacturer?\r\n\u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nWith an a\u003csub\u003ew\u003c/sub\u003e of 0.60 and pH 5.0\u0026ndash;6.0, your fudge falls well below the minimum water activity required for \u003cem\u003eListeria monocytogenes\u003c/em\u003e growth.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003cem\u003eLm\u003c/em\u003e requires a minimum a\u003csub\u003ew\u003c/sub\u003e of ~0.92 to grow. At a\u003csub\u003ew\u003c/sub\u003e = 0.60, your product is\r\nmicrobiologically stable and \u003cem\u003eLm\u003c/em\u003e should not grow, and will in fact decline over time.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis means your fudge is Category 1.3 under Regulation (EC) No 2073/2005 \u0026ndash;
95 a ready-to-eat food unable to support the growth of \u003cem\u003eL. monocytogenes\u003c/em\u003e.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA challenge test or shelf-life study for \u003cem\u003eLm\u003c/em\u003e is therefore not required for your product as a standalone product.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe ice cream manufacturer is the final FBO (food business operator); they are responsible for ensuring their finished product complies with the \u003cem\u003eLm\u003c/em\u003e criterion of 100 cfu/g throughout its shelf-life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWhen your fudge is incorporated into ice cream without further processing, it becomes part of a composite RTE product. The ice cream manufacturer must assess whether the final composite product can support \u003cem\u003eLm\u003c/em\u003e growth, and that assessment is their responsibility, not yours.\r\n\u003c/p\u003e\r\n\u003cp\u003eHowever, you have a practical and commercial obligation to supply a correctly specified, hygienically produced ingredient, following these steps:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSet up robust HACCP and prerequisite programs.\u003c/li\u003e\r\n \u003cli\u003eProvide accurate physico-chemical specifications (a\u003csub\u003ew\u003c/sub\u003e, pH) to your customer.\u003c/li\u003e\r\n \u003cli\u003eDemonstrate that your ingredient is not a source of \u003cem\u003eLm\u003c/em\u003e contamination.\u003c/li\u003e\r\n \u003cli\u003eProvide evidence that your product cannot support \u003cem\u003eLm\u003c/em\u003e growth (your a\u003csub\u003ew\u003c/sub\u003e = 0.60 is a very strong argument).\u003c/li\u003e\r\n \u003cli\u003eEnsure your GMP and hygiene controls are adequate to prevent contamination during production.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nYou should therefore provide your customer with a comprehensive product specification document including confirmed a\u003csub\u003ew\u003c/sub\u003e, pH, and evidence of your hygiene controls. This will be far more useful to them than a challenge test on an ingredient that cannot support \u003cem\u003eLm\u003c/em\u003e growth, but it can be reasonable to undertake Listeria testing as part of your management plan, to meet the microbiological specification agreed with your customer.\r\n\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eQuestion two\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\n\u003cstrong\u003e\r\nIn the case of frozen products that are thawed in-store, which route should I take? \u003c/strong\u003e\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAnswer:\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\nThe moment your product is thawed in-store and presented for sale as fresh, it transitions from a frozen product to an RTE chilled product and must be managed accordingly, with the shelf-life clock continuing from the moment of thawing. Freezing preserves the microbiological status of the product at the time of freezing. It does not reset it. Any \u003cem\u003eLm\u003c/em\u003e present before freezing will likely survive and resume growth upon thawing.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe answer which route you should take depends on what your product is and its intrinsic characteristics after thawing:\r\n\u003c/p\u003e\r\n\u003cp\u003eRoute A. Category 1.3 (cannot support growth)\u003c/p\u003e\r\n\u003cp\u003eYour product qualifies if, after thawing, it has:\u003c/p\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eParameter\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eThreshold\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003epH\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 4.4\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003ea\u003csub\u003ew\u003c/sub\u003e\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.92\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCombined hurdles\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003epH and aw together prevent growth\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eGrowth potential (\u0026Delta;)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026le; 0.5 log10 cfu/g\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eShelf-life\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e\u0026lt;5days\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cp\u003eEvidence required:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003ePhysico-chemical measurements on thawed product, not frozen\u003c/li\u003e\r\n \u003cli\u003eMeasurements at multiple timepoints during post-thaw shelf-life\u003c/li\u003e\r\n \u003cli\u003ePredictive modelling confirming no growth (should the physico-chemical properties lie within the growth range of \u003cem\u003eLm\u003c/em\u003e).