Regulatory Compliance Tests
In the studies carried out within the scope of compliance with the legislation in food products; "Regulation on Supervision and Control of Food Safety and Quality" is taken as basis.
Our laboratories serving in many provinces in turkey, "Regulatory Compliance Tests" in accordance with legal regulations and standards relating to Türkak accreditation is carried out.
FOOD CONTAMINANTS
Mycotoxins According to the Turkish Food Codex Contaminants Regulation; It is defined as "toxic secondary metabolites produced in foods by some molds under certain environmental conditions". These toxins adversely affect human and animal health. Mushrooms that form mycotoxins can be carried anywhere by wind. It is known that a quarter of the crops on earth have a risk of contamination with mycotoxins. Production, storage and transportation stages of food are the most suitable processes for contamination.
Today, more than 400 mycotoxins are known to exist. After mycotoxins are produced by fungi, they are not affected by external factors including heat treatments to which foodstuffs are exposed.
Ochratoxin A Analysis
They are mycotoxins produced by many species of Aspergillus and Penicillium fungi. These mushrooms are very common and pose a great risk through foodstuffs 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.
The HPLC Method of Determination of Ochratoxin A - R-Biopharm A20-P14.V4
Deoxynivalenol Analysis
Deoxynivalenol; It is a mycotoxin synthesized by fungi of the fusarium genus, which can be found widely in cereals such as corn, barley and wheat. While deoxynivalenol can cause vomiting and skin ailments in humans, they cause weight loss in animals. Deoxynivalenol is resistant to very high temperatures. Therefore, heat treatments applied to foods do not affect deoxynivalenol. Since interfering with deoxynivalenol mycotoxin with a chemical product may also be harmful to food health, the most effective method can be intervened with ozonation.
Deoxynivalenol Determination HPLC Method - R-BIOPHARM Grain FROST PREPARATION extraction method
Zearalenon Analysis
Zearalenon; It is a mycotoxin synthesized by fungi of the fusarium genus, which can be found widely 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 can adversely affect human health.
Determination of Zearalenone HPLC Method - R-BIOPHARM Grain zone PREPARATION extraction method. RP91/RP90
T2, HT2 Analysis
T2, HT2, mycotoxins; Trichothecene is a type of mycotoxin. Fusarium spp. They are toxins formed by mushroom species. They are not damaged by heat treatment of foods.
Citrin Analysis
Citrinin; It is mycotoxin by Penicillium, Aspergillus and Monascus species. Citrin is mostly formed with Ochratoxin A (OTA) in foods.
Alternaria Analysis
Alterneria toxins; They are the toxins formed by the alterneria mushrooms, which are commonly found in fruits and vegetables, grains and grains. There are 5 most known types of Alterneria toxins:
- Tenuazonic Acid (TeA)
- Tentoxin (TEN)
- Aternariol (AOH)
- Alternariol monomethyl ether (AME)
- Altenuene (ALT)
Alterneria toxins especially affect cell metabolism in cells such as mitochondria, chloroplasts, Golgi complexes and nuclei.
Fumonisin Analysis
Fumonisin mycotoxins are among the most recently discovered toxic mycotoxins produced by fusarium species. Fumonisin mycotoxins are classified as B1, B2, B3 types among themselves. B1 species is the most common in nature. Fumonisin mycotoxins are mostly seen in maize and spread during its harvest. Fumonisin mycotoxins are very harmful toxic substances. As a result of animal studies, it has been found that it causes brain damage, lung edema and liver cancer. For this reason, it has been recognized by the International Agency for Research on Cancer as having a potential cancer risk and has been included in the list of carcinogenic substances. Its presence in foodstuffs is absolutely unacceptable. Fumonisin mycotoxins are not damaged by heat treatment.
Determination of Fumonycin (B1 + B2) HPLC Method - AOAC 2001.04
Patulin Analysis
Patulin is a mycotoxin created by Penicillium expansum that can be found in fruits. As a result of the studies, it has been determined that it is toxic, mutagen, teratogen and carcinogen. 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 found mostly in foodstuffs such as apples, bread, cereals, cheese, pears, apricots and peaches.
