Archive
lab-testing
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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.…
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Water Activity Measurement
Water activity measures the availability of water for microbial growth and chemical reactions, expressed as a value between zero and one. Unlike…
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Sensory Analysis
Sensory analysis evaluates a product’s appearance, colour, odour, flavour and texture using trained panels or structured scoring. For fruit, honey and other…
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Ash Content Testing
Ash content testing determines the mineral residue remaining after incinerating a sample at high temperature. In flours, sugars and fruit products it…