\u003c/li\u003e\r\n \u003cli\u003eConfirmation that parameters remain stable throughout post-thaw shelf-life.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eCritical point: Parameters must be measured on the thawed product. Thawing can change texture, pH distribution and moisture availability, particularly for products containing ice crystals or frozen matrices.\u003c/p\u003e\r\n\u003cp\u003eRoute B. Category 1.2 (supports growth)\u003c/p\u003e\r\n\u003cp\u003e\r\nYour product falls in this category if, after thawing, pH and a\u003csub\u003ew\u003c/sub\u003e are both above their respective minima for \u003cem\u003eLm\u003c/em\u003e growth. This is the case for most thawed products such as:\r\n\u003c/p\u003e\r\n\u003cp\u003eThis is the case for most thawed products such as:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eRaw or cooked fish and seafood\u003c/li\u003e\r\n \u003cli\u003eCooked meat products\u003c/li\u003e\r\n \u003cli\u003eReady meals\u003c/li\u003e\r\n \u003cli\u003eFrozen, pH neutral, fruits and vegetables intended for RTE consumption\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nIn-store thawing creates a new food safety scenario that must be assessed independently of frozen shelf-life. The key questions are: does your product support \u003cem\u003eLm\u003c/em\u003e growth once thawed, and who, manufacturer or retailer, is responsible for validating the post-thaw shelf-life? In most cases, a challenge test performed on the thawed product under realistic retail and consumer temperature conditions will be the most defensible route to demonstrating compliance with Regulation (EC) No 2073/2005. The retailer thawing a product in-store becomes the FBO responsible for the safety of the thawed product. The retailer must define, validate and manage the post-thaw shelf-life, ideally supported by data and guidance from the original manufacturer.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe retailer inherits the food safety risk at the moment of thawing, so your only real protection is the quality of information and guarantees you obtain from the manufacturer BEFORE the product enters the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003eThe core issue: If a frozen ready-to-eat product arrives at the retailer already contaminated with \u003cem\u003eListeria monocytogenes\u003c/em\u003e, the retailer has no practical means of eliminating that contamination before thawing and selling it.\u003c/p\u003e\r\n\u003cp\u003eThere is no kill step available to the retailer, no decontamination treatment available post-thaw, no reformulation option available at the retail stage, and no meaningful corrective action available once the product is in the store.\u003c/p\u003e\r\n\u003cp\u003eThe retailer's only window of control is at these stages:\u003c/p\u003e\r\n\u003col\u003e\r\n \u003cli\u003eBefore purchasing: supplier approval and specification requirements\u003c/li\u003e\r\n \u003cli\u003eAt goods-in: incoming product testing and verification\u003c/li\u003e\r\n \u003cli\u003eDuring thawing: hygiene controls to prevent additional contamination\u003c/li\u003e\r\n \u003cli\u003ePost-thaw shelf-life management: temperature control and date management\u003c/li\u003e\r\n\u003c/ol\u003e\r\n\u003cp\u003eOnly the first of these 4 stages gives the retailer any meaningful leverage over the contamination risk they will inherit.\u003c/p\u003e\r\n\u003cp\u003e\r\nThanks for all the great questions from the webinar \u0026ndash; they show how challenging it is to understand the regulations \u0026ndash; and reveal the importance of staying informed about the practical application of microbiology, food law and product responsibility across the supply chain.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #004cab;\"\u003eGet access to the full webinar Q\u0026amp;A or learn more about challenge testing and shelf-life support from ALS.\u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003ca class=\"primary-button\" href=\"https://40dy51.share-na2.hsforms.com/22nUgxuolR7-i7TPOQQt0qA\"\u003eLearn more\u003c/a\u003e\r\n\u003c/p\u003e\r\n\u003cp style=\"margin:0; line-height:1.1;\"\u003e\u003cspan style=\"font-size: 10px;\"\u003e\u003cem\u003eThe information in this article is provided for general informational purposes only and is not intended as legal, regulatory, technical, or professional advice. \u003cbr /\u003e\r\nReaders should seek independent advice appropriate to their circumstances and not rely on any information contained herein. \u003cbr /\u003e\r\nALS does not guarantee the accuracy or c
