Investigation of Hazardous Compounds Released During Microwave Cooking

Client

Cannot disclose due to confidentiality agreement.

Challenge

Under pressure from regulatory bodies, a major consumer food products company needed to proactively convince the government their product did not emit hazardous compounds during the microwave cooking process.

Solution

In order to quantitatively measure the compounds released during cooking, Aspen Research had to develop methods that had not previously existed. Compounds had to be trapped from inside the microwave, outside the microwave, and from inside the package to fully understand the potential impact. These methods had to be accepted by the regulatory bodies as valid. Aspen worked diligently to document and communicate with the groups to ensure acceptance. Also, Aspen coordinated the development of a panel of experts in toxicology to weigh in on the risk level. In the end, the regulatory bodies accepted Aspen's method as the standard and the client was able to convince them their product was safe.

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