Food

• Testing
• Services
• Laboratories

• 1. Additives
• 2. Baby food
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 3. Alcoholic drinks
  •  Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 4. Coffee cacao and chocolate   
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 5.Fresh meat and cuts of meat (slaughterhouses)
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 6. Preserved and processed meats (cold cut and similar)
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 7. Cereals and by-products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 8. Vegetable preserves and sauces
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 9. Sugary vegetable preserves (jams)
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 10. Sweetmeats and sugary products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 11. Dried fruit and candies
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 12. Gastronomy products 
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 13. Ice-cream
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 14. Milk and dairy products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 15. Feedstuffs
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 16. Honey and apiculture products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 17. Oils and fats
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 18. Fruits and vegetables
• 19. Packaging and materials in contact with food
• 20. Pasta
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 21. Fresh fish and fish preserves
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 22. Food bakery products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Specific analysis for oils and fats
• 23. Snack
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 24. Spices and herbal products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 25. Fruit juices
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 26. Eggs and egg by-products 
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 27. Wines and spirituous beverage 
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control

ANALYSIS ON GASTRONOMY PRODUCTS

Residual analysis of pharmacologically active substances 

ROBENIDINE

ABAMECTIN

AMPHENICOL (HPLC-MS)

QUINOLONES 1

QUINOLONES 2

QUINOLONES 3

FURANIC COMPOUNDS

NITROFURAN METABOLITES

NICARBAZINE

RESIDUES OF SULFAMIDIC DRUGS

TETRACYCLINE RESIDUES AND METABOLITES

BETA- LACTAMS (HPLC-MS)

HORMONES MULTIRESIDUAL  (HPLC-MS)

CHEMOTHERAPEUTICAL BENZIMIDAZOLES

CHEMOTHERAPEUTICAL NITROIMIDAZOLES

 

Residual analysis of contaminating substances  

AFLATOXIN M1 (ELISA)

AFLATOXIN M1 (HPLC)

AFLATOXINS B & G

FUMONISINS

OCHRATOXIN A

TRICHOTHECENES

ZEARALENON

RADIOACTIVITY

MINERAL OILS

MELAMINE

POLYCHLORINATED DIBENZODIOXINS/FURANS (PCDD/PCDF)(HRGC)

DIOXIN-LIKE –PCB HIGH RESOLUTION

 

PCB

POLYCHLOROBIPHENYL (PCB)(LOW RES.19 CONGENERS)

 

Dioxins and dioxin-like- pcb-(high resolution)      

DIOXIN-LIKE-PCB (HIGH RES.)

POLYCHLORINATED DIBENZODIOXINS/FURANS (PCDD/PCDF)(HRGC)

 

Phosphorated organochlorinated pyrethroids pesticides  

 

Multiresidual  pesticides P1-GM1

 

The analysis for detection of contaminants, residual molecules, the analysis of hygienic or product characterization suggested are not exhaustive. They are a simplification of analytical activities of  Chelab laboratory. The analytical models are adjusted case by case  in order  to achieve  the best possible objective, and depend both by the customer’s needs and by the expected requisites.

 

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