95ompleteness of the information and disclaims liability in connection to the information to the fullest extent permitted by law.\u003c/em\u003e\u003c/span\u003e\u003c/p\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003cbr /\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-08-21T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri/challenge-test-blog.jpg?h=3712\u0026iar=0\u0026w=5568","alt":"Laboratory technician conducting microbiological testing by preparing culture plates in a food testing laboratory environment. Show more lines","width":"5568","height":"3712"}},"Include in search results":{"value":true},"Headline":{"value":"Challenge testing in food: webinar questions answered by our Technical Services experts"},"Short Description":{"value":""},"Sub-headline":{"value":""},"Meta Description":{"value":"Discover expert answers to key challenge testing questions, including Listeria compliance, shelf-life validation, frozen products and RTE food safety requirements."},"Meta Keywords":{"value":"challenge testing food"},"Meta Title":{"value":"Challenge Testing in Food: Top Webinar Questions Answered | ALS"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}},{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"b72355a9-ce95-4975-8925-7667e2467420","url":"/news-and-publications/food-blog/articles-2026/cereulide-in-food-products","name":"Cereulide in Food Products","displayName":"Cereulide in Food Products","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat is cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide is a heat-stable emetic toxin produced by specific strains of Bacillus cereus. It is therefore not the bacterium itself, but a pre-formed toxin present in the food matrix.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis distinction is critical in practice, as microbiological detection of Bacillus cereus does not automatically confirm the presence of cereulide. Due to the heat stability of the toxin, a negative result is also not sufficiently conclusive. EFSA, BfR, and FDA accordingly classify cereulide as a toxicologically relevant compound in its own right.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn addition, cereulide is highly resistant to acid, heat, and enzymatic degradation. Once present in a product, the associated risk cannot be reliably eliminated through standard preparation, heating, or reconstitution.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEspecially in infant formula and other sensitive food categories, targeted toxin analysis is therefore scientifically justified.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eRegulatory status in the EU\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nBased on the current publicly available information, no harmonized EU maximum limit for cereulide across all food categories has been established.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRegulatory handling is currently based on crisis management, scientific risk assessment, and specific risk-based measures. In 2026, in response to the cereulide incident in infant formula, the European Commission activated the crisis coordination network and published key measures at EU level.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe primary scientific reference is the EFSA risk assessment from 2026. EFSA established an acute reference dose (ARfD) of 0.014 \u0026micro;g/kg body weight for infants and identified concentration levels in reconstituted infant formula and follow-on formula that may be of safety concern.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA specific EU measure concerns arachidonic acid oil (ARA oil) from China. Implementing Regulation (EU) 2026/459 strengthened official import
95controls following the identification of a contamination risk with cereulide.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nAccording to Commission records, there is currently no immediate plan to introduce a general legal maximum limit for cereulide in ARA oil or infant formula. Risk management therefore remains case-based, relying on EFSA assessments and general food law principles.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eHow does cereulide enter food products?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nCereulide formation occurs when cereulide-producing Bacillus cereus strains generate the toxin under suitable conditions in food or ingredients.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nContamination is therefore a two-step process:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eThe relevant microorganism must be present in raw materials, intermediates, or the production environment.\u003c/li\u003e\r\n \u003cli\u003eToxin formation must occur under favorable conditions.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003e\r\nThe FDA explicitly describes cereulide as a \u0026ldquo;pre-formed toxin\u0026rdquo; in food.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nRecent international incidents have demonstrated that contamination can propagate across multiple finished products and countries via shared ingredient streams.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nWHO, EFSA, and ECDC linked recalls to arachidonic acid-containing oil (ARA oil) as a common ingredient in affected infant formula products. WHO reported that affected products and related ingredients were distributed across 99 countries and territories. In addition to the human cost, the cost to businesses was significant. For example, Nestle estimates that this one incident cost them over 200M Euro.