At Shimadzu, we understand that reliable food safety testing starts with robust, accessible data. Our Smart Pesticides Database Ver. 2 supports laboratories in detecting up to 530 different pesticides in a single GC-MS(/MS) run, using retention indices and transitions for efficient, accurate analysis. It’s an essential tool for keeping food products—like fresh salads—free from harmful residues.
To support those working hard in the lab, we also believe in the value of well-timed breaks. A nutritious lunch helps maintain focus and energy. Try this quick and refreshing quinoa salad recipe, ideal for a busy workday or to take on the go.
Ingredients
1 cup quinoa
2 cups water
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, finely chopped
Fresh mint and parsley, chopped
Juice of 1 lemon
Olive oil, salt, pepper to taste
Preparation
Cook quinoa in boiling water for 15 minutes. Let cool.
Combine vegetables and herbs in a bowl.
Add quinoa, lemon juice, olive oil, salt, and pepper. Mix well.
Take a moment to recharge—and for more support in safeguarding food quality, explore our pesticide database online.
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