Thu, 06/07/2018 - 19:24
We analyze convenience products according to the specifications of European and German food laws as well as according to specific specifications and guidelines (such as the BMEL Directives for Deli Salads and Directives for Mayonnaise, Salad Cream and Tartar Sauce, etc.).
Convenience and deli products are industrially produced, ready-to-eat meals. Continuous sensory testing can effectively recognize deviations in the content and quality of raw materials as well as process variations.
We can perform the following chemical examinations:
- Weight control and determination of protective gases
- Nutritional analyses
- Control of especially highlighted ingredients and their proportions
- Determination of calcium and sodium as well as testing for heavy metals using AAS (Atomic absorption spectroscopy)
- Determination of the fatty acid spectrum including trans-fatty acids and omega-3fatty acids, examination for 3-MCPD, 3-MCPD fatty acid ester and glycidyl fatty acid ester
- Examination for preservatives
- Determination of nitrite and nitrate content
- If needed, examination for veterinary drugs and pesticides
- Examination for plasticizers (also see Packaging Analytics)
Our state-of-the-art microbiological testing lab offers all classic examination methods. In addition, we also provide many additional qualitative and quantitative microbial determinations, inhibitor tests, shelf-life studies and testing for antibiotic-resistant germs:
- Germ Status
We determine the total microbial count, spoilage agents and pathogenic germs in your product with tests such as aerobic mesophilic total microbial count, Bacillus cereus, campylobacter, E. coli with determination of EHEC-stems, Salmonella, Yersinia enterocolitica, Enterobacteriaceae/coliform germs, Clostridia, Listeria, lactic acid bacteria, Staphylococci including the variant MRSA, etc.
- Inhibitor Tests
Inhibitor tests provide information on whether antibacterial substances such as animal medications are present in your food products. A detailed determination of the substances is possible using additional chemical methods (see Instrumental Analytics).
- Shelf-Life Studies
Using challenge tests, we examine the growth rate and tenacity of pathogenic germs in your food product. This data lets you calculate whether the product is still edible at the end of the shelf life.
For shelf-life studies we use the same refrigeration units that are standard in food retailing. The tests take place under particularly realistic conditions and allow for reliable prognoses for germ development in the food product.
- Antibiotic Resistance
The frequent use of antibiotics in livestock industry and aquaculture leads to increased resistance of bacteria to these antibiotics, which is a potential hazard for consumers and animal populations. We determine, which, if any, resistances are present in germs.
More on Microbiology
We perform molecular-biological testing using PCR and ELISA. Using genetic material, we can identify animal specifies and detect allergens and genetically modified organisms.
We detect all allergens requiring declaration in food products.
- Genetically Modified Organisms
Many consumers value food products that do not contain genetically modified organisms. We test your products for the most common genetically modified organisms to verify your non-GMO label claims.
- Animal Species Identification
We offer PCR testing to determine the animal species in a product.
- Detection of Risk Material
Using ELISA, we detect CNS risk material in processed meat and sausages.
More on Molecular Biology
Histological testing plays an important role in evaluating animal-based food. We conduct the examinations using microscopic tissue sections and special staining techniques. Histological testing is an excellent method for determining the composition of food. We can provide the following examination methods:
- Tissue Types
We determine tissue types microscopically and identify the changes of cells.
- Detection of Bone Particles and Casings
Using picric acid-alizarin-staining (or alternatively Kossa staining) we can detect bone particles in products. We can also identify sausage casing components and processed sausage meat.
After PAS staining with and without amylase treatment as well as alcian blue staining we can determine different thickeners via microscopy.
We examine the muscle meat of pigs and cattle for parasite infestation with Sarcosporidia. Eating infested meat that was not sufficiently frozen or heated can lead to illnesses in humans.
Associate Director - Laboratory Operations, Food Safety & Dietary Supplements