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFrom an analytical perspective, cereulide determination is particularly challenging in complex matrices. The FDA describes quantitative analysis involving acetonitrile extraction followed by LC-MS/MS.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThis highlights that cereulide cannot be reliably inferred from microbiological results alone and requires targeted chemical analysis.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhat are the effects\u0026nbsp;of cereulide?\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTypical acute effects of cereulide exposure include nausea and vomiting, and in some cases diarrhea.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and BfR consistently identify these as the primary acute symptoms. In EFSA\u0026rsquo;s risk assessment, vomiting was explicitly used as the critical endpoint for deriving the ARfD for infants.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nInfants are particularly at risk due to their increased susceptibility to dehydration and electrolyte imbalance.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nEFSA and ECDC explicitly classify very young infants as a vulnerable group in the current event context, while WHO assessed the public health risk as moderate.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn rare cases, cereulide exposure may result in severe outcomes. BfR notes that, beyond typical gastrointestinal symptoms, life-threatening intoxications may occur in exceptional cases.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor sensitive product categories, even comparatively low concentrations require robust analytical and toxicological evaluation.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eWhy direct toxin detection matters\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nMicrobiological testing for Bacillus cereus provides valuable insights into hygiene status, process control, and potential contamination sources.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nHowever, when the emetic toxin cereulide is the focus, direct detection of the toxin itself is essential.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nA robust risk assessment requires answering three key questions:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eIs cereulide present?\u003c/li\u003e\r\n \u003cli\u003eIn which matrix does it occur?\u003c/li\u003e\r\n \u003cli\u003eAt what concentration is it present?\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003cp\u003eThese data are critical for:\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSuspected cases, complaints, and sensory deviations\u003c/li\u003e\r\n \u003cli\u003eRetain samples and atypical batches in quality assurance\u003c/li\u003e\r\n \u003cli\u003eRelease and hold decisions for sensitive products\u003c/li\u003e\r\n \u003cli\u003eRisk asse
95ssments in product categories such as infant formula, cereal-based foods, and high-fat products\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnalytical services by ALS\u003c/span\u003e\u003c/h4\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017, employing a \u003csup\u003e13\u003c/sup\u003eC-labeled internal standard.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe method supports companies in suspected cases, complaint investigations, release decisions, and evaluation of sensitive product categories.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times and practical implementation\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 50\u0026ndash;100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Germany\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.025 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eCereal-based foods (e.g. potatoes, rice, pasta)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.05 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil- and fat-rich matrices\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.1 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\u003csection class=\"section\"\u003e\u0026nbsp;\u003c/section\u003e\u003csection class=\"section\"\u003e\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in Singapore\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS Singapore has currently validated the method for powdered infant formula, liquid milk, and infant cereals.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nExtension to oil-containing and starch-rich food matrices is planned. This complements the German service portfolio and supports international customer requirements.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThe applied LC-MS/MS technology provides high sensitivity, high specificity, and a broad dynamic range for the determination of low-level analytes in complex matrices.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nMatrix effects can be minimized while delivering precise results within short timeframes. LC-MS/MS is therefore the analytical method of choice for demanding food matrices.