February 1, 2012

As an AACC International member, OMIC Portland Branch participates in check sample series testing.  AACC International is a non-profit organization of members who are specialists in the use of cereal grains in foods.

The check sample service began by providing check samples for cereal laboratories but over the years it has diversified to include analyses from many kinds of laboratories throughout the world. Today, AACC International offers a variety of check sample services of contemporary analytical interest. More information about AACC International, can be found on their website at; http://www.aaccnet.org

Participating in the check sample test allows us to test our equipment and monitor the use of proper methodology among our personnel.

We have been working to train our inspectors in the grain grading process and using dry-lab equipment. This achievement for 1^st place in the check sample test for falling number is a good system to ensure that we are using the correct method and doing everything properly.

It is a great accomplishment for OMIC Portland Branch, one that was achieved through proper training by Portland Branch senior staff and great execution by Portland inspectors. This is an overall great example of teamwork leading to success.

Congratulations to all OMIC Portland Branch staff!

Click here for a copy of the certificate!

Having spent a lot of time inside ‘The Grading Room’ over the past several years, I’ve been asked on numerous occasions by visitors, vendors,  other OMIC employees and just plain curious people walking by; ‘What exactly is “The Grading Room? ” – ‘The Grading Room’ or ‘Dry Lab’ is where wheat and flour tests are performed.

These tests are standardized procedures commonly used for quality control purposes and results from these tests have a direct relationship to finished product quality. I will attempt to explain the process so grab a cup of coffee and keep reading.

Wheat and flour specifications are communicated between buyers and sellers. These specifications are requirements for particular wheat and flour characteristics. Wheat and flour quality testing is necessary in order to meet those specifications. Specifications for test weight, moisture content, or falling number are determined with basic tests, performed in the grading room at OMIC PORTLAND BRANCH. There are other basic criteria beyond grading factors  used to determine wheat’s initial value in the marketing system such as protein and ash content. This is done by OMIC USA, laboratory by our own in-house chemists. In ‘The Grading Room’ however we mainly focus on the visual analysis of a sample of wheat.

Wheat is the principal U.S. cereal grain for export and domestic consumption. In terms of value, wheat is the fourth leading U.S. field crop and our leading export crop. Wheat has two distinct growing seasons. Winter wheat, which normally accounts for 70 to 80 percent of U.S. production, is sown in the fall and harvested in the spring or summer; spring wheat is planted in the spring and harvested in late summer or early fall. There are several hundred varieties of wheat produced in the United States, all of which fall into one of six recognized classes. (This is in market contrast to the one or, at most, two wheat classes produced in other nations.) Where each class of wheat is grown depends largely upon rainfall, temperature, soil conditions and tradition. Generally speaking, wheat is more often grown in arid regions where soil quality is poor. Wheat classes are determined not only by the time of year they are planted and harvested, but also by their hardness, color and the shape of their kernels. Each class of wheat has its own similar family characteristics, especially as related to milling and baking or other food use. The six recognized classes of wheat are as follows;

HARD RED WINTER – The dominant class in U.S. exports and the largest class produced each year. Produced in the Great Plains states, a large interior area extending from the Mississippi River west to the Rocky Mountains and from Canada to Mexico. Wide range of protein content, good milling and baking characteristics. Used to produce bread, rolls and, to a lesser extent, sweet goods and all-purpose flour. Major foreign buyers include Russia, China, Japan, Morocco and Poland.

HARD RED SPRING – Contains the highest percentage of protein, making it an excellent bread wheat with superior milling and baking characteristics. Majority of crop is grown in Montana, North Dakota, South Dakota and Minnesota. Exported largely to Central America, Japan, the Philippines and Russia.

SOFT RED WINTER - Grown primarily east of the Mississippi River. High yielding, but relatively low protein. Used for flat breads, cakes, pastries, and crackers. Largest buyers are China, Egypt and Morocco.

DURUM – The hardest of all U.S. wheat and consistently the class with the lowest export volume, accounting for less than 5 percent of all U.S. wheat exports. Grown in the same northern states as Hard Red Spring, although 70 to 80 percent of the U.S. annual production comes from North Dakota. Used to make semolina flour for pasta production. The largest importer is Algeria.

