Compliance with Legislation
Mycotoxins are defined as "toxic secondary metabolites produced in foods by certain molds under certain environmental conditions" according to the Turkish Food Codex Contaminants Regulation. These toxins negatively affect human and animal health. The fungi that form mycotoxins can be carried everywhere by the wind. It is known that a quarter of the crops on earth are at risk of contamination with mycotoxins. The production, storage and transportation stages of food are the most suitable processes for contamination.
More than 400 mycotoxins are known to exist today. Once produced by fungi, mycotoxins are not affected by external factors, including the heat treatment to which foodstuffs are exposed.
Ochratoxin A Analysis
Mycotoxins produced by many species of Aspergillus and Penicillium fungi. These fungi are widespread and pose a major risk through food and feed. Animal experiments have shown that the target organ of Ochratoxin A is the kidney, and it has been reported to be responsible for various kidney diseases affecting humans as well as animals.Deoxynivalenol Analysis
Deoxynivalenol is a mycotoxin synthesized by fungi of the genus Fusarium, which can be commonly found in cereals such as corn, barley and wheat. Deoxynivalenol can cause vomiting and skin disorders in humans and weight loss in animals. Deoxynivalenol is resistant to very high temperatures. Therefore, heat treatments applied to foods do not affect deoxynivalenol. Since intervention with a chemical product against deoxynivalenol mycotoxin can also be harmful to food health, it can be intervened by ozonation as the most effective method.Zearalenon Analizi
Zearalenone is a mycotoxin synthesized by fungi of the genus Fusarium, which can be commonly found in cereals such as corn, barley and wheat. The permissible limits for zearalenone are specified in the Turkish Food Codex Contaminants Regulation published by the Ministry of Food, Agriculture and Livestock. Consumption of zearalenone mycotoxin above the limits may adversely affect human health.T2, HT2 Analysis
T2, HT2, mycotoxins; trichothecene mycotoxin type. Fusarium spp. are toxins formed by fungal genera. They are not damaged by heat treatment of foods.Analysis of Citrin
Citrinin is a mycotoxin produced by Penicillium, Aspergillus and Monascus species. Citrinin occurs in foods mostly together with Ochratoxin A (OTA).Alterneria Analizi
Alterneria toxins are toxins produced by Alterneria fungi, which are commonly found in fruits and vegetables, structured seeds and cereals. There are 5 most common types of Alterneria toxins:Fumonisin Analizi
Fumonisin mycotoxins are among the most recently discovered toxic mycotoxins produced by fusarium species. Fumonisin mycotoxins are divided into B1, B2, B3 types. The B1 type is most common in nature. Fumonisin mycotoxins are most common in corn and spread during its harvest. Fumonisin mycotoxins are very harmful toxic substances. Animal studies have shown that they can cause brain damage, pulmonary edema and liver cancer. For this reason, it has been recognized as a potential cancer risk by the International Agency for Research on Cancer and has been included in the list of carcinogens. Its presence in foodstuffs is absolutely unacceptable. Fumonisin mycotoxins are not damaged by heat treatment.Patulin Analizi
Patulin is a mycotoxin produced by Penicillium expansum and can be found in fruits. Studies have shown that it is toxic, mutagenic, teratogenic and carcinogenic. When consumed by humans, it causes stomach and digestive disorders. Patulin is seen as a quality criterion in fruit juices and processed fruit products. Patulin is mostly found in foodstuffs such as apples, bread, cereals, cheese, pears, apricots and peaches.| Patulin Determination | Apples and All Products Derived from Apples (Fruit Juice, Fruit Concentrate, etc.) | [HPLC-UV][R-Biopharm Application Note Code:P250 / P250B] | |||||||||||
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| Distilled Spirits | |||||||||||||
| Infant Formulas and Young Child Supplements | |||||||||||||
Aflotoxin Analyses
Aflotoxins cause adverse effects such as lung diseases, carcinogenic and teratogenic effects, bleeding and immunosuppression. Methods such as thin layer chromatography, capillary electrophoresis, ELISA, high pressure liquid chromatography, gas chromatography and the use of chromatographic methods in combination with mass spectroscopy are used to determine aflatoxins. There are 4 different types of Aflatoxin B1, B2, G1, G2. Aflatoxin M1, also known as 'Milk Toxin', is transmitted to humans when Aflatoxin B1 passes into the animal body through feeds and metabolized as M1 in milk. Aflatoxins B1 and B2 give blue fluorescence under ultraviolet light, while G1 and G2 give green fluorescence. The toxicity order of aflatoxins is B1>M1>G1>B2>G2.Heavy metals are important contaminants that can cause acute and chronic disorders in the human body and are unacceptable in foods. They can contaminate foods during harvesting, processing and storage stages.
Due to the toxic effects of heavy metals on human health, restrictions have been introduced within the scope of the "Turkish Food Codex Communiqué on Contaminants". In general, heavy metals such as arsenic, lead, mercury, chromium, zinc, cadmium, copper and nickel come first as general pollutants.
Heavy metal analyzes in foodstuffs should be carried out regularly within the scope of the Turkish Food Codex Contaminant Communiqué and the safety of the product reaching the consumer should be kept under control.
