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  • Writer's pictureNutrochem Bethal

The importance of the taint test

Updated: Apr 23, 2021

All chemicals used during food processing have the potential to leave unwanted traces in the food which may have detrimental effects on food quality and consumers’ health.

colourful chemical filled glass bottles

What is a Taint Test?

A taint test is a good layer of protection to ensure that the disinfectants used to kill microorganisms in the food industry won’t by virtue of being used in a food processing facility taint the products produced.

Some retailers are now demanding that their suppliers use products that have undergone a taint test. This is done to ensure the quality of the products they sell and ensure the safety of their customers. Apart from expecting and relying on their suppliers to source high-quality products, they are not also making it compulsory that suppliers use registered cleaning chemicals.

The Implications of Taint Testing

There are no national standards for taint tests at the moment, but with years of experience and retailer guidance, European laboratories have developed an evaporation-based taint test with gas chromatography analysis that they have ascertained give good results to ensure products won’t be tainted and consumers won’t be negatively impacted with the use of the disinfectants tested. Registration of a standard is yet to be confirmed.

The Importance of the Taint Test in the Food Processing Industry

All of NutroChem’s disinfectants used in the food industry have undergone taint testing. Producers and handlers of food products can be assured that no toxic residue will result because of the use of these chemicals.

All consumers can rely on the quality products and services provided by NutroChem, all products available conform to high internationally accredited standards and are safe for its intended use.

Get in Touch with the Chemical & Food Processing Experts

For more information on the availability and application of our products, kindly contact a NutroChem representative.


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