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eHigh sensitivity and specificity for low-level analytes\u003c/li\u003e\r\n \u003cli\u003eSuitable for complex food matrices\u003c/li\u003e\r\n \u003cli\u003eMatrix effects can be minimized while delivering precise results\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 50 g\u003c/li\u003e\r\n \u003cli\u003eTurnaround times: Express: 3 working days; Standard: 5 working days\u003c/li\u003e\r\n \u003cli\u003eAccreditation status: ISO 17025 accreditation planned this year\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times available\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample types tested and reporting limits in Singapore\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / milk powder\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid milk / infant milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.005 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant cereals product\u
95003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eOil\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.010 ng/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eALS in New Zealand (via CAIQTest Pacific) \u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nCereulide analysis in dairy products by LC-MS/MS. Testing is performed according to an in-house method based on ISO 18465:2017 and is used for testing raw materials used in dairy product manufacture as well as finished dairy products for toxin residues.\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS with low levels of detection\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003eDeveloped with knowledge of methods being used for cereulide analysis in China\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSubmitted for ISO17025 accreditation under NZ (IANZ) and Chinese (CNAS) scopes\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: normal procedures for dairy products being submitted for chemical analysis\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in New Zealand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula, dairy powders\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eLiquid infant formula and milk\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.01 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRaw materials (including ARA)\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.03 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003c/section\u003e\r\n\u003cbr /\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003cbr /\u003e\r\nALS in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003cp\u003e\r\nALS offers cereulide analysis in food using\u0026nbsp;\u0026nbsp;\u003cspan style=\"font-size: 1.125rem;\"\u003eLC-MS/MS to support food manufacturers in verifying product safety and making informed quality decisions. Testing is performed according to ISO 18465:2017, using a \u0026sup1;\u0026sup3;C-labelled internal standard for accurate and reliable quantification.\u003c/span\u003e\u003c/p\u003e\r\n\u003cspan data-teams=\"true\"\u003e\u003c/span\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: 1.125rem;\"\u003eThe service supports companies in product release decisions, complaint investigations, suspected food intoxication cases, evaluation of sensitive food categories, and quality monitoring programs.\u003c/span\u003e\u003c/p\u003e\r\n\u003cp\u003e\r\n\u003c/p\u003e\r\n\u003ch5\u003eMethod characteristics and advantages\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eTargeted cereulide detection using LC-MS/MS\u003c/li\u003e\r\n \u003cli\u003eIn-house method based on ISO 18465:2017\u003c/li\u003e\r\n \u003cli\u003e\u003csup\u003e13\u003c/sup\u003eC-labeled internal standard for accurate quantification\u003c/li\u003e\r\n \u003cli\u003eShort turnaround times\u003c/li\u003e\r\n \u003cli\u003eSelective and sensitive determination in validated food matrices\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003eSample requirements\u003c/h5\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSample amount: minimum 100 g\u003c/li\u003e\r\n \u003cli\u003eSampling: aseptic, preferably in sterile bags or containers\u003c/li\u003e\r\n \u003cli\u003eShipping: ideally chilled\u003c/li\u003e\r\n \u003cli\u003eStorage: frozen until analysis\u003cbr /\u003e\r\n \u003cbr /\u003e\r\n \u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003ch5\u003e\u003cspan style=\"color: #004cab;\"\u003eValidated food matrices and limits of quantification (LOQ) in Thailand\u003c/span\u003e\u003c/h5\u003e\r\n\u003ctable\u003e\r\n \u003cthead\u003e\r\n \u003ctr\u003e\r\n \u003cth tabindex=\"0\"\u003eMatrix\u003c/th\u003e\r\n \u003cth tabindex=\"0\"\u003eLOQ\u003c/th\u003e\r\n \u003c/tr\u003e\r\n \u003c/thead\u003e\r\n \u003ctbody\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eInfant formula / Infant nutrition\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eDairy products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eRice products\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003ctr\u003e\r\n \u003ctd tabindex=\"0\"\u003eReady-to-eat foods\u003c/td\u003e\r\n \u003ctd tabindex=\"0\"\u003e0.048 \u0026micro;g/kg\u003c/td\u003e\r\n \u003c/tr\u003e\r\n \u003c/tbody\u003e\r\n\u003c/table\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003e\u003c/span\u003e\u003cspan style=\"color: #004cab;\"\u003eContact\u003c/span\u003e\u003c/h4\u003e\r\n\u003cdiv class=\"contact-box\"\u003e\r\n\u003cp\u003e\r\nWould you like to assess whether your matrix is suitable or receive a quotation for analysis?