Archive
lab-testing
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Pesticide MRLs for Frozen Vegetables: Reading the Rules, the Sampling and the Certificate
Regulation (EC) No 396/2005 sets one framework and thousands of numbers. This guide covers which limit applies to a frozen vegetable, how…
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PCR Testing
PCR, polymerase chain reaction, amplifies specific DNA sequences and is used in food testing for species identification, authenticity verification and detection of…
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Aerobic Plate Count
The aerobic plate count estimates the total number of viable aerobic microorganisms in a sample by culturing dilutions on agar. It is…
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Yeast and Mould Count
Yeast and mould count enumerates yeasts and moulds in a product using selective culture media. It is particularly important for fruit products,…
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Salmonella Testing
Salmonella testing verifies the absence of Salmonella in defined sample quantities, as required by EU microbiological criteria for many foods. Methods follow…
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Proximate Analysis
Proximate analysis is the classical set of determinations describing a food’s major composition: moisture, protein, fat, ash and carbohydrate by difference. It…
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Aflatoxin Testing
Aflatoxin testing quantifies aflatoxins B1, B2, G1 and G2, potent carcinogenic mycotoxins produced by Aspergillus moulds. EU maximum levels apply to nuts,…
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Moisture Determination
Moisture determination measures the water content of a product, typically by oven drying to constant weight or by rapid moisture analysers. For…
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Patulin Testing
Patulin testing measures the mycotoxin produced by Penicillium and other moulds in damaged fruit, with apple and apple-derived products the main concern.…