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Acrylamide is a toxic, crystalline, white and solid, slightly acidic compound with a vinyl group in its structure, formed as a result of the Maillard reaction. Acrylamide is soluble in water, ethanol and acetone. It is a detectable component in products consisting of reducing sugars and free asparagine, such as cooking and frying foods at high temperatures.
Acrylamide formation is observed after roasting, frying and high temperature cooking processes applied to foods. Acrylamide has been detected at high levels in roasted coffee, cocoa beans, potato chips and fries, bread and cakes.
"Determination of Acrylamide" is carried out on Bakery Products, Fried Products.
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Erusic acid is a long-chain unsaturated fatty acid found in high levels in rapeseed. Due to its harmful effects on human health, the use of erucic acid is limited to the amounts specified in the "Turkish Food Codex Communiqué on Sampling and Analysis Method Criteria for the Official Control of Erucic Acid Level in Certain Foods" prepared by the Ministry of Food, Agriculture and Livestock.
The analysis of erucic acid in oils is an important parameter that must be kept under control due to its harmful effects on human health. "Determination of Erucic Acid" is carried out in animal and vegetable fats and oils.
Erusic Acid Determination GC-FID Method - TGK 2014/53 COI T20.doc17
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Polychlorinated biphenyls (PCBs) are organic compounds consisting of a chlorine atom attached to biphenyl, a molecule composed of two benzene rings, each containing six carbons. PCBs are odorless, tasteless, clear to light yellow viscous liquids. The production of PCBs has been banned due to their high toxicity. PCBs are classified as persistent organic pollutants that accumulate in the body of animals and cause environmental pollution.
The Ministry of Food, Agriculture and Livestock published the "Turkish Food Codex Communiqué on Sampling, Sample Preparation and Analysis Method Criteria for the Official Control of the Level of Dioxins, Dioxin-Like Polychlorinated Biphenyls and Non-Dioxin-Like Polychlorinated Biphenyls in Certain Foods". This Communiqué regulates sampling and analysis methods for the control of the level of polychlorinated biphenyls in certain foods.
The Communiqué specifies verification methods for the identification and calculation of PCBs in meat, milk, fish, oils and feedstuffs.
"Determination of the Total of Indicator Polychlorinated Biphenyls (PCBs)" is performed on food (food based on wet weight), food additives and food supplements, aquaculture products, baby food, infant and young child supplementary food, follow-on formulas, feed and feed additives.
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Sum of Indicator PCBs (PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ICES-6 sum)) Analysis - EPA 1613, EPA 1668
PAHs are formed by incomplete combustion of anthropogenic organic matter. PAHs can remain in terrestrial and aquatic ecosystems for long periods of time. As such, when they enter the air, soil, water and foodstuffs, they become important environmental pollutants that threaten human health.
Polycyclic aromatic hydrocarbons have toxic, carcinogenic and mutagenic properties, and because of these hazards, their presence in the environment and in food products poses a danger to human health.
The number of PAHs has been identified by the US Environmental Protection Agency as 16, based on their toxicity and the most common types. The most notable of these are: benzo(a)anthracene, benzo(a)pyrene, benzo(b)fluoranthene and chrysene. The reasons for the prominence of these compounds are their high toxicity and harmful effects, the higher risk of human exposure, the frequency of occurrence in hazardous waste sites and the availability of more information about them.
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Due to the high consumption amounts, the alcoholic beverage sector has gained value and every product offered for human consumption must pass certain quality tests. % alcohol by volume determination is especially important in terms of verifying the amount of alcohol specified in alcoholic beverages and analyzing the products marketed as soft drinks and informing the consumer correctly.
Alcohol by volume determination is basically based on gravimetric measurement of the amount of alcohol contained in beverages such as wine, beer, vodka, raki, soft drinks and fruit juices. "% Alcohol by Volume" determination is analyzed with Türkak Accreditation in fermented spirits, distilled spirits, beer and soft drinks.
| Distilled Alcoholic Beverages | CONSLEG: 2000R2870-23.04.2016 |
| Fermented Alcoholic Beverages | CONSLEG: 1990R2676-09.03.2005 |
| Soft Drinks | TS 1594 ISO 2448 |
| Beer | TS 2259 |
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Ethyl alcohol is the only type of alcohol used in the production of alcoholic beverages. Also called ethanol, it is a clear, colorless, fragrant and flammable liquid. Ethyl alcohol is obtained by distillation of plants and fruits and used in the production of alcoholic beverages. Methyl alcohol, obtained by distillation of wood, is a toxic and harmful alcohol. It is generally used in the imitation and adulteration of alcoholic beverages.
Ethyl alcohol determination is also important in terms of verifying the amount of alcohol specified in alcoholic beverages and analyzing the products marketed as soft drinks and informing the consumer correctly. "Ethyl Alcohol Determination" is analyzed in alcoholic and non-alcoholic beverages.
Ethyl Alcohol Determination GC-FID Method - AOAC 984.14
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Methyl alcohol (Methanol, Wood alcohol) is a toxic substance that even a small amount can cause blindness.
