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 FEEDSTUFFS

Residual analysis of contaminating substances

AFLATOXINS B & G

FUMONISINS  (RES)

OCHRATOXIN A

TRICHOTHECENES

ZEARALENON

RADIOACTIVITY

POLYCYCLIC AROMATIC HYDROCARBONS (IPA-STD)

PERCENTAGE OF TRANSGENIC DNA ON SPECIES-SPECIFIC DNA

DETECTION OF ANIMAL DNA

QUALITATIVE DETECTION OF TRANSGENIC DNA (BASIC SCREENING)

QUALITATIVE DETECTION OF TRANSGENIC DNA

QUANTITATIVE DETECTION OF TRANSGENIC DNA

QUANTITATIVE DETECTION OF SOY DNA (ROUNDUP-READY)

MELAMINE

DIOXIN-LIKE-PCB (HIGH RES.)

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

 

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)

 

Fumigants

 

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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