PRODUCT TESTING
Product testing includes the microbiological analysis samples requiring testing for microbial components. These tests are specific for the type of product being tested and generally include analysis for microorganisms either common to the product or contaminants of the product. Product testing may include testing for various pathogens such as E. coli, Staphylococcus, and Salmonella. Additionally, product testing may involve shelf life testing.
Packaging & Materials Analysis
Volatiles in Food Package
Packaging materials and adhesives can outgas volatile compounds into foods and beverages. Even low levels of these compounds can change the flavor of the product or even create a health risk.
Food & Ingredients Analysis
Analysis of Chemical Markers in Foods and Ingredients
The composition of volatiles in the headspace of foods and ingredients has shown to change as spoilage occurs. Microbial growth in food products produces unique compounds in the headspace that can be compared to normal headspace components to estimate the extent of spoilage.
Flavor & Fragrance Analysis
Volatiles i n Flavors and Fragrances
Many variables need to be taken into account such as analytical methods, absorbents and thermal breakdown on protein or sugar containing samples. Large Volume Static Headspace (LVSH) addresses these limitations. Sample preparation is not required other than placing the product in the LVSH chamber.
Aluminum Can Analysis
Volatile Compounds from Can Coatings
Polymer coated aluminum and steel cans are used throughout the world for packaging foods and beverages. It is known that the different coatings and curing process used can impact the food products in contact with these coatings |
