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PCR (Polymerase Chain Reaction) is the technique that was awarded a Nobel Prize in Chemistry in 1993 for solving major testing bottlenecks in the medical and forensic sciences. The same technology that has tracked COVID variants in past years is now used in food testing to analyse and detect food adulteration. Contamination from pathogens, toxic chemicals, and malicious food mislabelling that allow harmful substances to reach consumers are the primary drivers of the majority

We live in an age of unprecedented trust. We walk into a grocery store and select a product: a "gluten-free" pasta, a "dairy-free" chocolate bar, and a "peanut-free" snack. We trust that the label accurately represents the product's ingredients. For millions of people, this isn't a lifestyle choice; it's a matter of life and death. A single, microscopic trace of an undeclared allergen can trigger a severe immune response, culminating in anaphylactic shock. For food manufactur

Food is one of life's most fundamental essentials, and it must be safe, nutritious, and of high quality. The intricacy of the food supply chain, on the other hand, makes it hard to assure that each food item is safe for consumption. Food testing is critical to assuring that food is safe and satisfies regulatory criteria, and its importance cannot be overstated. A variety of tests and analyses are used to detect possible pollutants, pathogens, and other dangerous chemicals. We