\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nALS experts will support you with sample requirements, matrix evaluation, and selection of an appropriate analytical strategy.\r\n\u003c/p\u003e\r\n\u003c/div\u003e\r\n\u003ca class=\"primary-button\" href=\"/contact-us\"\u003eTalk to us\u003c/a\u003e\r\n\u003cbr /\u003e\r\n\u003csection class=\"section Sources\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eSources\u003c/span\u003e\u003c/h4\u003e\r\n\u003cul\u003e\r\n \u003cli\u003e\u003ca href=\"https://food.ec.europa.eu/food-safety/acn/acn-incidents/cereulide-incident_en?prefLang=de\"\u003eCereulide Incident - Food Safety - European Commission\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA gibt schnelle Risikobewertung zu Cereulid in S\u0026auml;uglingsnahrung ab | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.fda.gov/food/laboratory-methods-food/bam-quantitative-analysis-cereulide-food-products\"\u003eBAM: Quantitative Analysis for Cereulide in Food Products | FDA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/precautionary-global-recall-infant-nutrition-
95products-following-detection-bacillus-cereus\"\u003ePrecautionary global recall of infant nutrition products following detection of Bacillus cereus toxin | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/en/news/efsa-provides-rapid-risk-assessment-cereulide-infant-formula\"\u003eEFSA provides rapid risk assessment on cereulide in infant formula | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://eur-lex.europa.eu/eli/reg_impl/2026/459/oj/eng?eliuri=eli%3Areg_impl%3A2026%3A459%3Aoj\u0026amp;locale=de\"\u003eImplementing regulation - EU - 2026/459 - DE - EUR-Lex\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.efsa.europa.eu/de/efsajournal/pub/9984\"\u003eMulti-country foodborne event caused by cereulide in infant formula products | EFSA\u003c/a\u003e\u003c/li\u003e\r\n \u003cli\u003e\u003ca href=\"https://www.bfr.bund.de/mitteilung/cereulid-in-saeuglingsnahrung/\"\u003eCereulid in S\u0026auml;uglingsnahrung - BfR\u003c/a\u003e\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003c/section\u003e\u003c/div\u003e\r\n\u003c/div\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Podcast ID":{"value":""},"Publication Country":{"value":""},"Publication Date":{"value":"2026-07-01T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/portugal/bacillus-cereus/cereulide.jpg?h=1000\u0026iar=0\u0026w=1000","alt":"Close-up of powdered milk with measuring scoop on white background","width":"1000","height":"1000"}},"Include in search results":{"value":true},"Headline":{"value":"Cereulide in Food Products: Risks, Detection, and Regulatory Insights"},"Short Description":{"value":"Cereulide is the emetic toxin produced by certain Bacillus cereus strains and can be pre-formed directly in food products. Therefore, detection of the microorganism alone is not always sufficient for risk assessment. The decisive factor is whether the toxin itself is present in the sample and at what concentration. Particularly for sensitive product categories, suspected cases, complaints, or conspicuous retain samples, direct cereulide analysis provides a robust basis for product safety, release decisions, and recall prevention."},"Sub-headline":{"value":"\u003cp\u003eCereulide is a heat-stable toxin that standard microbiological tests may miss. \u003c/p\u003e\u003cbr /\u003e\r\n\u003cp\u003eDirect detection is essential for reliable food safety decisions.\u003c/p\u003e"},"Meta Description":{"value":"Learn how cereulide testing supports food safety, quality assurance, and risk assessment in infant formula, dairy, cereal-based, and high-fat food products. Discover ALS LC-MS/MS analytical services and validated matrices.\r\n"},"Meta Keywords":{"value":"cereulide analysis, cereulide testing, Bacillus cereus toxin, LC-MS/MS food testing, infant formula safety, food toxin analysis, food quality assurance, cereulide detection, food safety testing, ALS analytical services, emetic toxin, Bacillus cereus, infant food analysis, dairy product testing, toxin risk assessment, ISO 18465:2017, food contamination analysis, cereal-based food testing, ARA oil contamination, food laboratory services\r\n"},"Meta Title":{"value":"Cereulide Analysis for Food Safety | LC-MS/MS Testing for Infant Formula \u0026 Food Products | ALS Global"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}}
