Laboratoriet

Fødevarestyrelsens laboratorium analyserer fødevarer, fødevarekontaktmaterialer, veterinære prøver, foder samt gødning, planter og jord for Landbrugsstyrelsen.

Fødevarestyrelsen har laboratorium i Ringsted. Laboratoriet har et bredt analyseprogram for foder, fødevarer og veterinære lægemiddelrester i urin og plasma, der muliggør analyse af prøver for levende dyr.

Analyserne opfylder gældende myndighedskrav, og analysemetoderne er omfattet af laboratoriets akkreditering. Der anvendes moderne analyseteknikker, der lever op til international standard.​

Læs mere om de forskellige analyser:

Analyser af fødevarer

Analyser af foder

Veterinære analyser

Analyser af planter, jord og gødning - for Landbrugsstyrelsen

Laboratoriet kan tilbyde:

  • foredrag og/ell​er rundvisninger på laboratoriet i Ringsted for elever fra højere læreanstalter, laborantskoler eller ungdomsuddannelser.
  • en række laboratoriekurser indenfor Fødevarestyrelsens områder. Det kunne være 2-3 ugers kursus for nystartede laboratorier inden for fødevare-, plante og foderområdet.
  • praktikplads for laborantelever.

Se aktuelle stillingsopslag

Kontakt Fødevarestyrelsen Vælg "Spørge om" og herefter "Spørg om andet".​​

Fødevarestyrelsens laboratorium samarbejder med universiteterne om at udvikle analytiske metoder og foretage undersøgelser af indholdsstoffer i fødevarer. Laboratoriet bidrager med ”peer reviewed” publikationer og deler herved viden med det internationale videnskabelige samfund.

Liste over publikationer 

 2025

  • The changing food allergen landscape in Europe calls for harmonised food allergen monitoring: Position paper. Nathalie G.E. Smits, Nicolai Z. Ballin, Christine Bruggeman, Christiane K. Fæste, Augusto A. Pastorelli, Christof van Poucke, Marleen M. Voorhuijzen-Harink, Yvonne Westphal, Michael Walker, Matthias Winkel, Andries J. Koops. Food Control. 2025; 168, 110915.

2024

  • Towards a harmonized approach for food authenticity marker validation and accreditation. Stéphane Bayen, Chris Elliott, Marco Arlorio, Nicolai Zederkopff Ballin, Nicholas Birse, Jens Brockmeyer, Shawninder Chahal, Maria G. Corradini, Robert Hanner, Stephan Hann, Kristian Holst Laursen, Alina Mihailova, Teresa Steininger-Mairinger, Michele Suman, Lei Tian, Saskia van Ruth, Jianguo Xia. Trends in Food Science & Technology, 2024; 149, 104550.

2023

  • Glycyrrhizinic acid in licorice products on the Danish market. Nicolai Z. Ballin, Dorte Møller Larsen, Sofie Tjagvad Jensen, Laila Brock Andersen, Pelle Thonning Olesen. Food Control. 2023; 143: 109322.

2021

  • Lectin activity in commonly consumed plant-based foods: Calling for method harmonization and risk assessment. Adamcová A, Laursen KH, Ballin NZ. Foods. 2021; 10(11):2796

 2019

  • High-resolution melting of multiple barcode amplicons for plant species authentication. Nicolai Zederkopff Ballin, Jone Omar Onaindia, Hadeel Jawad, Rafael Fernandez Carazo, Alain Maquet. Food Control. 2019; 105, 141-150.
  • To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication. Nicolai Z. Ballin & Kristian Holst Laursen, Trends in Food Science and Technology. 2019; 86, 537-543.

 2016

  • Enniatin B and Beauvericin are Common in Danish Cereals and Show High Hepatotoxicity on a High-Content Imaging Platform. Terje Svingen, Niels Lund Hansen, Camilla Taxvig, Anne Marie Vinggaard, Udo Jensen, Peter Have Rasmussen. Environmental Toxicology DOI 10.1002/tox
  • Polymerase chain reaction and chemometrics detected several Pinus species including Pinus armandii involved in pine nut syndrome. Nicolai Z. Ballin & Karin Mikkelsen. Food Control; 61 (2016) 234 – 239.
  • Identification of Baltic Sea salmon based on PCB and dioxin profiles. Søren Sørensen, Kirsten H. Lund, Tommy L. Cederberg, Nicolai Z. Ballin. Food Control; 61 (2016) 165-171.

 2014

  • Species determination of pine nuts in commercial samples causing pine nut syndrome. Mikkelsen, A. Æ.; Jessen, F.; Ballin, N. Z. Food Control; 40 (2014) 19-25.
  • Coumarin content in cinnamon containing food products on the Danish market. Nicolai Z. Ballin & Ann T. Sørensen. Food Control; 38 (2014), 198-203.