Especially with the increase in alcohol prices, under the stairs production and adulteration practices have also increased. Although it is a dangerous substance, methyl alcohol is used in the production of fake alcohol. Methyl alcohol, which is naturally found in fermentation products by the breakdown of pectin, is present in fruit distilled spirits at a rate of 0.3-0.9% by volume.
The reason why methanol is harmful to human health is that it turns into formaldehyde and then formic acid in the body. The lethal dose is considered to be 50-75 g. With methyl alcohol poisoning, disorders such as poor vision, blindness, tremor seizures, heart and muscle weakness are seen. "Methyl Alcohol Determination" is carried out on fermented and distilled spirits.
Methyl Alcohol Determination GC-FID Method - AOAC 968.09
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Organic acids in foods are effective in preserving aroma, taste, color, brightness, stability and quality. They can be released by the activity of microorganisms in a controlled and uncontrolled manner. During food processing, they can be added to the food to give sour taste or to keep it intact. All operations to be carried out especially during the production period are carried out taking into account the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the pH of a food. In addition, the amount of acidity also affects the determination of the storage conditions of the food.
In the production of products such as jam and marmalade, it is necessary to constantly measure the pH degree and keep it under control. Likewise, pH measurement is very important in acid fermentations such as the ripening of olives or cheese in various sauces, ketchups or vegetable preserves.
There are two concepts related to the determination of acidity: True (Effective) Acidity, Total Acidity, which is measured with a pH meter and is related to the concentration of dissociated hydrogen ions.
Total Acidity: Refers to the total amount of acid, regardless of whether the acid is weak or strong. It is the amount of acidity determined by titration. "Acidity Determination" is carried out in various food products, milk and dairy products, vegetable and fruit products.
Acidity Determination - TS 1330, TS 591, TS 1125 ISO 750, TS 2283, TS 2282, TS 5000
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According to the Turkish Food Codex Regulation on Food Labeling and Consumer Information, gluten is defined as "a protein fraction from rye, wheat, oats, barley and their derivatives, insoluble in water and 0.5 M sodium chloride solution, to which some individuals are sensitive."
Gluten determination is especially important for the health of people with hypersensitivity to gluten, called celiac disease. Celiac disease is a lifelong food allergy that develops as a result of hypersensitivity of the small intestine to gluten found in wheat, barley, rye and oats. Celiac patients do not digest gluten foods and over time, their nutrient absorption is impaired by damage to the villi in their small intestines and they become unwell.
In the Turkish Food Codex Food Labeling and Consumer Information Regulation; information on how products containing gluten should be indicated on the label is included. Depending on the amount of gluten determined on the label, the phrases "suitable for individuals with gluten intolerance" or "suitable for celiac patients" can be used.
Gluten Determination - ELISA Method - R-Biopharm Ridascreen Gliadin AOAC 2012.01
"Gluten Determination" is performed on all Gluten Free and Gluten Reduced Foods. You can contact us for "Gluten Determination" in Foods.
Hydrogen peroxide (H2O2) is a pale blue, alcohol-soluble substance with a higher viscosity than water, which has a whitening, oxidizing and lethal effect on microorganisms. A 30% solution of hydrogen peroxide is called "perhydrol". It is used in processes such as growing and packaging of foodstuffs offered for human consumption due to its antimicrobial properties.
In the food industry; animal feed, corn syrup, distilled beverages, dried eggs, emulsifiers containing fatty acids, starch, esters, tea, wine, grape vinegar and packaging materials, especially in dairy technology; It is stated in various sources that it is used in milk, cream, cheese juice, ice cream mix and brine disinfection.
In terms of the aquaculture sector, it is used in the prevention of some fish diseases and protection of fish eggs against bacterial and fungal agents because it is a good disinfectant. In the seafood processing sector, it is also used as a color bleach and for the disinfection of fish fietos.
The amount of hydrogen peroxide (H2O2) in foods has started to be determined due to its uncontrolled use.
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The determination of insoluble ash in hydrochloric acid is an important analysis of food and feed. It is based on the principle of determining the amount of acid-insoluble ash remaining after the reaction of total ash in food and feed with HCl acid solution. Analysis results are evaluated based on the communiqués prepared by the Turkish Food Codex. The amount of ash insoluble in HCl acid must be at most 1%.
Determination of Insoluble Ash in Hydrochloric Acid - TS 2283, TS 2383/T3, TS 3076-1, TS 2133, ISO 930, TS 1566 ISO 1577, TS ISO 763, TS 2131, ISO 928
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Iodine number; It is the expression in grams of the amount of iodine reacting with double bonds in 100 grams of oil.
Iodine number in general; It gives information about the degree of saturation and unsaturation of the oil, drying properties, hydrogenation process and whether other oil is mixed into the oil. Drying is seen in oils with an iodine index above 100.
"Determination of Iodine Number" is carried out in animal and vegetable fats and oils.
Iodine Number Determination - TS EN ISO 3961
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Caffeine is an alkaloid also known as matein and guarinin. It occurs naturally in the leaves, seeds or fruits of many plants, including tea, coffee and small amounts in cocoa. It is used to flavor some carbonated drinks such as cola.
