Main types of chemical and microbiological analysis in the foodstuff sector
Nutritional values:
Analysis to determine “big 4” and “big 8” values; minerals, trace elements, vitamins, types of fatty acids (incl. omega fatty acids), sugar types (incl. sugar substitutes), inuline
Additives:
Analysis to determine sweeteners, colourings, preservatives, antioxidants
Residues:
Analysis to determine residues and contaminants: crop protection agents, mycotoxins, heavy metals, veterinary medications, nitrates/nitrites, polychlorinated biphenyls
Specialist analysis:
With particular focus on spices, dried vegetables, liquorice, tea, nuts/dried fruits, fats/oils, cereals, confectionery, fish and meat products
Microbiological tests
Every type of germ count (e.g. total germ count, spore forming bacteria, yeasts/mould fungi)
Indicator bacteria (e.g. coliform bacteria, enterobacteriaceae, E coli)
Pathogenic bacteria and spoilage organisms (e.g. Salmonella, Listeria, Staph. aureus, clostridia, Bacillus cereus, Legionella, lactic acid bacteria)
Hygiene checks (impression/smear/airborne bacteria count)
sterility test, inhibitor test
Test methods employed: section 64 LFGB (German food and feedstuff law), DIN-ISO procedures, Eur.Ph. 2005
Food law:
Assessing fitness for consumption
Nutrition labelling
Health claims
Checks on labelling
Regulations for specific products
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Main fields
Environmental analysis:
Soil, waste water, drinking water, surface water, air
Foodstuff analysis:
- Checking fitness for consumption
- Analysis for declaration of nutrition values according to labelling regulations
- Analysis of nutrition values:
- Microbiology
- Analysis of additives
- Analysis of residues
Analysis of consumer goods
Pharmaceutical analysis |