Patulin analysis is carried out in our laboratory with Türkak accreditation.
| Determination of Patulin | Apple and All Products Derived from Apples (Fruit Juice, Fruit Concentrate etc.) | [HPLC-UV][R-Biopharm Application Note Code:P250 / P250B] | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Distilled Spirits | |||||||||||||
| Baby Foods and Young Child Supplements | |||||||||||||
Aflatoxin Analysis
Aflotoxins; They cause lung diseases, carcinogenic and teratogenic effects, bleeding and negative effects such as pressure on the immune system. Methods such as thin layer chromatography, capillary electrophoresis, ELISA, high pressure liquid chromatography, gas chromatography and chromatographic methods together with mass spectroscopy are used to determine aflatoxins. There are 4 different types of aflatoxin B1, B2, G1, G2. Aflotoxin M1, also known as "Milk Toxin", passes to humans when Aflatoxin B1 passes into the animal body through feeds and is metabolized as M1 in milk. Aflotoxins 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.
Mycotoxin Analysis is Performed in Various Foodstuffs within the Scope of Accreditation.
Cereals and Cereal Products
Dried Fruit and Vegetables
Baby and Child Supplementary Foods
Coffee and Coffee Products
Cocoa and Cocoa Products, Chocolate
Wine
Grain and Grain Content Products
Nuts, Oil Seeds and Products Derived From Them
Spices and Spice Mixtures
Heavy metals are important contaminants that can cause acute and chronic diseases in the human body and are not acceptable in foods. Especially, it can contaminate foods at stages such as harvest, processing and storage.
Due to the toxic effects of heavy metals on human health, restrictions have been imposed within the scope of the "Turkish Food Codex Communiqué on Contaminants". Generally; Heavy metals such as arsenic, lead, mercury, chromium, zinc, cadmium, copper and nickel are the most common pollutants.
Within the scope of the Turkish Food Codex Contaminant Notification, heavy metal analyzes in foodstuffs should be regularly performed and the safety of the product reaching the consumer should be kept under control.
You can contact us for "Heavy Metal Determination" in Foods.
Acrylamide is a toxic, white-colored, solid, slightly acidic compound with a vinyl group in its structure, formed as a result of the Maillard reaction. Acrylamide; It is soluble in water, ethanol and acetone. Of foods; It is a detectable ingredient in products whose composition consists of reducing sugar and free asparagine, such as when cooked and fried at high temperatures.
Applied to foods; Acrylamide formation occurs after roasting, frying and high temperature cooking. Acrylamide; It has been found to be high in roasted coffee, cocoa beans, potato chips and fries, bread and cakes.
"Determination of Acrylamide" is performed on Bakery Products, Fried Products.
You can contact us for "Determination of Acrylamide" in Foods.
Erucic acid is a long chain unsaturated fatty acid found in high proportions in rapeseed plant. 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 should be kept under control due to its harm to human health.
"Determination of Erucic Acid" is carried out in animal and vegetable fats and oils.
You can contact us for "Determination of Erucic Acid" in Foods.
The Method of Determination of Erucic Acid GC-FID - TGK 2014/53 COI T20.doc17
Polychlorinated biphenyls (PCBs) are organic compounds made up of chlorine atoms bonded to biphenyl, a molecule consisting of two benzene rings each containing six carbons. PCBs are odorless, tasteless, clear to light yellow viscous liquids. Production of PCBs is prohibited due to high toxicity. PCBs are classified as persistent organic pollutants that accumulate in the body of animals and cause environmental pollution.
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 has been published by the Ministry of Food, Agriculture and Livestock. With this communique, sampling and analysis methods are regulated to control the level of polychlorinated biphenyls in certain foods.
In the aforementioned communiqué, verification methods are specified for the identification and calculation of PCBs in meat, milk, fish, oils and feedstuffs.
"Total Determination of Indicator Polychlorinated Biphenyls (PCB)" on food (foods given by wet weight), food additives and food supplements, aquaculture, baby food, baby and young child supplements, follow-up formulas, feed and feed additives carried out.