The amount of caffeine in beverages is limited by legal regulations. Within the scope of the Food Labeling and Consumer Information Regulation, it is an important parameter in terms of indicating the amount of caffeine on the label and controlling the accuracy of the specified amount.
Caffeine Determination HPLC-UV Method - JAOAC Vol.76. No:2
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Determination of chloride in foods is important to determine the levels in processed foods and to control quality, especially due to its relationship with salt content. Determination of chloride; ketchup, mayonnaise, mustard, salad dressing, dairy products, meat products, potato chips, crackers, pretzels, snacks, ready meals, vegetable juices, samples with low or high chloride content.
Determination of Chloride - ISO 3634
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Connective tissue is the tissue that connects various parts of the body and keeps the body in mass. In meat technology, the ratio of connective tissue-derived protein is important in terms of quality and technology. It is also important for the nutritional quality of meat as connective tissue proteins cannot be digested by the body.
Collagen is the basic building material that makes up connective tissue. Hydroxyproline is a connective tissue-specific amino acid that is only included in the amino acids that make up collagen. The amount of hydroxyproline is found at a constant rate (12.5%) in collagen protein. Accordingly, by determining the amount of hydroxyproline in meat and meat products, the amount of collagen connective tissue is also determined. The amount of connective tissue is especially determined in meat products such as salami, sausage, sausage.
Collagen and Hydroxyproline Determination (Determination of Connective Tissue) Spectrophotometric Method - NMKL 127, TS 6236 ISO 3496
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Direct or indirect pollution of the environment and soil leads to contamination of food sources. According to the Codex Alimentarius Commission (CAC), food contaminants are defined as chemical substances that are not intentionally added to food but are contaminated by processes such as processing, preparation, storage, packaging and transportation or by environmental pollution.
In particular Aluminum (Al), Antimony (Sb), Arsenic (As), Copper (Cu), Barium (Ba), Beryllium (Be), Boron (B), Mercury (Hg), Zinc (Zn), Iron (Fe), Phosphorus (P), Gallium (Ga), Silver (Ag), Cadmium (Cd), Tin (Sn), Calcium (Ca), Cobalt (Co), Chromium (Cr), Lead (Pb), The consumption of elements such as Lithium (Li), Magnesium (Mg), Manganese (Mn), Molybdenum (Mo), Nickel (Ni), Potassium (K), Selenium (Se), Cesium (Cs), Sodium (Na), Tellurium (Te), Vanadium (Vn) with food is harmful and unacceptable for human health. For this reason, contaminants are specified with their limits in the Turkish Food Codex Contaminants Regulation.
"Determination of Metals and Other Elements" is carried out in various foods and food additives.
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Nitrate is the salt of nitrite acid. Nitrate is a natural component of all fruits, vegetables and grains. Nitrite is an additive used to preserve foods such as meat, fish and poultry. Nitrate and nitrite are added to foodstuffs for reasons such as stabilizing the color of meat, giving meat a characteristic taste, preventing the growth of microorganisms, preventing oxidative deterioration.
Nitrite has an antibacterial effect by increasing the acidity of the environment. It is especially effective on Clostridium spp. and some Staphylococci. Determination of nitrate and nitrite is an important parameter in baby foods, which are microbiologically and chemically sensitive and risky foods.
Nitrate and Nitrite Determination (Spectrophotometric Method) - NMKL 194
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The determination of peroxide in oils is a measure of the amount of active oxygen present and is the amount of peroxide oxygen present in 1 g of oil in micrograms. Most of the deterioration of oils occurs during the storage phase; oxygen, metal ions, temperature, light, etc. It is determined by the amount of peroxide to determine whether the deodorization process is carried out effectively in oils. In addition, peroxide determination is a parameter that allows us to have information about the degree of oxidation. Peroxide value determination or kreiss test is applied to determine the bitterness (deterioration) of oils. Peroxide Value Determination" is carried out in animal and vegetable fats and oils.
Peroxide Value Determination - TS EN ISO 3960
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The determination of peroxide in oils is a measure of the amount of active oxygen contained in it, and is the amount of peroxide oxygen in 1 g of oil in micrograms. Organic acids in foods are effective in preserving aroma, taste, color, brightness, stability and quality. The determination of acidity in foods is very important. All operations to be carried out especially during the production period are carried out taking into account the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the pH of a food. In addition, the amount of acidity also affects the determination of the storage conditions of the food.
pH is a term that expresses acidity, that is, the degree of acidity or the strength of acidity.
pH Determination - NMKL 179
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Reichert-Meissl number is a parameter used to determine whether different fats have been added to butter for counterfeiting and adulteration. The Reichert-Meissl number is a value describing the water vapor volatile and water-insoluble fatty acids in 5 grams of fat. The Reichert-Meissl number is based on the distillation of milk fats after saponification of butter by volatilizing the low molecular fatty acids with water vapor and collecting the distillation product in a collection vessel and titrating it with an alkali solution.
"Reichert-Meissl Number Determination" is carried out in animal, vegetable fats and oils.
Reichert-Meissl Number Determination - AOAC 925.41
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One of the most basic and important analyses of food products is the analysis of water content. After water is removed from the food product, "total dry matter" remains. The amount of dry matter in a food product is inversely proportional to the water content. As the water content increases, the moisture content in the food decreases.