HARD WHITE WHEAT – The newest class of wheat to be grown in the United States. Closely related to red wheat (except for color genes), this wheat has a milder, sweeter flavor, equal fiber and similar milling and baking properties. Used mainly in yeast breads, hard rolls, tortillas and oriental noodles. Used primarily in domestic markets, although it is exported in limited quantities.

SOFT WHITE WHEAT – Used in much the same way as Soft Red Winter (for bakery products other than bread). Grown mainly in the Pacific Northwest and to a lesser extent in California, Michigan, Wisconsin and New York. Low protein, but high yielding. Produces flour for baking cakes, crackers, cookies, pastries, quick breads, muffins and snack foods. Exported to Far East Asian region.

Paying close particular attention to individual wheat kernels an experienced inspector dissects a kernel of wheat,  much like a physician would before performing surgery, in order to carefully examine it and determine its class and point out any damage.

Starting with about 1,000 grams of wheat a sample is first ran through a machine known as a ‘dockage tester’. ‘Dockage Testers’ mechanically separate the various components of a type of grain sample according to particle size and weight.

The ‘dockage-free’ sample is then weighed using a ‘bushel’ tester and visually checked for foreign material (FM). The next step is to divide the sample down to about 500g and run the ‘dockage-and-FM-free’ sample through the ‘Grain Analysis Computer’ or what is commonly referred to as the ‘GAC’ machine. Determining moisture content is an essential first step in analyzing wheat or flour quality since this data is used for other tests. Moisture content of 14.0% (in USA) or 13.5% (in Japan) is commonly used as a conversion factor for other tests, (such as the falling number) in which the results are affected by moisture content. Moisture content can be an indicator of profitability. Marketing and storage are two rather distinct aspects of grain handling in which moisture plays an important role. In marketing, the average moisture content of the grain bulk being bought and sold is important. For example, a cargo of 25,000 M/T with 14.0% moisture represents 3,500 tons of water. At 13.5% moisture the cargo contains 3,375 M/T. At $0.10 / pound that difference is worth $ 25,000. Both the buyer and seller need to know how much of this expensive water they are dealing with. For storage, it is the highest moisture content that is present in the grain mass that determines to what extent and how fast storage fungi will develop and damage the grain. Wheat with low moisture content is more stable during storage.

Another important test is what is known simply as ‘the falling number test’. Falling number indicates the soundness of wheat or its alpha-amylase activity. The level of enzyme activity measured by the Falling Number Test affects product quality. Yeast in bread dough, for example, requires sugars to develop properly and therefore needs some level of enzyme activity in the dough. Too much enzyme activity, however, means that too much sugar and too little starch are present. Since starch provides the supporting structure of bread, too much activity results in sticky dough during processing and poor texture in the finished product. If the falling number is too high, enzymes can be added to the flour in various ways to compensate. If the falling number is too low, enzymes cannot be removed from the flour, which results in a serious problem that makes the flour unusable. Low falling numbers show high activity associated with sprout damage. There are two simple steps to the falling number test method. 1. A seven (7) gram sample of ground wheat is weighed and combined with 25 ml of distilled water in a glass falling number tube and shaken to form a slurry. 2. A stirrer is inserted into the glass tube and tubes are inserted into the machine. As the slurry is heated in a boiling water bath at 100 degrees C., and stirred constantly, the starch gelatinizes and forms a thick paste. The time it takes for the stirrer to drop through the paste is recorded as the falling number.

After this step inspectors usually take a quick coffee break. – And we are back. The other part of the remaining sample used to determine shrunken and broken kernels. Shrunken and broken kernels is a grading factor for wheat. To determine shrunken and broken kernels in wheat, the inspector places about 500 grams on a 0.064 × 3/8 inch (1.626 mm × 9.545 mm) oblong-hole sieve and mechanically shakes the sieve 30 times from side to side. The machine used to sieve the sample, a Strand Sizer, has a stroke counter and always starts and stops in the same position. One complete stroke takes approximately 1 second.

The remaining portion of the wheat sample is now divided down to about 100g and inspectors carefully check, separate and pick out sprouted kernels, heat damaged kernels, other damage kernels, contrasting classes and wheat of other class. This is why a quick coffee break is usually needed. Because this can be slow, tedious work that requires patience, focus and alertness.