 2012

  • Investigating cases of taste disturbances caused by pine nuts in Denmark. In Case studies in food safety and authenticity: Lessons from real-life situations. N.Z. Ballin. 1. ed. J. Hoorfar, Woodhead Publishing Series in Food Science, Technologies and Nutrition No. 240, 2012 pp 318-325. ISBN 978-0-85709-412-4.
  • A trial investigating the symptoms related to pine nut syndrome. Ballin N.Z. Journal of Medical Toxicology. 2012; 8 (3), 278-280.
  • PCR amplification of repetitive sequences as a possible approach in relative species quantification. N. Z Ballin; F. K. Vogensen; A. H. Karlsson. Meat Science. 2012; 90 (2), 438-443.

2011

  • Meat and Dairy Authentication - Analytical Methods to Fight Food Fraud with Focus on Meat and Meat Products, Casein and Milk Powder. Nicolai Zederkopff Ballin. LAP Lambert Academic Publishing GmbH & Co. KG, Saarbrücken. 2011. ISBN-13: 978-3843393225.
  • Meat authentication. In Current Topics on Food Authentication. Nicolai Z. Ballin. 1. ed. M. Beatriz; P.P. Oliveira; Isabel Mafra; Joana S. Amaral. Research Signpost: Kerala, India, 2011 pp 73-96. ISBN 978-81-7895-510-0.

2010

  • Authentication of meat and meat products. N. Z Ballin. Meat Science. 2010; 86 (3), 577-587.
  • Estimated intake of benzoic acids in Denmark. Leth T.; Christensen T.; Larsen IK. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 2010; 27 (6), 783-92.

2009

  • Species determination - Can we detect and quantify meat adulteration? Nicolai Z. Ballin; Finn K. Vogensen; Anders H. Karlsson. Meat Science. 2009; 83 (2), 165-174.
  • Substitution of trans fatty acids in foods on the Danish market. Anette Bysted; Aase Ærendahl Mikkelsen; Torben Leth. European Journal of Lipid Science and Technology. 2009; 111 (6), 574-583.
  • Glycoalkaloids in potatoes: Content of glycoalkaloids in potatoes for consumption. Knuthsen, Pia; Jensen, Udo; Schmidt, Bjørn; Larsen, Ib K. Journal of Food Composition and Analysis. 2009; 22 (6), 577-581.

2008

  • Histamine and biogenic amines: formation and importance in seafood. In Improving seafood products for the consumer. P. Dalgaard; J. Emborg; A. Kjølby; N. D. Sørensen; N. Z. Ballin. 1. ed. Børresen, T.; Woodhead Publishing Limited: Cambridge, 2008; pp 292-324. ISBN 978-1-84569-019-9.
  • Analytical methods for authentication of fresh vs. thawed meat – A review. N. Z. Ballin; R. Lametsch. Meat Science. 2008; 80 (2), 151-158.

2007

  • Sex determination in beef by melting curve analysis of PCR amplicons from the amelogenin locus. Nicolai Z. Ballin; Knud G. Madsen. Meat Science. 2007; 77 (3), 384-388.
  • Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark. Leth, T.; Fabricius, N.; Fagt, S. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 2007; 24 (3), 227-235.

2006

  • Estimation of whey protein in casein coprecipitate and milk powder by high-performance liquid chromatography quantification of cysteine. Nicolai Z. Ballin. Journal of Agricultural and Food Chemistry. 2006; 54 (12), 4131-4135.
  • Towards a control strategy for banned antibiotics and growth promoters in feed: The SIMBAG-FEED project, In antibacterial growth promoters: Where do we go from here? De Jong, J.; Tomassen, M.J.H.; van Egmond, H.J.; Van Rhijn, J.A.; Zuidema, T.; Michard, J.; Genouel, C.; Brambilla, G.; Nunes da Costa, J.M.G.; Nordkvist, E.; Wagner, W.; Thalmann, A.; Plöger, A.; Rath, G.; von Holst, C. ed. Barug, D.; de Jong, J.; Kies, A. K.; Verstegen, M.V.A. Wageningen Academic Publishers, The Netherlands, 2006, pp. 211-234. ISBN 9076998876.
  • Migration of formaldehyde and melamine monomers from kitchen- and tableware made of melamine plastics, K.H. Lund; J.H. Petersen. Food Additives and Contaminants 2006; 23 (9), 948-955.

2005

  • Fedder, R.; Plöger, A. Solid –Phase Extraction of Vitamins A and Vitamin E from Animal Feeds: A substitute for Liquid – Liquid Extraction. Journal of AOAC International. 2005; 88 (6), 1579-1582.