Foods Analysis

The food industry has significant influence on biological diversity and our greatest asset – our health. That is why we see it as our main responsibility to ensure quality in this area to the highest possible degree. Our foods analysis is our contribution to general welfare and the safety of our clients. Foods are analysed with highly specialised equipment and procedures at our laboratory. Our conscientious and highly competent staff and state of the art machines make efficient and high quality work possible.

TESTING FOR MARKETABILITY
PESTICIDE ANALYSIS
DEMARCATION CERTIFICATION
FOOD SUPPLEMENTS
RESIDUE MONITORING

Quality management

Our quality management supervises each step from receiving or retrieving a sample to its analysis and the environmentally compatible disposal. Working according to the strict regulations of quality management is just as self-evident as is the regular participation in ring trials of recognised institutions such as FAPAS, QS GmbH, EUPT of national reference laboratories (Organised by the Federal Office of Consumer Protection and Food Safety (BVL))We work according to recognised official methods in order to make the results comparable for you e.g. § 64 LMBG, ASUOur analyses are conducted according to the official test methods set forth in § 64 of the LFGB and more.

Competence centre for pesticide analysis

The term pesticide is used as a general designation for plant protection, pest control and preservative products. These products are used in plant production, in food processing facilities as well as during the storage of foods or raw materials of vegetable origin. Plant protection products and their metabolites can get into the human body via the food chain or the water cycle. We test foods with all the established procedures for pesticide load and are continually involved in the development of new testing procedures.

Get in touch with us! We are looking forward to your inquiry!

Food legislation

In order to protect the end consumers the legislators have set maximum quantities within the framework of the German Food and Feed Code (LFGB) for plant protection, pest control and preservative products in   REGULATION (EC) No. 396/2005. The European Union also issues regulations for setting maximum quantities, which have to be implemented in national regulations by the member states within a given time frame.

Worldwide trade of foods and raw materials of vegetable origin requires the compliance with European and international regulations regarding limits on quantities.

We guarantee competent advising and analysis regarding various limits on quantities. Therefore, we are able to exactly ascertain and prove whether your goods are marketable or not.

Test procedure for food analysis

Physical, physical-chemical and chemical analysis of food and feed
Determination by means of HPLC with standard detectors (UV and fluorescence detector)
ASU L23.05-2
2012-01
Food analysis – determination of aflatoxin B1 and the total of aflatoxin B1, B2, G1 and G2 in peanuts, pistachios, figs and paprika powder-HPLC-procedure with immunoaffinity column and postcolumn derivatisation
ASU L26.00-1
2001-07
Food analysis – Determination of nitrate levels in vegetable produce HPLC/IC-procedure (exception: only HPLC-procedure in this case)
Determination by means of gas chromatography with mass spectrometric detection (GC-MS/MS)
ASU L 00.00-36-2
2004-07
Food analysis – determination of bromide residue in low-fat foods part 2: determination of inorganic bromide
ASU L 00.00-115
2007-12
Food analysis – multi-methods for determination of pesticide residue in foods of plant origin by means of GC-MS(/MS) or LC-MS(/MS) after acetonitrile extraction/spreading and purification by means of dispersive SPE (QuEChERS)
ASU L00.00-49/2
1999-11
Food analysis, low-fat foods, determination of dithiocarbamate and thiuramdisulphide residue, part 2: gas chromatographic procedure
Determination by means of liquid chromatography with mass spectrometric detection (LC-MS/MS)
ASU L 00.00-115
2007-12
Food analysis – multi-methods for determination of pesticide residue in foods of plant origin by means of GC-MS(/MS) or LC-MS(/MS) after acetonitrile extraction/spreading and purification by means of dispersive SPE (QuEChERS)
QuPPe-Method
Nov.-Dec.2008
EURL CVUA Stuttgart
Quick method for the analysis of residues of numerous highly polar pesticides in foods of plant origin involving simultaneous extraction with methanol and LC-MS/MS determination (QuPPe-method)
QuPPe-Method
Version 7
Nov.-Dec.2008
EURL CVUA Stuttgart
Quick method for the analysis of residues of numerous highly polar pesticides in foods of plant origin involving simultaneous extraction with methanol and LC-MS/MS determination (QuPPe-method)
Microbiological Food Analysis
ASU L00.00-20
2008-12
Food analysis – horizontal procedure for determining salmonella spp. in foods
ASU L00.00-88 Food analysis – horizontal procedure for 2004-07 microorganism count – colony counting procedure at 30 °C (exception: spiral plate procedure at 37 °C)
ASU L00.00-33
2006-09
Food analysis – horizontal procedure for count of presumptive bacillus cereus – colony counting procedure at 30 °C (exception: spiral plate procedure at 37 °C)
ASU L01.00-3 Food analysis – determination of coliform 1987-03 germs in milk, dairy products, butter, cheese and ice cream; procedure with solid agar (exception: spiral plate procedure at 37 °C; use of commercial ready-to-use prepared media for parallel determination of escherichia coli)
ASU L00.00-133/2
2010-09
Food analysis – horizontal procedure for determination and counting of enterobacteriaceae in foods. Part 2: colony counting technique (exception: spiral plate procedure)
ASU L01.00-37
1991-12
Food analysis – determination of yeast and fungi count in milk and dairy products; reference procedure (exception: spiral plate procedure at 37 °C)
ASU L06.00-35
1992-12
Food analysis – determination of aerobically growing lactic acid bacteria in meat and meat products; pipetting procedure (reference procedure) (exception: spiral plate procedure at 37 °C)
ASU L06.00-43
1998-09
Food analysis – pseudomonas spp. count in meat and meat products (exception: spiral plate procedure at 37 °C)
ASU L00.00-32
2006-09
Food analysis – horizontal procedure for determination and counting of listeria monocytogenes part 1: verification procedure
OXOID Deutschland GmbH
product information of a commercial ready-to-use prepared media Enterohemolysin
agar with sheep blood
Determination of enterohaemorrhagic escherichia coli (EHEC) in foods of plant origin
ASU L00.00-55
2004-12
Food Analysis procedure for counting of coagulase-positive staphylococi part I: procedure with Baird Parker Agar (exception: spiral plate procedure, use of commercial ready-to-use prepared media)
ASU L00.00-91
2006-12
Food Analysis horizontal procedure for determination of shigella spp. (exception: use of commercial ready-to-use prepared media)
ASU L00.00-107
2007-04
Food Analysis horizontal procedure for determination and counting of campylobacter spp.; verification procedure

Abbreviations: DIN (German Institute for Standardisation), EN (European Norm), ISO (International Organization for Standardisation), LFBG (German Food and Feed Code), QuEChERS (Quick Easy Cheap Effective Rugged and Safe), Pxx-yy-z.DOC (inhouse procedure)