| Analytical Capabilities |
|
| Chemical Analysis |
| Microbiological Analysis |
| Pathogens |
| Other Organisms |
| Nutritional Analysis |
| Residue Analysis |
| Other Procedures |
| Pesticide Residues |
| Spices |
| Sanitation Inspections |
| Regulatory Agency Problems |
| Flavors and Essential Oils |
|
|
Chemical Analyses
Aflatoxin (B1, B2, G1, G2, M 1)
Alar
Alcohol Content
Alcohol Beverage Analysis
Artificial Color
Ash
Acid Insoluble Ash
Bostwick Viscosity
Brix
Cadmium
Caffeine
Calcium
Carbohydrate Profile
Cheese Adulteration
Cholesterol
Crude Fiber
Dairy Chemistry
Fat Content
Fats & Oils Analysis
Fatty Acid Profile
FCC,USP, & NF Monographs
Fruit Juice Adulteration
Iron
Lea
Mercury
Metals
Moisture
Oil Adulteration
Organic Acid Profile
Potassium
pH
Preservatives
Purity of Olive Oil
Salt
Sodium
Sulfa Drugs in Dairy Products
Sulfites Titratable Acidity
Total Solids
Toxic Metals
Vitamins
Water Analysis
Back to Top
|
|
|
Microbiological Analysis
Aerobic Plate Count
Acetophile Plate Count
Coliform – VRB
Coliform – MPN
E.coli
Fecal Coliform
Halophilic Plate Count
Lactobacilli
Psychrophiles
Thermophiles
Back to Top
|
|
|
Pathogens
Bacillus Cereus
Campylobacter spp.
Clostridium Perfringens
E.coli 0157:H7
Listeria Monocytogenes
Listeria, spp.
Pseudomonas
Salmonella spp.
Shigella
Staphylococcus Coagulase
Positive
Vibrio Cholerae
Vibrio Parahaemolyticus
Vibrio spp.
Yersinia spp.
Back to Top
|
|
|
Other Organisms
Acidophilus
Aeromonas spp.
Anaerobes
Enterobacteriaceae
Pseudomonas
Streptococcus ssp.
Back to Top
|
|
|
Nutritional Analyses
Calories
Cholesterol
Dietary Fiber
Insoluble Fiber
Fatty Acid Profile
Minerals – All
Omega 3 Fatty Acids
Proximate Analyses
Saturated Fats
Simple & Complex Sugars
Soluble Fiber
Unsaturated Fats
Vitamins – All
Back to Top
|
|
|
Residue Analysis
Chloroform
Ethyl Acetate
Ethylene Chlorohydrin
Ethylene Dibromide
Ethylene Dichloride
Ethylene Oxide
Methyl Bromide
Methyl Sulfide
Methylene Chloride
Perchlorethylene
Propylene Oxide
Back to Top
|
|
|
Other Procedures
Can Micro Evaluation
Can Seam Evaluation
Histamine Formation (Scombroid Poisoning)
Inoculated Pack Studies
Preservative Challenge Studies
Shelf Life Studies
Spoilage Problem Resolution
Staph Enterotoxin
Back to Top
|
|
|
Pesticide Analysis
N-Methyl Carbamates
Organo Chlorine Scan
Organo-Nitrogen Scan
Organo Phosphorus Scan
Back to Top
|
|
|
Spices
American Spice Trade Association Approved Lab
Ash
Acid Insoluble Ash
Bixin Content
Color Value
Curcumin
Ethylene Oxide Residue
Extractable Color
Heat (Organoleptic & HPLC)
Insect Identification
Moisture (Distillation & Vacuum Drying)
Non-Volatile Methylene Chloride Extract
Particle Size (Sieve Analysis)
Piperine
Residue Analysis (Acetone, Ethylene Dichloride,
Hexane, Isopropyl Alcohol)
Sanitation (Macroscopic Heavy Filth, Light Filth)
Starch
Steam Volatile Oil
Back to Top
|
|
|
Sanitation Inspections
Foreign Matter Identification
Geotrichum Mold Count
Hair Identification
Heavy Filth
Insect Identification
Light Filth
Macroscopic Examination
ROT Fragment Counts
Back to Top
|
|
|
Regulatory Agency
Problems
Aflatoxin in Nuts
Borate Analysis in Seafood
Colorants in Foods
Coumarin in Cookies
Decomposition in Seafood
Excessive Mold or Peel in Tomato Products
Histamine Analysis in Seafood
Indole Analysis in Seafood
Lead & Cadmium Analyses
Light Filth in Foods
Listeria in Cheese, Salmon
Pesticides in Pasta, Produce
Saccharin & Cyclamates in Foods
Salmonella in Black Pepper
Sulfite Analysis
Back to Top
|
|
|
Flavors &
Essential Oils
Acid Value
Alcohols
Aldehydes & Ketones
Essential Oil Association
Specifications & Procedures
Esters
GC Assays – Specific Components
Heavy Metals
IR Spectroscopy
Optical Rotation
Refractive Index
Residue on Ignition
Saponification Value
Solubility
Specific Gravity
UV Absorbance
Back to Top
|
