Phosphine (PH₃) Analysis: A Critical Step in Food Safety
Phosphine (PH₃) is a fumigant gas that is widely used especially in the storage process of grain and dry food products. Although it provides effective pest control, it can pose a risk to human health if it is found in food as a residue. Therefore, phosphine residue analyses are of great importance both in terms of compliance with legal regulations and in ensuring consumer safety.
Why Perform Phosphine Analysis?
Phosphine can have very high toxic effects even at low concentrations. For this reason, food safety authorities in many countries have set maximum limits for phosphine residues. Compliance with these limits is mandatory in the import and export processes of food products.
Which products are analyzed?
Phosphine analysis is generally applied to wheat, rice, pulses, nuts, feed products and other dry foods. In addition, this analysis can be requested for all agricultural products that have been fumigated during storage.
Analysis Methods
Phosphine analysis is usually performed with sensitive instruments such as gas chromatography (GC). This method provides reliable and reproducible data by providing both qualitative and quantitative results.
Phosphine Analysis in Our Laboratory
In our SİA Mersin Food Control Laboratory, we perform phosphine residue analyses in accordance with national and international regulations with a Headspace GC-MS device with a cooled injection block. With our modern devices and experienced team, we offer fast and reliable results to both manufacturers and exporters.