95,{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}},{"id":"cba35fbc-28ef-4f94-b9c8-ae269cd5e94e","url":"/news-and-publications/food-blog/articles-2026/welcome-to-the-food-insights-blog","name":"Welcome to the Food Insights blog","displayName":"Welcome to the Food Insights blog","fields":{"Body":{"value":"\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-8\"\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eAnswers and observations from ALS, your trusted partner for reliable food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nYou may know that clients rely on us to help ensure the safety, quality and authenticity of their food products through our industry-leading testing services across our global lab network \u0026ndash; but it\u0026rsquo;s more than that.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur highly experienced experts are dedicated to providing unmatched professional technical consultancy: when you need us, we\u0026rsquo;re there for you, developing personalized, tailored solutions to meet your needs and answering your questions about testing, inspection, auditing, and the specific challenges facing your business, industry and the market.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nIn this spirit of knowledge sharing, our Food team is introducing our Food Insights blog: featuring in-depth answers to some of our clients\u0026rsquo; most important questions, illuminating case studies, innovations in food testing technologies and stories from the lab and field to inform and support you.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eThe food testing business: it\u0026rsquo;s not just food testing\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nTo kick things off, we wanted to give you some insight into our wide range of testing services that go far beyond direct food quality and safety testing. If you know us as the Food team at ALS, you may not know the full extent of our services around the world offered under the umbrella of our Food business.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nSo, for our first Insights blog series, we\u0026rsquo;re introducing you to all things Food that are not just food: over the next few months, we\u0026rsquo;ll take you inside the laboratory and out to the field to reveal the surprising breadth of our beyond-Food services. Each month, the blog will provide an overview of a service area followed by an in-depth story that delves into the work that service\u0026rsquo;s team is doing to support our clients in helping improve life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;
95\"\u003eChallenge testing: meeting any food safety challenge\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nAmong our services, challenge testing may be familiar to many but not all our clients. Challenge and shelf-life tests can help to ensure that products remain microbiologically safe and of acceptable quality throughout the declared shelf life, while also meeting regulatory expectations.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nFor our industry partners \u0026ndash; food manufacturers, quality and technical managers, product development teams, food safety professionals, and packaging specialists \u0026ndash; who are responsible for shelf-life validation and regulatory compliance, ALS provides shelf-life studies under controlled and realistic storage conditions to help food businesses verify product durability, safety and quality throughout the intended shelf life.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nThese services are not one-size-fits-all; tailored studies are adapted to the client\u0026rsquo;s needs. We help generate data that is both scientifically robust and commercially relevant, enabling clients to justify shelf-life periods, validate packaging formats such as MAP, and assess the impact of contamination risks, storage conditions and product formulation.\r\n\u003c/p\u003e\r\n\u003cp\u003e\r\nOur challenge testing services offer:\r\n\u003c/p\u003e\r\n\u003cul\u003e\r\n \u003cli\u003eSupport for regulatory compliance through evidence-based shelf-life validation\u003c/li\u003e\r\n \u003cli\u003eAssessment of both safety and quality: not only microbiological criteria but also practical product stability \u003c/li\u003e\r\n \u003cli\u003eActionable results that can support product development, label claims, risk assessment and customer assurance.\u003c/li\u003e\r\n\u003c/ul\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003cp\u003eThese studies can support evidence-based shelf-life decisions and compliance, in line with EU regulations.\u003c/p\u003e\r\n\u003cp\u003eShelf-life validation is critically important as a compliance tool, but moreover as a valuable approach for improving product safety, quality and packaging decisions. That\u0026rsquo;s why clients rely on ALS as their knowledgeable and reliable partner for shelf-life studies, challenge testing and regulatory support.\u003c/p\u003e\r\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003csection class=\"section\"\u003e\r\n\u003ch4\u003e\u003cspan style=\"color: #004cab;\"\u003eDon\u0026rsquo;t miss our upcoming challenge testing webinar\u003c/span\u003e\u003c/h4\u003e\r\n\u003cp\u003e\r\nWant to find out more about how our challenge and shelf-life testing services for food products can help you meet key challenges including EU regulations?\u003c/p\u003e\r\n\u003cp\u003e\r\nJoin us on June 25 for our free, live webinar, \u0026ldquo;Challenge testing in food: technical and practical aspects explained.\u0026rdquo;\u003c/p\u003e\r\n\u003cp\u003e\r\nExplore the technical aspects of microbiological challenge testing used to support food safety and regulatory compliance.