Chemiservice

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Food

Chemical analysis of matrices for food use, both human and livestock, raw materials, semi-finished and finished products

The Laboratory has gained significant experience in carrying out chemical-physical analyses on a wide range of food products.

Aims of laboratory research:

  • To check conformity with product classifications laid down by national and EU regulations
  • To check the conformity of products for export to countries outside the EU
  • To check conformity with the technical and trade specifications of companies and large-scale organised distribution
  • To verify the safety of food products in relation to the current legislation on contaminants

Main analytical determinations carried out:

  • Detection of pesticides:
    Multiresidue analysis with more than 400 active molecules to assess conformity with current legislation with a short response time (possibly also within 24 hours) thanks to the latest analytical instrumentation.

 

  • Detection of contaminants:
    mycotoxins, heavy metals, polycyclic aromatic hydrocarbons (PAHS), PCBs, residues of plasticisers (phthalates), mineral oils.
    Mycotoxins sought: aflatoxins, ochratoxin, zearalenone, Deoxynivalenol, trichothecenes in cereals and cereal products, animal feed and fatty substances.

 

  • Detection of allergens and GMOs:
    From the PCR technique to search for genetically modified organisms and allergenic substances in reference to Regulation 1169/2014.

 

  • Analyses aimed to wine trading:

    - Alcoholic strength by volume

    - Free and total Sulphur dioxide

    - Volatile and total acidity

    - Density and specific gravity

    - Metals (Cadmium, Copper, Iron, Nickel, Lead, Zinc)

    - pH

    - Glucose and Fructose

  • Analysis of nutritional parameters for labelling purposes;

 

  • Shelf life tests
    Chemiservice offers support to food companies and large-scale organised distribution to study the ageing of a food product under normal and/or accelerated conditions, for the entirety of its commercial life.
    • Chemical analysis (pH, acidity, moisture, fat etc.)
    • Microbiological analysis (total viable count, mycetes and pathogens etc.)
    • Organoleptic analysis (appearance, smell, taste, consistency, colour etc.).

 

  •  Migration testing on food contact materials.
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Accreditations and authorisations