If working on a sample of white wheat there is another final step, which is checking for Club Wheat. This step usually requires a whole pot of coffee or a case of Red Bull or some other kind of energy drink to keep inspectors motivated and alert.

Club wheat is grown almost exclusively in the Pacific Northwest (PNW) area of the U.S, mainly in Washington and northeastern Oregon. This type of wheat can grow in poor soil conditions. Club wheat is a dwarf species with short spikes and smaller kernels then regular soft white wheat. It is a subclass of soft white wheat with a rather compact head. Club wheat produces characteristic weak gluten, low protein flour with high break flour extraction that is desired by the milling and baking industry for cakes and pastries. It is best used for cake-baking, especially Japanese sponge cake production, where cake volumes are greater than those of soft white wheat, which also produce excellent cakes. One of the most challenging tasks for OMIC Portland grain inspectors has always been to distinguish white club wheat from “Soft White Wheat”. When you have a vast amount of soft white wheat varieties and a smaller amount of white club wheat varieties mixed together, the kernels are all white. How do you tell the difference? It is very difficult; it takes a lot of time to get very good at it. It’s not something you can learn overnight.

With typical soft white wheat, because the head is so long, the kernels have the ability and the room to grow however they need to grow. Usually soft white wheat kernels are larger; they’re straight and have larger germs. Typical white club wheat grows in a much smaller head than that of SW, thus the kernels are forced to grow compacted together without much room to develop properly. Usually the head has the same amount of kernels or close to as many kernels as SW but in a much smaller head. The compacted space causes the kernels to bend, to twist and to hump which leads to a misshapen kernel in order fit in this much smaller head area. When looking for club wheat inspectors are trained to look for misshapen kernels. These types of misshapen white club wheat kernels are easy to identify as the odd shapes, the twists and humps, sort of ‘hit you in the eye’. There are are many varieties of club wheat that can be very difficult to distinguish and can make grain grading a frustrating process.

Club wheat does not always come in looking very nice. Sometimes there has been a certain disease, or drought conditions, or the kernels do not develop normally and do not have their full characteristics that we are trained to look for. Grain inspectors are trained to look for very fine details, such as the brush (backend of the kernel), and the germ, (frontend of the kernel). If certain characteristics are not visible, for instance if the germ is disfigured or the brush because of some sort of disease has been rubbed off, then it becomes even more difficult to distinguish. As grain inspectors, we never rely on just one indicator rather; we are looking for any number of indicators, such as the humps, the twists, and paying close particular attention to the germ. Because of the way that club wheat kernels grow compacted together one thing I’ve learned to look for as a good indicator is to try to spot any kernels that are shaped kind of like a Volkswagen beetle, small, compact and a rounded shape.

When grading SW we divide the samples down to 15 grams. 15 grams of wheat can hold about 300-400 kernels, depending on the size of the kernels. In such a small pile of only 15g, misshapen kernels catches an experienced inspector’s eye, usually the club wheat kernels stand out. A seasoned inspector should not have a very difficult time in identifying at least 15-18% of club wheat varieties in a 15g sample. The rest of the club wheat between 2-5% can be pretty hard to identify even for well trained and experienced inspectors. SW wheat samples typically contain between 20% – 25% + of club wheat.

So, there you have it. Now you know what happens in ‘The Grading Room’! – I need another coffee break.

To Our Valued Customers:

As the Holidays are now upon us and the end of the year is drawing near, I would like to, on behalf of myself and the entire OMIC USA family, thank you for your business over this past year. We are all grateful for the continued opportunity to provide you with our analytical services.

I will begin by, first, introducing myself as your new Technical Sales Representative. My name is Eric Coultas and I am proud to have joined the OMIC USA family in 2011. As for my background, I have a Bachelor’s degree in Microbiology from Oregon State University with additional studies in Chemistry and Genetics and sales experience in the health care industry. Moving forward into 2012, I look forward to meeting with each of you and continue to improve the way that OMIC meets your analytical needs.

