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lab-testing

  • Rehydration Ratio and How Buyers Specify It

    How rehydration ratio is defined and measured, why two suppliers can report different numbers for the same product, and how to write…

  • What is rehydration ratio and how is it measured?

    The rehydration ratio is the drained mass of a rehydrated sample divided by the dry mass used, measured under stated conditions. A…

  • LC-MS/MS Analysis

    LC-MS/MS analysis couples liquid chromatography with tandem mass spectrometry to identify and quantify non-volatile and thermolabile compounds, including pesticide residues, mycotoxins and…

  • ICP-MS Analysis

    ICP-MS analysis, inductively coupled plasma mass spectrometry, is a technique that measures trace elements and heavy metals such as lead, cadmium, arsenic…

  • ELISA Testing

    ELISA testing is an enzyme-linked immunosorbent assay method used in food laboratories to detect and quantify specific proteins, toxins or adulterants by…

  • PCR Testing

    PCR testing, polymerase chain reaction testing, is a molecular technique that amplifies specific DNA sequences in a food sample to identify species,…

  • Aerobic Plate Count

    Aerobic plate count is a microbiological method that estimates the total number of viable aerobic microorganisms in a food sample, serving as…

  • Yeast and Mould Count

    Yeast and mould count is a microbiological test that enumerates yeasts and moulds in a food sample using selective culture media, indicating…

  • Salmonella Testing

    Salmonella testing is a microbiological procedure that verifies the absence of Salmonella in a defined sample quantity, as required by EU microbiological…

  • Proximate Analysis

    Proximate analysis is the standard set of laboratory determinations that together describe a food’s major compositional fractions, namely moisture, protein, fat, ash…