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 meat (COLD CUT and similar)

Analisi residuali di sostanze contaminanti

Zearalenon

Ochratoxin A

Aflatoxins B - G

Polycyclic aromatic hydrocarbons

Radioactivity

N-Nitrosamine

Qualitative detection of transgenic DNA

Percentage of transgenic DNA on species-specific DNA

Dioxin-like PCB

Polychlorinated dibenzodioxins /furans  (PCDD/PCDF)

 

Pcb

POLYCHLOROBIPHENYL  (PCB)(LOW RES.19 CONGENERS)

 

Dioxins and dioxin-like-PCB

DIOXIN-LIKE-PCB

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

 

Phosphorated organochlorinated pyrethroids

 

Multiresidual pesticides P1 -GM1

 

Residual analysis active pharmacological substances

Tranquillizer

Penicillins

Abamectin

Doramectin

Eprinomectin

Ivermectin

Milbemectine A3

Milbemectine A4

Phenolic and aryl –aminic beta –agonist

Beta-Lactams

Chemotherapeutical benzimidazoles

Chemotherapeutical nitroimidazoles

Quinolones 1

Quinolones 2

Quinolones 3

Chlorpromazine

Cortisone-based

Dapsone

Furanic compounds

Macrolides

Metabolites of the furanic compounds

Nicarbazine

Hormone multiresidual analysis

Ionophores

Sulphamides

Tetracyclines

Threostatic redidues

Hormones

 

Detection of allergens

Total sulphur dioxide

Soya

Peanut

Beta-lactoglubuline

Casein

Gluten

Lactose

Almond

Hazelnut

Egg

Lupine

Pistachio

Common  walnut

Oasts

Celery

Mustard

Sesame

Spelt

 

Dyes

Sudan dyes group A

Sudan dyes group B

Group C dyes

Synthetic colouring matters

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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