Analysis of the Sum of Indicator PCBs (PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ICES-6 sum)) - EPA 1613, EPA 1668
You can contact us for "Determination of Total Indicator Polychlorinated Biphenyls (PCB)" in Foods.
It is formed by incomplete combustion of human-induced organic materials. PAHs can remain in terrestrial and aquatic ecosystems for a long time. As such, they are among the major environmental pollutants that threaten human health when they are mixed with air, soil, water and foodstuffs.
Polycyclic aromatic hydrocarbons have toxic, carcinogenic and mutagenic properties, and their amounts in the environment and food products pose a danger to human health due to these dangers.
The number of PAHs was determined as 16 by the American Environmental Protection Agency, considering their toxicity and the most common types. The most notable of these are: benzo (a) anthracene, benzo (a) pyrene, benzo (b) fluorantene, and crystalline. The reasons why these compounds are prominent are their toxicity and high harmful effects, higher risk of human exposure, the frequency of occurrence in hazardous waste areas, and more information about them.
You can contact us for "PAH Determination" in Foods.
QUALITY TESTS
The alcoholic beverage sector has gained value due to high consumption amounts and every product offered for human consumption must pass certain quality tests.
The% alcohol determination process is especially important for verifying the amount of alcohol specified in alcoholic beverages and for informing the consumer correctly by analyzing the products put on the market as soft drinks.
The determination of alcohol by volume is based on gravimetric measurement of the alcohol content of beverages such as wine, beer, vodka, raki, soft drinks and fruit juices.
Determination of "Alcohol % by Volume" is analyzed by Türkak Accreditation in fermented alcoholic beverages, distilled spirits, beer and non-alcoholic beverages.
| Distilled Alcoholic Beverages | CONSLEG: 2000R2870-23.04.2016 |
| Fermented Spirits | CONSLEG: 1990R2676-09.03.2005 |
| Soft Drinks | TS 1594 ISO 2448 |
| Beer | TS 2259 |
You can contact us for "Alcohol by Volume Analysis" in Foods.
Ethyl alcohol is the only type of alcohol used in alcoholic beverage production. It is a clear, colorless, fragrant and flammable liquid, also called ethanol.
Ethyl alcohol is obtained by distilling 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 imitation and adulteration in alcoholic beverages.
Ethyl alcohol determination process is also important in terms of verifying the amount of alcohol specified in alcoholic beverages and analyzing the products put on the market as soft drinks and informing the consumers correctly.
"Ethyl Alcohol Determination" is analyzed in alcoholic and non-alcoholic beverages.
GC-FID Method of Determination of Ethyl Alcohol - AOAC 984.14
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Methyl alcohol (Methanol, Wood alcohol) is a toxic substance that even a small amount causes blindness.
Especially with the increase in alcohol prices, production and adulteration applications under the stairs increased. Although it is a dangerous substance, methyl alcohol is used in the production of fake drinks.
Methyl alcohol, which occurs naturally with the breakdown of pectin in fermentation products, is present in the ratio of 0.3-0.9% by volume in fruit distilled drinks.
The reason why methanol is harmful to human health is that it turns into formaldehyde and then formic acid in the body. Lethal dose is considered to be 50-75 g. With methyl alcohol poisoning, ailments such as visual impairment, blindness, tremors, heart and muscle weakness are seen.
"Methyl Alcohol Determination" is carried out on fermented and distilled alcoholic beverages.
Method of Determination of Methyl Alcohol GC-FID - AOAC 968.09
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Organic acids found in foods; Preserving the aroma, taste, color, gloss stability and quality is also effective. They can be released by the action of microorganisms in a controlled and uncontrolled manner. While the food is being processed, it can be added to food to give it a sour taste or to preserve it without spoiling. Especially, all operations during the production period are carried out by considering the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the pH level of a food. In addition, the amount of acidity affects the determination of the storage conditions of the food.
