FOOD SECTOR (distribution, manufacturing, catering)

 
LABORATORY ANALYSIS ON FOODS
 
Type of substrate / product to be analyzed:
  •   Alimony
  • Raw materials and finished products
  •  Fresh
  •  Frozen foods
  •  Preserved
  •  Detergents
  •  Surfaces of foods
  •  Surfaces of equipment
  •  Water
  •  Air
 
 
 
    

 

 

Type of analysis:
 
1. Chemical
 
  • Residue analysis (pesticides, mycotoxins, PCBs, dioxins, heavy metals, solvents).
  • Proximate analysis (moisture, fat, ash, protein, fiber, carbohydrates).
  • Sugars, fatty acid composition, sterol composition, additives (colorants, preservatives, flavorings, etc.), allergens, collagen, histamine, phosphates, sulfur dioxide, etc.
  • Peroxide index, refractive index, acidity, UV spectrophotometry oil.
 
2. Microbiological
 
 
  • Total bacterial count, Enterobacteriaceae, staphylococci, lactic acid bacteria, total coliforms and thermotolerant, E. coli, Salmonella, Listeria, enterococci, yeasts and molds, sulphite-reducing anaerobes, etc.,
  • evidence of effective fungicide and bactericide of detergents and disinfectants,
  • Research of solid impurities (Light filth test) on food matrices (cereals and dairy products, spices, canned tomatoes, mushrooms, etc.).
  • Analysis by PCR and Real-time PCR: Detection of species of animals and plants, identification of pathogenic microorganisms in food and water, research of GMOs (screening for the main sequence markers), allergens (nuts, shellfish, crustaceans, etc. ).
  • Analysis immune-enzyme (ELISA): allergens, staphylococcal enterotoxin.
 
3. Comparative analysis and qualitative
 
 
  • Descriptions of the organoleptic characteristics of one or more products for comparison, with assessments relating to production technologies.
  • Panel tests, taste tests
  • Examination inspection, test firing, etc.
 
4. Development and validation of new analytical methods
 
 

Please contact us for a quote or for advice on the analysis to be made about your products