FOOD

The FOOD Unit of ChemService offers sampling, analysis and consultancy - to Big Organized Distribution and industries acting in food production and catering,as for:

Raw materials, fresh, frozen and stored end-products

            Food Supplements

QualitY

Analyses are performed in accordance with regulation UNI CEI EN ISO IEC 17025 and with standards certified by ACCREDIA, Italian organism of Accreditations.

1. Chemical Analyses

  • Residue analyses (PPP, mycotoxines, PCB, dioxines, heavy metals, solvents)
  • Nutritional label (humidity, total fats, ashes, proteins, dietary fiber, carbohydrates)
  • Total sugars, fatty acids and sterol composition, additives, collagen, histamine, polyphosphate, sulfur dioxide, etc
  • Peroxide index, refractive index, acidity, UV spectrophotometry in oil.

2. Development and Validation of new analytical methods

3. Microbiological Analyses

  • Total viable count, Enterobacteriaceae, Coagulase-Positive Staphylococci , lactic acid bacteria, total and thermotolerant coliforms, Escherichia coli, Salmonella spp, Listeria spp. and monocytogenes, enterococci, yeasts and molds, sulphite-reducing anaerobes, etc., fungicidal and bactericidal efficacy testing (detergents and disinfectants), microbiological testing for cosmetic products, light filth test on food (flours, pasta and bakery products,  conserved vegetables, spices, mushrooms, etc.)
  • Analysis by PCR and RT-PCR: identification of plant and animal species, identification of pathogenic microorganisms in foods and water, GMO detection (screening for the main sequence markers), allergens (nuts, shellfish, sesame, etc.).
  • Analysis by ELISA: food allergens (gluten, soy, etc.), mycotoxins screening.

    4. Comparative and qualitative analyses

  • Descriptions of the organoleptic characteristics of one or more products for comparison, with estimates of production technologies.
  • Inspection test, cooking test, etc.

CONSULTING SERVICES

  • Technical and regulatory consultancy.
  • Drawing up of products' specifications.
  • Assistance in creating private label products.
  • Drawing up of handbooks and self-controlling and upgrade in HACCP.
  • Drafting of handbooks for food production.
  • Audit at suppliers.
  • Indoor training on dedicated subjects.
  • LABELLING.