The reasons for looking at the amount of moisture in foods are important reasons such as checking compliance with standards, determining commercial value, determining stability and storage time, determining nutritional values, determining compliance with packaging and transportation conditions.
"Determination of Moisture and Volatile Matter" is carried out in food, cereals and cereal products, meat and meat products, dried fruits and vegetables, nuts and oil seeds, sugar and sugary products, milk and dairy products, spices and spice mixtures.
Determination of Moisture and Volatile Matter - TS EN ISO 665
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The determination of soap number is based on the determination of the amount of soap dissolved in oils as oleate. Fatty acids are converted into soap when oils are treated with strong acids or heated with water under pressure. According to the Turkish Food Codex Communiqué on Oils with Plant Names (Communiqué no: 2012/29), the number of soap in oils is specified within the scope of quality criteria.
The amount of soap varies according to the washing process or bleaching processes performed on oils. For this reason, it is important to determine the amount of soap in order to have an idea about the processes performed on the oils. "Determination of Soap Number" is carried out in animal and vegetable fats and oils.
Determination of Soap Number - TS 5038
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Saponification number determination is a test procedure that can be performed on fixed oils, essential oils, balsams, waxes and resins. If the amount of saponification in the oil is outside the pharmacopoeial values, it may be an indication that the oil is adulterated. For this reason, the determination of saponification number is an important parameter in terms of determining the purity of oils.
The Turkish Food Codex Communiqué on Oils Called by Plant Name (Communiqué no: 2012/29) published by the Ministry of Food, Agriculture and Livestock, in its annex titled Physical and Chemical Properties of Vegetable Oils (Annex 3), specifies the saponification numbers according to oil types. "Determination of Saponification Number" is carried out in animal and vegetable fats and oils.
Saponification Number Determination - TS EN ISO 3657
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Free fatty acids are free fatty acids that are not bound to the triglyceride structure. Free fatty acids are found in large amounts in crude oil. Free fatty acids are an important quality criterion for oils. Free fatty acidity is used as a shelf life monitoring parameter of oil. As the free fatty acidity increases, the oxidation stability decreases and the oil starts to become rancid.
In addition, how much caustic should be treated with crude oil in the deacidification (neutralization) process is calculated by the amount of free acids in the crude oil. Therefore, the determination of free fat acidity and acid value number is also used as a neutralization monitoring parameter. Whether the oil has reached the desired acidity level can be done by acidity control of the oil sample to be taken between the processes.
"Determination of Free Fatty Acidity and Acid Value Number" determination is carried out in animal and vegetable fats and oils.
Determination of Free Fatty Acidity and Acid Number - TS EN ISO 660
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Solvents are organic liquids consisting of a large number of chemical substances, usually used to dissolve or dilute a material or substance. Solvents are defined in the Turkish Food Codex Communiqué on Extraction Solvents Used in the Production of Foodstuffs and Food Ingredients (Communiqué No: 2013/45) as substances that dissolve the foodstuff or a component thereof, including contaminants on or in the foodstuff.
Determination of solvent residue is a parameter that should be determined due to food and feed packaging materials such as paper, cardboard, cardboard, aluminum, tin, glass, plastic.
Solvent Residue Determination GC-MS Method - European Pharmacopeia 5.0.2.2.28
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Sterols, which are steroids found in animal and plant tissues, are found in the content of unsaponifiable substances. Since they are considered as the fingerprints of fats, the sterol composition of each type of fat is different from each other.
The determination of sterol content and composition is an important quality parameter for the prevention of adulteration and the detection of different oil mixtures.
"Determination of Sterol Content and Composition" is carried out in animal fats, milk and dairy products.
Determination of Sterol Content and Composition (GC-FID Method) - 1991R2568-EN, TS EN ISO 12228-1, TS EN ISO 12228-2, TS 7503
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The most important and longest process in adulteration detection analysis is the determination of sterol composition. Sterols, a type of alcohol group, show a different structure in each vegetable oil. It is also a method used in the determination of mixing of oils. Determining the sterol composition of vegetable oils is very important in determining the botanical origin.
Eritrodiol and uvaol composition are two important terpenic alcohols found in olive oil. They are mostly found in the outer skins of fruits. Pomace oil adulteration can be detected by determination of erythrodiol and uvaol composition.
"Determination of Sterol, Erythrodiol, Uvaol Composition and Amount" is carried out on vegetable oils.
Determination of Sterol, Erythrodiol, Uvaol Composition and Amount - TGK 2014/53-54 COI T20.doc 10
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Water in foods exists in different forms: mobile, free and bound water. There is no single parameter that is used as a reliable way to determine the critical point in a stable product or to be considered as a reliable parameter to predict spoilage. However, water activity is recognized as a very useful parameter for these processes.
In general, water activity is more closely related to the chemical, physical and biological properties of foods than to their moisture content. Water activity in foods affects color, structure and stability changes.
"Water Activity Determination" is carried out on food products.
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The water-soluble portion of the total dry matter in the foodstuff is called brix.
