Food Testing

How we serve

We analyze and examine foods and additives, beverages, and feeds for biological, chemical, and physical parameters.

Why do we test?

We test for intentional and unintentional food additives and adulterants, complete nutritional analyses, microbiological (bacterial, fungal, parasitic and viral) examinations. Safety checks for detection of spoilage, contamination, filth, extraneous matter, foreign objects or chemical residues in foods are conducted.

Products we test

We test fresh raw materials, processed, or finished products at ambient or in refrigerated storage. They may include bakery items, beverages, breakfast, lunch, or dinner menu items, seafood, spices and seasonings.

Types of test we perform

Examinations may include biological, chemical, cultural, immunological, microbiological, and physical characterization tests for the identification and quantitation of microorganisms such as Salmonella, Listeria, E. Coli 0157:H7, Clostridium, fungal spores, parasites, or chemicals such as toxins, pesticides or insects and rodent fragments, hair, etc. Other analyses may include aflatoxins, amino acids, cholesterols/sterols/fats/fatty acids/lipids, fibers metals, minerals, mycotoxins, PCBs. Preservatives, protein, vitamins, and water activity.

We assure accuracy of results

Test and studies include absolute and commercial sterility checks, accelerated and shelf life studies, bioloads, and sensory (appearance, color, flavor, taste, texture, etc.) evaluations.