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

preserved and processed meats (COLD CUT and similar)

Chemical analysis

Iso-ascorbic acid

Total acidity

L-Glutamic acid

Starch

Activity of the water - Aw

Ash

Chlorides

Collagen

Sugars composition

Fats

UPSD

Cholesterol

Emulsiifier based on phosphates

Phosphorus

Hydroxyproline

Nitrates

Nitrites

pH

Proteins

Ratio fat/lean

Ratio collagen/proteins

Soluble nitrogen

Biogene amines

Humidity

Thickener

 

Proximate analysis

Humidity

Proteins

Fats

Carbohydrates

Energetic value

Ash

 

Proximate analysis with fiber

Humidity

Proteins

Fats

Dietetic fiber

Carbohydrates

Energetic value

Ash

 

Micro elements and heavy metals

Aluminium

Arsenic

Bismuth

Cadmium

Calcium

Cobalt

Chromium

Iron

Phosporus

Magnesium

Manganese

Mercury

Molybdenum

Nickel

Lead

Potassium

Copper

Selenium

Sodium

Zinc

 

Extended proximate analysis

Humidity

Proteins

Fats

Carbohydrates

Dietetic fiber

Energetic value

Sodium

Ash

 

Proximate analysis FDA

Humidity

Energetic value

Proteins

Fats

Saturated fats

Fats (trans)

Cholesterol

Carbohydrates

Dietetic fiber

Sugars composition

Vitamin C

Vitamin A  and provitamins A

Calcium

Iron

Sodium

Ash

 

Characterization of M.P. fats and fat components

Total acidity

Iodine number

Peroxide number

Rancidity test (Kreiss)

Acidic composition

Acidic composition cis/trans

Homogeneous acidic composition

Tryglycerides composition

Sterolic composition

 

Vitamins

Vitamin A and Provitamins A

Vitamin B1

Vitamin B2

Vitamin B6

Vitamin B12

Vitamin C

Vitamin PP

Folic acid

 

Species identification

Bovine

Swine

Equine

Donkey

Hinny

Mule

Ovine

Caprine

Chicken

Turkey

Deer

Roe

Chamois

Hare

Pheasant

Wild boar

Buffalo

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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