2011 was very busy here at OMIC USA. With the ever changing market, we have continued to add to our analytical arsenal and we are staying proactive as we keep abreast of the ongoing regulatory changes. With the passing of the Food Safety Modernization Act (FSMA) last January the FDA has mandated that all testing be performed by an accredited analytical laboratory. For their part, the FDA accreditation program is in its infancy and is not scheduled to be complete until January of 2013. At OMIC USA, we are already making the necessary updates to our quality systems. This includes the expansion of the scope of our ISO 17025 accreditation, and doubling the number of our proficiency testing programs (an additional $10,000 investment). We look forward to continuing to be your resource and a partner as the food and agricultural community goes through these far reaching changes.

Among the many updates that have come about in this past year: we have added “real time” Polymerase Chain Reaction (rt-PCR) detection of microbial pathogens, we purchased another UPLC-MSMS for our residue laboratory, we’ve continued the expansion of our pesticide residue library (now in excess of 870 compounds!), and added a number of new events to our GMO detection capabilities. Also worth noting, as an addition to our value as your exporting resource, one of our chemists had the opportunity this fall to train in Korea in a KFDA laboratory. It was an invaluable opportunity for us to gain information and clarify the specific analytic requirements of the KFDA.

Some of you may recall from the update last year, our purchase of a new Laboratory Information Management System (LIMS) in December 2010. Development and implementation of our new LIMS is moving full speed ahead. It is an exciting time as we are learn the system’s capabilities and customize it to best fit our needs. For your end, the most important benefit you will see is the ability to securely access your sample status and results from our website. Our target is summer of 2012, so look for updates as that time approaches.

I want to wish everyone a safe and happy Holiday Season, I look forward to working with all of you in the coming year. If you have anything that you would like to share, we always welcome your comments and feedback as we strive to provide excellent quality analytical services.

Thank you and warm regards,

Eric Coultas
OMIC USA Inc. Technical Sales Representative

Held in the heart of the world’s top almond-producing region — Modesto, California — The Almond Conference has an audience of more than 2,000 growers, handlers suppliers, distributors, marketers and researchers from around the globe. Sponsored by the Almond Board of California, it is the single largest gathering of growers and members of California’s Almond Industry.

Drop by the OMIC USA Inc. booth (#231) and say hello!

OMIC USA Inc. recently participated in the annual meeting of the American Association of Cereal Chemists International. The company was represented by DNA laboratory manager Dr. Chong Singsit and technical sales representative Eric Coultas, who attended the show from October 15-19.

The Annual Meeting focuses on seven “key scientific initiatives” that provide members with relevant information, strong scientific content, and significant opportunities for disseminating research findings in an effort to increase the quality of research.

Those key scientific initiatives are:

• Analytical methods & quality
• Biotechnology & sustainability
• Cereal & polymer chemistry
• Engineering & processing
• Food safety & regulatory
• Health & nutrition
• Ingredients & cost of goods sold

Singsit and Coultas are looking forward to next year’s meeting, which will be held in Hollywood, Florida.

Using methodology published and validated by the AOAC International, and other highly recognized organizations, OMIC USA Inc. offers a variety of pesticide screening services through our Basic and Extended Pesticide profiles. These lists are comprised of recent additions to the food safety industry, and the most popular requests by our large customer base. These inexpensive screens use a combination of our Gas Chromatograph, and Liquid Chromatograph that provide precise results in a wide variety of commodities.

This year, we’ve updated our profiles to reflect these client needs, and added many new pesticides and herbicides to each profile. Here are some of our changes:

• Our all-new GC-MSMS (triple quad mass spectrometer), which increases our ability to detect and confirm the presence or absence of a compound.

• Simplified extraction processes that allow our highly trained chemists to test for more compounds in a shorter period of time.

• Updates to the 2005 “Positive List” of pesticides, feed additives, and veterinary drugs provided by the Japanese Ministry of Health, Labor, and Welfare (MHLW) for exported goods.

As a result of these changes, our Basic Profile now contains 281 compounds (previously 239), and out Extended Profile now contains 422 compounds (previously 414). Both profiles have an increased price of 10% from the previous year, but cover a much wider selection of potential contaminants. Some compounds have been removed from our previous lists, but can still be requested at any time from our ever-growing database of pesticides and herbicides used around the world.

Click HERE to view both profiles, and a comparison sheet, which shows the removed and added compounds in each list. Pleased don’t hesitate to contact us if you have any questions or concerns about any of the materials.

