FOOD Analysis
ANALYSIS USE:Microbiological control of food as a fundamental part HACCP systems or quality -IFS, BRC, ISO 22000- implemented or to be implemented, in order to ensure legislation compliance and consumersafety.
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ANALYSIS USE:Physical-Chemical tests indicate, firstly if production batches meetquality specifications, and secondly whether these parameters are stable over the food shelf life. |
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SHELF LIFE STUDIES:The shelf life or expiration of a food can be defined as "the period of time, after processing and/or packaging, in which the food is still safe and suitablefor consumption, under certain storage conditions"; therefore physical-chemical, microbiological and sensory product specifications, as well asnutritional and functional characteristics should be kept during that period. Food business operators shall ensure that their products meet microbiological criteria throughout its life, especially food ready for consumption that might enable Listeria monocytogenes growth. Personalized studies for each manufacturer and product are available, in order to determine product shelf life, and different formulations quality comparison. 1. MICROORGANISMS PROLIFERATION STUDIES:Microbiological analysis of food duringshelflife, to assure law compliance. Regulation (EC) 2073/2005. Complementary mathematical modeling, to predict product shelf life and microorganism viability in the product. APPLICATIONS:
Degradation studies from organoleptic point of view:
The food is "challenged" with high concentrations of various microorganisms, inorder to evaluate the ability of the former to reduce bacterial populations, or the preservative system efficacy. This information also allows a more efficient product development:
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HACCP:The laboratory, in addition to its analytical activity, and depending on theresults obtained in the analysis of surfaces, food, water, etc...; migth advisecompanies, directly or in collaboration with the consultants hired by thecompany, in the following aspects:
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