ALIMENT LAB undertakes analysis of all food and food product categories for food service outlets, retail and manufacturing clients, to assure quality and safety in their products. Microbiological and chemical analyses of food are carried out as well as sensory evaluation, adulteration analysis, contaminant testing, food allergen detection, shelf-life evaluation and challenge testing.
Microbiological analysis
ALIMENT LAB analyzes food products for its microbiological quality on a regular basis, ensuring hygiene and food safety, general food quality and compliance with statutory requirements. Our microbiologists test for potentially pathogen, along with quality indicator and spoilage organisms, using a range of conventional – traditional (culture media) along with biochemical and immunological methods.
Microbiological testing of food includes:
- detection and identification of food – borne pathogens, such as:
- Listeria monocytogenes
- Salmonella
- Vibrio
- Clostridium perfringens
- Bacillus cereus
- Campylobacter
- Staphylococcus aureus
- enumeration of quality indicator and spoilage microorganisms, such as:
- Total Viable Count (TVC)
- Lacti Acid Bacteria (LAB)
- Coliforms
- Enterobacteriaceae
- Escherichia coli
- Yeasts and Moulds
- Pseudomonas
Chemical analysis / nutritional analysis – labelling
ALIMENT LAB undertakes a wide array of quantitative and qualitative Food Chemistry Analysis, satisfying special testing requirements such as nutritional analysis, contaminant testing, colour analysis, rancidity monitoring. Testing is available for moisture, ash, fat, fatty acid profile, protein, carbohydrate, energy, vitamins, minerals, residue testing, dietary fibre etc.
ALIMENT LAB provides accurate nutritional analysis to ensure compliance with the latest food labelling regulation (EU Reg. 1169/2011) as well as retailer specifications. The nutrition declaration (with exceptions) must be listed in specific order (energy, fat, fatty acids, carbohydrates, sugars, protein and salt) and in a unique presentation. A team of nutrition labeling experts can accurately assist clients and advise them about nutritional testing and labelling requirements for prepared and especially pre-packed foods.
Sensory evaluation
The organoleptic or sensory evaluation of a product can be used for quality control, to determine shelf life and to identify changes of sensory attributes (odour, flavour, colour, texture, general appearance etc.) during storage or after packaging.
ALIMENT LAB offers reliable sensory analyses for all food and food product categories by trained and experienced panels, targeting to product development and marketability monitoring.
ALIMENT LAB perform ELISA testing to determine adulteration (e.g. to detect traces of unauthorised species contaminates in meat products).
Food allergen detection
ALIMENT LAB uses ELISA technology to discover food allergens (soy, nuts, milk protein, gluten etc.) in raw materials, material in production and end products.
Shelf-life evaluation and challenge testing
Many food products being sold in retail require Shelf Life Testing for determining the expiration date or best by date. Our quality team has the knowledge and the experience to understand the industry demands for food safety and competitive products. ALIMENT LAB performs shelf-life evaluation for food during standard storage conditions (refrigerated or ambient). When it is required food products may be tested under different storage conditions to mimic consumer use (e.g. storage temperature changes).
Microbiological challenge testing is useful in determining the shelf life of certain refrigerated or ambient-stored foods. After identifying the potential spoilage factors and the likelihood of the product to support growth of spoilage organisms or even pathogens, food is intentionally contaminated, and its shelf-life is evaluated.