In the production of products such as jam and marmalade, constantly measuring the pH degree requires keeping it under control. Same way; The measurement of pH is also very important in acid fermentation such as ripening olives or cheese in various sauces, ketchups or canned vegetables.
There are two concepts related to acidity determination: True (Effective) Acidity, Total Acidity
is measured with a pH meter and is related to the concentration of dissociated hydrogen ions.
Total Acidity: It 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 performed on various food products, milk and dairy products, vegetables and fruit products.
Asitlik Tayini -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 to which some individuals are sensitive, insoluble in water and 0.5 M sodium chloride solution and derived from rye, wheat, oats, barley and their derivatives".
Determination of gluten; It is especially important for the health of people with gluten hypersensitivity, called celiac disease. Celiac disease is the only lifelong food allergy that develops as a result of small intestinal hypersensitivity to gluten found in wheat, barley, rye and oats. Celiac patients do not digest gluten-containing foods and over time, nutrient absorption is impaired and disturbed by the damage of the villi in their small intestines.
Turkish Food Codex Regulation on Food Labeling and Consumer Information; It contains information on how gluten-containing products should be indicated on the label. Depending on the amount of gluten specified on the label, "suitable for individuals with gluten intolerance" or "suitable for celiac patients" may be used.
"Gluten Determination" process is carried out in Gluten Free and Gluten Reduced Whole Foods.
Gluten Tayini - ELISA Yöntemi - R-Biopharm Ridascreen Gliadin AOAC 2012.01
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Hydrogen peroxide (H2O2) is alcohol-soluble, pale blue in color, higher viscosity than water, bleaching, oxidizing and lethal to microorganisms. 30% solution of hydrogen peroxide is called "perhydrol".
It is used in processes such as the cultivation and packaging of foodstuffs offered for human consumption due to its antimicrobial properties.
In the food industry; As used in 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 water, ice cream mix and brine disinfection.
For the aquaculture industry, it is used to prevent some fish diseases and protect fish eggs against bacterial and fungal agents, as it is a good disinfectant. It is also used in the seafood processing industry for color bleach and disinfection of fish phyto.
The amount of hydrogen peroxide (H2O2) in foods has begun to be determined due to its uncontrolled use.
You can contact us for "Determination of Hydrogen Peroxide" in Foods.
The determination of insoluble ash in hydrochloric acid is an important analysis in food and feed. It is based on the principle of determining the amount of acid insoluble ash remaining after the reaction of total ash with HCl acid solution in food and feed.
Analysis results are evaluated based on the notifications 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 for the amount of iodine that reacts 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, its drying feature, the hydrogenation process and whether another oil is mixed with the oil. Drying occurs in oils with an iodine index over 100.
"Determination of Iodine Number" is carried out in animal and vegetable fats and oils.
Determination of Iodine Number - TS EN ISO 3961
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Caffeine is an alkaloid also known as matein and guarinine. It is found naturally in the leaves, seeds or fruits of many plants, including in foods such as tea, coffee, and in small amounts in cocoa. It is used to flavor some carbonated beverages such as cola.
The amount of caffeine in beverages is limited by legal regulations. It is an important parameter in terms of indicating the amount of caffeine on the label and controlling the accuracy of the specified amount within the scope of the Food Labeling and Consumer Information Regulation.
Determination of Caffeine by HPLC-UV Method - JAOAC Vol.76. No.2
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Determination of chloride in foods is especially important in terms of determining the levels in processed foods and controlling the quality due to its relationship with salt content.
Determination of chloride; Ketchup, mayonnaise, mustard, salad dressing, dairy products, meat products, potato chips, crackers, bagels, snacks, ready meals, vegetable juices, low or high chloride content samples.
Determination of Chloride - ISO 3634
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Connective tissue; It is the tissue that connects various parts of the body and keeps the body in mass. In meat technology, protein ratio from connective tissue is important in terms of quality and technology. In addition, since the connective tissue proteins cannot be digested by the body, it is also important for the nutritional quality of the meat.
