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.)