The water-soluble dry matter is composed of sugars, primarily fructose and glucose, and organic acids such as citric acid, malic acid and tartaric acid. Brix is used for quality control purposes, especially in the production stages of foods. It is a parameter used for processes such as monitoring the ripeness and harvest time of fruits, continuous monitoring of the processing processes of foods such as fruit juice, canned food and tomato paste.
Brisk determination is mostly done in meat products, milk and dairy products, foods with high humidity such as vegetables and fruits, liquid foods such as fruit juice and alcoholic beverages.
Determination of Water Soluble Solids (Brix) (Refractometric Method) - TS 1466, TS EN 12143, TS 4890
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Sulfated ash determination is a quality parameter determined in glucose syrup, dried glucose syrup, dextrose or dextrose monohydrate and dextrose or anhydrous dextrose products.
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In dairy farms, there are some parameters that will determine the quality of raw milk. The fat and protein ratios of raw milk, total bacterial count and somatic cell counts are the quality determining parameters that must be checked. Low milk fat, which is one of the most important parameters, and the ratio of fat and protein amounts give information about the risk of acidification. The Turkish Food Codex Communiqué on Raw Milk and Heat-Treated Drinking Milk (Communiqué No: 2000/6) is based on the qualities and limit values that raw milk and processed milk should have.
The addition of vegetable oil to dairy products such as butter and yogurt is strictly prohibited. However, especially yogurt is marketed under the name of "fatty yogurt" by removing the valuable fat of yogurt and replacing it with margarine with butter flavor added. In order to prevent such situations, various test procedures are carried out.
"Search for Non-Milk Fat" is carried out on products such as milk and dairy products, animal-derived fats.
Search for Non-Milk Fat (GC-FID Method) - Comissin Regulation (EC) No : 273/2008, TS EN ISO 17678
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The molecular structure of sugar and the amount of sugar in the product are determined by various analysis methods. The sum of reducing sugars and sucrose obtained by a certain method from fruits, vegetables and their products expresses the total sugar content of foodstuffs. The basis of all methods in sugar determination processes depends on the reducing property of sugars.
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The determination of non-volatile ether extract is determined by gravimetric method. It is based on the principle of weighing the non-volatile residue remaining after the spice sample is extracted with diethyl and the volatile substances are removed. "Determination of Non-Volatile Ether Extract" is carried out on Spices and Spice Mixtures.
Determination of Non-Volatile Ether Extract - TS 2137 ISO 1108
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Essential oil, by definition, is a liquid at room temperature, volatile, strongly odorous and oily complex mixture, usually obtained by distillation from plants containing aromatic and essential oils. These oils are called essential oils or ethereal oils because they evaporate even at room temperature if left uncovered.
Essential oils contain terpenic compounds, aromatic substances, straight chain hydrocarbons, nitrogen and sulfur bearing compounds. The amount of essential oil is generally 1-2% in plants. Essential oils are used as flavoring and flavoring agents in the food industry. Essential oils found in spices have a protective effect as well as flavoring and flavoring.
"Essential Oil Determination" is carried out on Spices and Spice Mixtures.
Essential Oil Determination - TS EN ISO 6571
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Specific absorbance values measured in olive oil are a quality criterion measured at 232 nm and 270 nm and are accepted as an indicator of their resistance to oxidation. It is also a parameter used to detect the presence of adulteration. "UV Specific Absorbance Value Determination" is analyzed in olive oils.
Specific Absorbance Determination in UV (Spectrophotometric Method) - TGK 2014/53-54 COI T.20 doc19
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Aerobic bacteria counts generally determine the number of bacteria in psychrophilic, mesophilic, thermophilic groups and aerobic / anaerobic conditions. The most common microbiological analysis is the 'Total Mesophilic Aerobic Colony Count'. With analyzes such as aerobic bacteria counts, we can have an idea about the quality of the food consumed. For this reason, analysis procedures such as aerobic colony counts are carried out in order to have information about all stages of the food produced until consumption.
Total aerobic microorganism count is accepted as one of the quality parameters. Total aerobic microorganism counts can provide information on the conditions of food production, storage and transportation, the use of additives and shelf life.
Aerobic Colony Count (Bulk Plate Method) - ISO 4833-1
Aerobic Colony Count (Spread Plate Method) - ISO 4833-2
Sulfite Reducing Anaerobic Bacteria Enumeration (Colony Counting Technique) - ISO 15213
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All bacterial species are divided into aerobic and anaerobic according to their relationship with oxygen. Aerobic bacteria respire in the presence of 21% O2, which we call full oxygen concentration, while anaerobic bacteria cannot respire with oxygen.
Anaerobic bacteria are naturally present in the bacterial flora of humans and animals. Anaerobic bacteria thrive most commonly on the skin and can cause skin irritations, abscesses and pus. Anaerobic bacteria are analyzed in products such as food, feed or cosmetics.
Anaerobic Bacteria Count - NMKL 189
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Bacillus Cereus is an aerobic, rod-shaped, spore-forming, gram-positive, gram-positive bacterium commonly found on soil and plant surfaces. Bacillus Cereus causes two different types of poisoning due to the toxins they produce.
Bacillus Cereus is an aerobic spore-forming bacterium. Because of its soil origin, it can be found more frequently in field and garden products, but can also be found in meat and dairy products. B. cereus can commonly cause poisoning in products such as milk, rice, other cereals, spices, meat and chicken.