Collagen is the basic building material that makes up the connective tissue. Hydroxyproline, on the other hand, is an amino acid peculiar to connective tissue, which is only found in the amino acids that make up collagen. The amount of hydroxyproline is present in the collagen protein in a fixed ratio (12.5%). Accordingly, the amount of hydroxyproline in meat and meat product is determined and the amount of collagen connective tissue is determined.
The amount of connective tissue is determined especially in meat products such as salami, sausage and soudjouk.
Determination of Collagen and Hydroxyproline (Determination of Connective Tissue) Spectrophotometric Method - NMKL 127, TS 6236 ISO 3496
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Environmental and soil pollution caused by direct or indirect ways causes pollution of food resources. According to the Codex Alimentarius Commission (KAK); Food contaminants are defined as chemicals that are not added to foods intentionally but are contaminated by processes such as processing, preparation, storage, packaging and transportation or due to environmental pollution.
Especially 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), Lithium (Li), Magnesium (Mg), Manganese (Mn), Molybdenum (Mo), Nickel (Ni), Potassium (K), Selenium (Se), Cesium (Cs), Sodium (Na), Tellurium (Te), Vanadium Consumption of elements such as (Vn) with food is harmful and unacceptable for human health. For this reason, contaminated substances are specified in the Turkish Food Codex Contaminants Regulation together with their limits.
The "Determination of Metals and Other Elements" process is carried out in various foods and food additives.
You can contact us for "Determination of Metals and Other Elements" in Foods.
Nitrate is the nitrite acid salt. Nitrate is the natural component of all fruits and vegetables, grains. Nitrite; It is an additive used in the preservation of foods such as meat, fish and chicken.
Nitrate and nitrite foodstuffs; It is added for reasons such as stabilizing the color of the meat, giving a characteristic taste to the meat, preventing the development of microorganisms, and preventing oxidative deterioration.
Nitrite has an antibacterial effect by increasing the acidity of the environment. In particular, 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.
Determination of Nitrates and Nitrites (Spectrophotometric Method) - NMKL 194
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Determination of peroxide in oils is a measure of the amount of active oxygen in its content, and it is the amount of peroxide oxygen in micrograms in 1 g of oil.
The deterioration of oils is mostly in the storage phase; oxygen, metal ions, temperature, light, etc. takes place with its effects.
The determination of whether the deodorization process is performed effectively in oils is determined by the amount of peroxide. In addition, peroxide determination is a parameter that enables us to have information about the degree of oxidation. Peroxide value determination or kreiss test is applied to determine the rancidity (deterioration) of the oils.
"Determination of Peroxide Value" is carried out in animal and vegetable fats and oils.
Determination of Peroxide Value - TS EN ISO 3960
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Determination of peroxide in oils is a measure of the amount of active oxygen in its content, and it is the amount of peroxide oxygen in micrograms in 1 g of oil.
Organic acids found in foods; Preserving the aroma, taste, color, gloss stability and quality is also effective. The acidity determination in foods is very important. All operations to be carried out especially during the production period are carried out by considering the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the pH level of a food. In addition, the amount of acidity affects the determination of the storage conditions of the food.
pH is a term that expresses the acidity, the degree of acidity or the strength of the acidity.
Determination of pH - NMKL 179
You can contact us for "pH Determination" in foods.
Determination of Reichert-Meissl number is the parameter used to determine whether different oils are added to butter for imitation and adulteration.
The Reichert-Meissl number refers to a value that explains the water vapor in 5 grams of oil and the volatile and water-insoluble fatty acids. The Reichert-Meissl number is based on the saponification of butter and distillation of low-molecular fatty acids of milk fats by evaporating them with water vapor and the distillation product being collected in a collecting vessel and titrated with an alkali solution.
"Reichert-Meissl Count 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 analyzes in food products is the analysis of the amount of water. After the 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 ratio. As the water rate increases, the moisture content of the food decreases.
Reasons to check the amount of moisture in foods; These are important reasons such as checking compliance with the standards, determining the commercial value, determining the stability and storage period, determining the nutritional values, and determining the compliance with the packaging and transportation conditions.
