Reserved area

Chemistry and Food Microbiology

Food Laboratory Division performs analyses on both food coming from production activities and waste material of different natures, among which:

Chemical analyses:

  • Fresh cut or preserved packed vegetal food

  • Meat and meat food products

  • Cereals, legumes and by-products (pulverized food)

  • Feed and forage under the EU Reg. 1786/03 and 382/05

Types of analyses

  • Basic or extended analyses for nutrition facts label

  • Extended or specific multiresidue analysis of pesticides

Microbiological analyses:

  • Fresh cut or preserved packed vegetal food

  • Meat and meat food products

  • Cereals, legumes and by-products (pulverized food)

  • Feed and forage under the UE Reg. 1786/03 and 382/05

  • Microbiological monitoring of surfaces and air

  • OGM (genetically modified food)

  • Allergens

Main microorganisms of agroalimentary sector:

Detection of pathogenic microorganisms (Salmonella, Listeria, Vibrio, Clostridium Botulinum, Yersinia, etc.) in food, raw materials, intermediate processing products and environmental swabs

  • Definition of index parameters and contamination indicators (Total Microbial Count, coliforms, escherichia coli, coagulase-positive staphylococci, etc.)