OMIC USA Inc.
3344 NW Industrial St.
Portland, OR 97210
503.473.5512
sales.us@omicusa.com

Every year, OMIC USA Inc. adds newer and more powerful means of accomplishing the food safety and analytical testing our clients need. This year, all areas of our lab have undergone new growth and development.

Take a look at our newest additions:

Pesticides & Herbicides

• Azadirachtin – 0.01ppm
• Saflufenacil – 0.01ppm
• Benthiavalicarb-Isopropyl – 0.01ppm
• Fluopicolide – 0.01ppm
• Binapacryl – 0.01ppm
• Mesotrione – 0.01ppm (MAFF)
• Boscalid – 3ppm (MRL-MAFF)
• TEPP – 0.01ppm
• Ipconazole – 0.01ppm
• Isotianil – 0.3ppm (MAFF)

Vitamins

• All tests conducted using HPLC-MSMS methods
• B1, B2, B3, B5, B6, B12, C, E

Allergens

• Peanuts
• Walnuts
• Dairy (Casein)
• Soy
• Gluten
• Almonds
• Eggs

Micro PCR

• E-coli (0157:H7)
• Listeria (Genus)
• Listeria Monocytogen
• Salmonella
• Staph

For Immediate Release

Contact:  John Lupean, Lab Manager
E-mail:  j.lupean@omicusa.com
Phone:  503-223-1497 ext: 13

A Fresh Look At Food Safety

Oregon-based food safety laboratory adds new testing that simplifies the sometimes-confusing world of food quality and consumer safety.

PORTLAND, Oregon – April 5, 2010 -  Amidst the recent media hype around foodborne illness and massive product recalls, one analytical laboratory is taking a stance to shed new light on the often confusing and little known world of food testing and safety.  OMIC USA Inc., an industry veteran that has helped deliver safe products to the world market for over a decade, is determined to heighten awareness of food safety issues among producers and consumers alike.

In response to an increasing number of food recalls and growing concerns among consumers, OMIC USA Inc. has added additional offerings to its strong lineup of tests to meet consumer demand.  These new areas of testing now include 1) allergen testing for soy, wheat, dairy, peanuts, and tree nuts, as well as 2) PCR-based microbiological testing to ensure safer consumer products.

OMIC USA Inc. has a long history of fighting on the front lines of consumer safety and is the recipient of analytical certifications from highly respected international organizations.  Specializing in Pesticides and Herbicides, Genetically Modified Organisms (GMOs), Microbiology, and Nutrition testing, the company has helped countless farmers, processors, and packagers deliver safe food to tables in more than a dozen countries.

“Understanding how food safety works doesn’t have to be difficult,” explained Mathew Ladd, Sales and Marketing Representative for OMIC USA Inc.  “People just need a good source that is simple to use and interact with.  We’ve spend months listening to client needs and developed a great resource with our new website that addresses many concerns about getting commercial products tested.”

Food testing encompasses all areas of supply, from farmers to major brand retailers selling processed products. In all cases, there is a need to practice safety measures that ensure consumers are receiving the safest goods available.  Independent testing laboratories like OMIC USA Inc. are imperative for making such practices possible and for maintaining a higher standard of accountability that is important for every producer.

About OMIC UCA Inc.
Offering analytical food testing since 1992, OMIC USA Inc. is an independent analytical testing laboratory comprising leading scientific minds and state-of-the-art instrumentation for detection and reporting of potentially harmful contaminants.  To learn more about food safety and practices, certifications, or general information, please visit our website at www.omicusa.com or contact us by phone at 503-223-1497.

OMIC USA Inc.
3344 NW Industrial St., Portland, OR 97210
Phone:  503-223-1497
Fax: 503-223-9436
www.omicusa.com

OMIC USA Inc. on March 22nd launched a brand new website aimed at North American food and agricultural industry businesses. The company’s site was revamped to reflect the broad range of analytical laboratory service offerings that the company has added over the past decade, including food allergen testing and GMO analysis.

Headquartered in Portland, Oregon, OMIC USA Inc. has provided unparalleled independent laboratory and inspection services to the world food supply and agricultural industries for more than 50 years. Representing the best of the industry, our full-scale lab features internationally-recognized chemists, PhDs, and state-of-the-art instrumentation from around the world.

To learn more about OMIC USA Inc., visit us at:
http://www.omicusa.com.