Wholesome nutrition is vital in the nutritional requirements and overall growth of a baby. Infants and young children are particularly vulnerable to foodborne illness because their immune systems are not developed enough to fight the foodborne bacterial infections. Therefore, they require the highest quality of baby food available.
At our plateform , registered Labs, we ensure that analysis of baby food is performed as per the stringent regulations. Toxic residues that may result from cultivation or production must be reduced considerably more in baby food products than for other food products. Government regulations and dietary regulations define specific nutritional requirements and limits for contaminants that are far below conventional ones.
our register labs can support you with a monitoring plan tailored to your products and requirements. Our state-of-the-art instruments such as GC, HPLC, GC-MS/MS and LC-MS/MS are capable of measuring concentrations even at the levels of ppb (parts per billion) and ppt (parts per trillion), thus ensuring that your products are safe to consume.
Seafood has traditionally been a popular part of the diet in many parts of the world. In some countries it has been the main supply of animal protein. Today even more people are turning to fish as a healthy alternative to red meat. However, consumption of fish and shellfish may also cause diseases due to the consumption of infected or intoxicated products. Some of the diseases have been specifically associated with consumption of seafood while others have been of more general nature. Some seafood is processed in a modern fish industry which is a technologically advanced and complicated industry in line with any other food industry and with the same risk of products being contaminated with pathogenic organisms or toxins.
Seafood includes finfish, shellfish and cephalopods (octopus, squid). The term shellfish covers the bivalve molluscan shellfish (oysters, cockles, clams and mussels), the gastropods (periwinkles, sea-snails) and the crustacean shellfish (crab, lobster, shrimp).
No food production, processing, distribution company or organization can be self-sustained in the medium and long term unless the issues of quality, including the safety aspect, are properly recognized and addressed, and an appropriate quality system is put into operation in the processing establishment. The quality of our foods is of major concern to food processors and public health authorities. Thus, the need for control of the quality of our food is very important and, since the rate of food-borne illnesses is increasing, there is also an urgent need to improve the traditional or present means of assuring the quality of food.
TESTING SERVICES OFFERED By LABS
Physical & Chemical Analysis (histamine, moisture, % by wt., fat, % by wt., protein, % by wt., pH, smell (absence of acidic, putrefying smell), appearance (black, green, grey spots, flaky, slimy layer), taste (marine, sweet, bitter), texture (chewy, soft, tough, fat, rubbery))
Minerals (zinc)
Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.
Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
Fatty acid profile (SFA, MUFA, and PUFA) & Trans fatty acids
Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine, and Safrole)
Melamine
Additives (brilliant blue FCF, carmoisine, fast green FCF, EPA, DHA, sterols, etc.)
Pesticide Residues
Antibiotics Residues
Shelf life Testing
Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
Molecular Testing
Allergens (celery, mollusc, milk, egg, fish, etc.)
GMO Testing
Test for active Components (Qualitative)
Particle size analysis
ETO and ECH Testing
MCPDs and GE Testing
Food Application and recipe engineering
Radioactive residues
Steroids and Hormone Testing
Sensory Evaluation
Dioxins, PCBs, PAHs & Furans