Bacillus cereus Count - AFNOR BKR 23/06-02/10 COMPASS Bacillus cereus Agar
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Clostridium perfingens is an anaerobic, gram-positive, spore-forming rod-shaped bacterium. Clostirdium perfingens, called 'sulfate-reducing Clostridium' in the food industry, causes gaseous fermentation in milk and reduces nitrate.
Clostirdium perfingens, perfingens causes food poisoning. Perfingens food poisoning differs from diseases caused by other pathogenic bacteria because of the toxin it secretes.
Clostirdium perfingens is very common in nature. Therefore, hygiene and sanitation conditions must be fully ensured to prevent food contamination.
You can contact us for "Clostirdium Perfingens Count" in Foods.
Cronobacter is a curious and opportunistic pathogen that causes small and large intestinal inflammation. Cronobacter spp., which is an important parameter especially for powdered infant formula, has been found to cause health problems related to the consumption of powdered infant formula as a result of studies conducted by the Food and Agriculture Organization and the World Health Organization (FAO/WHO).
C. sakazakii, which is widespread in nature, can also be found in food products such as meat products, cheese, vegetables and spices, and in milk powder plants and hospitals. The presence of sakazakii in infant formula has been linked to high infant mortality rates. For this reason, companies producing infant formula should carry out the main product and by-product controls in the best way.
"Enterobacter sakazakii (Cronobacter spp.) Search" analysis; We perform milk and dairy products and powdered infant formula.
You can contact us for "Enterobacter sakazakii (Cronobacter spp.) Search" in Foods.
Enterobacteriaceae are the bacteria that most commonly affect the food industry. Bacteria in this group are routinely analyzed, searched or counted in many laboratories. In addition to this, Enterobacteriaceae count is gaining importance day by day as a quality value.
Enterobacteriaceae family includes total coliform bacteria, fecal coliform bacteria and E. Coli. As a result, if the result of the E.coli count is zero, the total number of coliform bacteria, fecal coliform bacteria and Enterobacteriaceae will also be zero. These bacteria are often searched or counted in food microbiology laboratories.
Search and Enumeration of Interobacteriaceae (Colony Counting Technique) - ISO 21528-2
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Indicator microorganisms that cause food poisoning are considered indicators of hygienic and high quality production in the food industry. Enterococcus are gram-positive, facultative anaerobic, non-spore and immobile bacteria. Enterococci can be found in water, soil, various foodstuffs, and the intestines of humans and animals.
In general, Enterococcus is resistant to heating, drying, freezing and various cleaning processes used in food processing. Therefore, a better sanitation process is required for foods subjected to processes such as heat treatment and freezing than for coliform bacteria.
Enterococci are searched for in food products and according to the result we can have an idea about production, business hygiene, personnel hygiene and working environment.
Enterococcus Count - NMKL 68
You can contact us for "Enterococcus Count" in Foods.
Coliform bacteria are one of the microorganisms that cause disease and should never be present in food. The most well-known and harmful coliform bacteria is Escherchia coli. E.coli lives mostly in the intestines of mammals. Therefore, contamination of food means that the product is somehow contaminated with feces.
E.coli is one of the most dangerous pathogenic microorganisms. It multiplies rapidly at body temperature and causes fatal illnesses. E.coli is considered an important hygiene criterion. Controlled in surface, personnel and domestic water in a food business.
Escherichia coli Enumeration (EMS Technique) - ISO 7251
Escherichia coli O157 Search - TS EN ISO 16654
Escherichia coli Enumeration (Colony Counting Technique) - ISO 16649-2
Escherichia coli Enumeration (EMS Technique) - ISO 16649-3
You can contact us for "Escherchia coli Detection" in Foods.
Campylobacter spp., which are naturally found in the intestinal flora of various animals, cause diseases by infecting humans. Thermophilic (Heat Resistant) Campylobacter spp. is the most common type that causes human illness.
Thermophilic Campylobacter spp. bacteria are most commonly found in poultry. thermophilic campylobacter can cause disease even if there is a very low amount in the environment.
Primarily chicken meat, raw milk and chlorinated water are also sources of transmission of thermophilic Campylobacter bacteria.
Campylobacter spp. Search - ISO 10272-1
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Staphylococci are pathogens that pose a threat to human health and are usually found on the skin of the hands and feet, the skin and mucous membranes of the mouth and nose, and the hair follicles such as hair and whiskers. The presence of enterotoxins can cause serious problems, especially in people with low body resistance.
Staphylococcus aureus, especially staphylococci, produce enterotoxins in cooked and high-protein foods and cause food poisoning. Staphylococcal Food Poisoning can be seen by consuming food with at least 100 ng of enterotoxin in 100 grams.
Staphylococcus aureus is searched for in food products and according to the result, we can have an idea about production, business hygiene, personnel hygiene and working environment.
