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 EGGS AND EGG BY-PRODUCTS

Residual analysis on active pharmacological substances 

ABAMECTIN (RES.)

AMPHENICOL (HPLC-MS)(RES.)

QUINOLONES 1 (RES.)

QUINOLONES 2 (RES.)

QUINOLONES 3 (RES.)

FURANIC COMPOUNDS (RES.)

LASALOCID (RES.)

NITROFURAN METABOLITES RES.)

NICARBAZINE (RES.)

RESIDUES OF SULFAMIDIC DRUGS

TETRACYCLINE RESIDUES AND METABOLITES

IONOPHORIC RESIDUAL -(RES)

CHEMOTHERAPEUTICAL NITROIMIDAZOLES -(RES)

 

Residual analysis of contaminants      

AFLATOXINS B & G

FUMONISINS (RES)

OCHRATOXIN  A

TRICHOTHECENES

ZEARALENON

RADIOACTIVITY

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

DIOXIN-LIKE-PCB (HIGH RESOLUTION)

MINERAL OIL –FOOD

MELAMINE

 

Pcb

POLYCHLOROBIPHENYL (PCB)(LOW RES.19 CONGENERS)

 

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

DIOXIN-LIKE-PCB (HIGH RESOLUTION)

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

 

Fumigants

 

Phosphorated organochlorinated pyrethroids pesticides

 

Multiresidual  pesticides P1-GM1  

 

The analysis for detection of contaminants, residual molecules, the suggested analysis of hygienic or product characterization are not exhaustive. They are a simplification of the analytical activities carried out in Chelab laboratories. The analytical methods are adjusted case by case according to the Customer needs and to the expected results with the aim to reach the best results.

 

FOR TECHNICAL AND COMMERCIAL INFORMATION  -