\u003c/p\u003e\r\n\u003cp\u003eGet more details about the webinar and register today at: \u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003e\u003c/a\u003e\u003ca href=\"https://242515477.hs-sites-na2.com/challenge-test\"\u003eChallenge Test in RTE Food | Global Webinar | Join ALS Experts\u003c/a\u003e\u003c/p\u003e\r\n\u003c/section\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003cbr /\u003e"},"Author":[{"id":"6b1ea38c-6db5-4c07-945c-fa6b097df12a","url":"/data/authors/als-global","name":"ALS Global","displayName":"ALS Global","fields":{"Bio":{"value":"News from ALS Publications"},"Full Name":{"value":"ALS"},"Role":{"value":"ALS Editor"}}}],"Learn More Text":{"value":""},"Main Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971\u0026iar=0\u0026w=2971","alt":"Laboratory hands using tweezers to handle egg yolk sample in petri dish","width":"2971","height":"2971"}},"Podcast ID":{"value":""},"Publication Country":{"value":""}
95,"Publication Date":{"value":"2026-06-03T00:00:00Z"},"Publication End Date":{"value":"0001-01-01T00:00:00Z"},"Publication Name":{"value":""},"Publication Number":{"value":""},"Related Articles List":[],"Related Articles Title":{"value":""},"Image":{"value":{"src":"https://edge.sitecorecloud.io/alsgroupusa347e-alsgroup8904-alsglobalpr1dd3-c9a5/media/alsglobal/als-blog-06/als-blog---petri.jpg?h=2971\u0026iar=0\u0026w=2971","alt":"Laboratory hands using tweezers to handle egg yolk sample in petri dish","width":"2971","height":"2971"}},"Include in search results":{"value":true},"Headline":{"value":"Welcome to the Food Insights blog"},"Short Description":{"value":""},"Sub-headline":{"value":""},"Meta Description":{"value":"Discover ALS Food Insights: expert articles on food safety, microbiological testing, and challenge tests to support quality, compliance, and product shelf life.\r\n"},"Meta Keywords":{"value":"food safety\r\nfood testing\r\nmicrobiological testing\r\nchallenge test\r\nfood analysis laboratory\r\nfood quality\r\nshelf life testing\r\nfood compliance\r\nmicrobiological analysis\r\nfood safety testing\r\nALS laboratory\r\nquality and safety food\r\n"},"Meta Title":{"value":"Food Insights Blog | Food Safety, Testing \u0026 Analysis | ALS"},"Service Name":{"value":""},"KeywordSearch":[{"id":"dd597a93-ef56-4841-947e-7d891bf9dfec","url":"/data/taxonomies/content-type/webpage","name":"Webpage","displayName":"Webpage","fields":{"Name":{"value":"Webpage"}}},{"id":"990be7a7-3365-42fc-9627-ddf0808380d6","url":"/data/taxonomies/topic/food","name":"Food","displayName":"Food","fields":{"Name":{"value":"Food"}}},{"id":"f56f34b4-61a8-4b47-8257-752707927d02","url":"/data/taxonomies/service-areas/food-and-beverage","name":"Food and Beverage","displayName":"Food and Beverage","fields":{"Name":{"value":"Food and Beverage"}}},{"id":"50ee7e78-a461-4797-89e9-2ed5cd95aa6a","url":"/data/taxonomies/service-areas/food-and-beverage/food-safety-and-quality-testing","name":"Food Safety and Quality Testing","displayName":"Food Safety and Quality Testing","fields":{"Name":{"value":"Food Safety and Quality Testing"}}},{"id":"d972d1fd-47a8-4848-8a3f-87e40f5bbb44","url":"/data/taxonomies/topic/food-blog","name":"Food blog","displayName":"Food blog","fields":{"Name":{"value":"Food blog"}}}],"Bing Webmaster Tools ID":{"value":""},"Body Scripts":{"value":""},"Footer Scripts":{"value":""},"Head Scripts":{"value":""},"Content":{"value":""},"Title":{"value":"$name"},"NavigationTitle":{"value":"$name"},"NavigationFilter":[],"NavigationClass":null,"Page Design":null,"SxaTags":[],"baseMetadataAuthor":{"value":""},"baseMetadataKeywords":{"value":""},"baseMetadataDescription":{"value":""},"baseMetadataTitle":{"value":""},"baseOgImage":{"value":{}},"baseOgType":{"value":"website"},"baseOgTitle":{"value":""},"baseOgDescription":{"value":""}}}],"Headline":{"value":"Recent articles"},"LearnMoreLinkText":{"value":""}}},{"uid":"8cf549fc-1009-4036-abb3-2b5d86824a3b","componentName":"ScriptBlock","dataSource":"{EC98439E-FECB-4DB9-AF36-7FD8A69FDBDD}","isContentResolved":true,"params":{"DynamicPlaceholderId":"10"},"fields":{"Script Content":{"value":"\u003cscript src=https://js-na2.hsforms.net/forms/embed/242515477.js defer\u003e\u003c/script\u003e\r\n\u003cdiv class=\"row\"\u003e\r\n\u003cdiv class=\"columns small-12 medium-12\"\u003e\r\n\u003cdiv class=\"padding-v-md\"\u003e\r\n\u003cdiv class=\"hs-form-frame\" data-region=\"na2\" data-form-id=\"89554474-580b-479d-8cf1-5235b5c7a04f\" data-portal-id=\"242515477\"\u003e\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\u003c/div\u003e\r\n\r\n\r\n\r\n"}}}],"headless-footer":[{"uid":"0b91a0b3-834d-4821-8e7d-a7c02ba84315","componentName":"FooterALS","dataSource":"","isContentResolved":true,"params":{"DynamicPlaceholderId":"15","FieldNames":"Default"}}]},"published":"2026-09-30T20:37:23.3963508Z"}}}},"__N_SSG":true},"page":"/[[...path]]","query":{"path":["_site_als-global","food-insights-blog"]},"buildId":"build-TfctsWXpff2fKS","isFallback":false,"isExperimentalCompile":false,"gsp":true,"locale":"en","locales":["en","default","es","fr","pt","en-AU","en-GB","en-IN","en-MY","en-NZ","en-SA","en-SG","en-TH","en-US","en-SE","es-ES","fr-FR","fr-CH","pt-BR","pt-PT","de","de-CH","zh-CN","zh-HK","cs","da","fi","hr","it","nb","pl","ro","sk","sv","tr","th"],"defaultLocale":"en","scriptLoader":[]}</script>
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