Enumeration of Coagulase Positive Staphylococci (Colony Counting Technique) - TS 6582-1 EN ISO 6888-1
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Lactic acid bacteria are particularly abundant in nutrient-rich foods such as milk, meat and vegetables. The common characteristics of lactic acid bacteria are that they form lactic lactic acid from lactose. Lactic acid bacteria add a unique odor and aroma to foods. Lactic acid in foods has effects such as regulating blood pressure, strengthening the immune system in humans, protecting the body, preventing infections and so on.
Lactic Acid Bacteria Count - ISO 15214
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Listeria is a disease caused by all food products produced under unhealthy and inappropriate conditions. The genus Listeria includes 6 species. The only Listeria genus pathogenic to humans is Listeria monocytogenes. Listeria monocytogenes in particular is one of the most important foodborne pathogens causing disease in humans and animals. Listeria monocytogenes has the ability to grow and multiply at refrigerator temperatures and is a major problem, especially in ready-to-eat foods.
Listeria spp. Search - AFNOR BRD 07/04-09/98 RAPID'L.mono-V11
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Molds are defined as "multicellular fungi that form mycelium", while yeasts are defined as "single-celled structures that usually do not form mycelium". Yeast and mold determination is based on preventing the growth of bacteria on food and isolating and counting yeast and mold. Yeast and molds can cause structural disorders, gas formation, bitter taste and bad odor in food, as well as food poisoning due to the toxic substances they secrete.
Yeast and mold is a quality criterion especially for products that are marketed in the open, exposed to open air before packaging, may be contaminated by packaging material, and do not undergo any heat treatment other than washing and cooling / freezing.
Mold and yeast are searched for in food products and according to the result we can have an idea about production, business hygiene, personnel hygiene and working environment.
Mold and Yeast Count - 3M Petrifilm Rapid Yeast and Mold Count Plates AFNOR 3M 01/13-07/14
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According to the Turkish Food Codex Communiqué on Fermented Dairy Products, fermented dairy products must contain specific microorganisms alive, active and in the number specified in Annex-2 until the end of shelf life. In addition, 'Fermented dairy products that are heat-treated after fermentation that do not provide the specific microorganisms in Annex-2 alive, active and in the specified number cannot be named with specific product definitions'. We perform "Specific Microorganism Count" analysis in yogurt and buttermilk.
Specific Microorganism Count - ISO 7889
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Staphylococcal enterotoxins are a water-soluble group of simple proteins. Enterotoxigenic staphylococci produce enterotoxins in food that affect the digestive system and cause "staphylococcal food poisoning". S. aureus is the most important enterotoxin-producing staphylococcal species.
S. aureus can be found on the nose or hands of people working in the food industry. We are looking for staphylococci in food products and if they are detected, we can have an idea about production, business hygiene, personnel hygiene and working environment.
You can contact us for "Staphylococcal Enterotoxin Search" in Foods.
The only Clostridium species that reduces sulfite is Cl. Perfingens. Cl. Perfingens is by definition an anaerobic, gram-positive, spore-forming rod-shaped bacterium. In the food industry it is called 'Sulfate-reducing Clostridium'. Cl. Perfingens causes gaseous fermentation in milk and reduces nitrate.
Cl. Perfingens is very common in nature. Therefore, hygiene and sanitation conditions must be fully ensured to prevent contamination of food.
Count of Sulphite Reducing Anaerobic Bacteria (Colony Counting Technique) - ISO 15213
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Vibrio spp. are the most common bacteria found in surface waters. Vibrio spp. are Gram-negative, comma-shaped bacteria with flagella at one end. They mostly enter the human body through food and cause diseases. Vibrio parahaemolyticus, which multiplies rapidly on seafood and causes food poisoning due to its pathogenicity, is one of the Vibrio bacteria species. It is a bacterium usually found in rivers and coastal mouths.
Vibrio cholerae is another type of Vibrio that causes disease. Vibrio cholerae is cold-resistant and sensitive to heat treatment, drying and acids. Vibrio cholerae, like cholera, causes diarrhea, vomiting, large amounts of fluids and electrolytes. They can multiply rapidly in the stomach and small intestine, especially in alkaline and isotonic environments. They form cholerogenic toxins that are not resistant to heat and show properties such as antigenic and cytopanic.
"Searching for Vibrio spp. (Vibrio parahaemolyticus and Vibrio cholerae)" analysis; We perform in aquaculture and water-containing products.
You can contact us for "Searching for Vibrio spp. (Vibrio parahaemolyticus and Vibrio cholerae)" in Foods.
Rope, which causes structural defects in bread through the growth of Bacillus subtilis bacteria, is usually found on the outside of the wheat grain. Bacillus subtilis spores can maintain their viability at cooking temperatures. For this reason, it can easily develop in suitable water activity especially after cooling in breads. It forms a sticky structure in breads, also called creep.
Rope formation is usually triggered by the main factors that trigger rope formation in bakery products such as bread, flatbread, bagel, pita bread, prolonged cooling time of bread, storage above 25 degrees, moisture content of the product, pH ratio and initial spore number.
In order to prevent rope formation in foods, attention should be paid to the cleanliness of the enterprise, the equipment used and the personnel, measures such as adding vinegar to the dough water and kneading the dough cold can be taken.
"Rope Spore Count" analysis; We perform the analysis in bread yeast, cereals and cereal products.
Rope Spore Count - TS 3522
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