"Moisture and Volatile Substance Determination" is performed in food, cereal and grain products, meat and meat products, dried fruits and vegetables, dried fruits and oil seeds, sugar and sugar products, milk and dairy products, spices and spice mixtures.
Determination of Moisture and Volatile Matter - TS EN ISO 665
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Determination of soap number is based on determining the amount of soap dissolved in oils as oleate. Fatty acids turn into soap as a result of the treatment of oils with strong acids or heating them with water under pressure.
According to the Turkish Food Codex Communiqué on Oils Called by the Plant Name (Communiqué no: 2012/29), the number of soaps 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 oils.
"Soap Number Determination" is performed on animal and vegetable fats and oils.
Determination of the Number of Soaps - TS 5038
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Determination of saponification number is a test procedure that can be performed on fixed oils, essential oils, balm, wax and resins. If the amount of saponifying substance in the oil is outside the pharmacopoeia values, it may be an indication of adulteration in the oil. For this reason, saponification number determination is an important parameter in terms of determining the purity of oils.
The Turkish Food Codex Communiqué on Oils with Plant Name (Communiqué no: 2012/29), published by the Ministry of Food, Agriculture and Livestock, stated the number of saponification according to oil types in its annex (Annex 3) titled Physical and Chemical Properties of Vegetable Oils.
"Saponification Number Determination" is carried out on animal and vegetable fats and oils.
Determination of Saponification Number - TS EN ISO 3657
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Free fats acids are free fatty acids that are not bound to triglyceride structure. Free fatty acids are abundant in crude oil.
Free fatty acids are an important quality criterion for oils. Free fatty acidity is used as the shelf life monitoring parameter of the oil. With the increase in free fatty acidity, oxidation stability decreases and the oil starts to get bitter.
In addition, how much caustic the crude oil should be treated with in the acidification (neutralization) process is calculated by the amount of free acid of the crude oil. For this reason, determination of free fatty acidity and acid value is a method that is also used as neutralization monitoring parameter. Whether the oil reaches the desired acidity level can be done by checking the acidity of the oil sample to be taken between the processes.
Determination of "Free Fatty Acidity and Number of Acid Value" is carried out in animal and vegetable fats and oils.
Determination of Free Fatty Acid and Acid Number - TS EN ISO 660
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Solvents are organic liquids consisting of a large number of chemicals that are generally used to dissolve or dilute a material or substance. Solvent; In the Turkish Food Codex Communiqué on Extraction Solvents Used in the Production of Foodstuffs and Food Components (Communiqué No: 2013/45), it is defined as substances that dissolve a foodstuff or a component of it, including contaminants on or in the foodstuff.
It is a parameter that requires determination of solvent residue due to food and feed packaging materials such as paper, cardboard, cardboard, aluminum, tin, glass, plastic.
GC-MS Method of Solvent Residue Determination - European Pharmacopeia 5.0.2.2.28
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Sterols in steroid structure found in animal and plant tissues are found in non-saponification material. Since oils are considered as fingerprints, the sterol composition of each oil type is different.
Determination of sterol content and composition is an important quality parameter in terms of preventing adulteration and determining different oil mixtures.
"Determination of Sterol Content and Composition" is performed on 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, which are a kind of alcohol group, show a different structure in each vegetable oil. It is also a method used in the determination of mixing oils. Determining the sterol composition of vegetable oils is very important in determining the botanical origin.
The combination of erythrodiol and uvaol are two important terpenic alcohols found in olive oil. They are mostly found in the outer skins of fruits. By determining the composition of erythrodiol and uvaol, olive pomace oil adhesion can be determined.
"Determination of Sterol, Erythrodiol, Uvaol Composition and Amount" is performed on vegetable oils.
Determination of the Composition and Amount of Sterol, Erythrodiol, Uvaol - TGK 2014/53-54 COI T20.doc 10
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Water in foods; It exists in different forms as mobile, free and connected water. There is no single parameter used as a reliable way to determine the critical point in the stable product or to be considered a reliable parameter to predict deterioration. However, water activity is accepted as a very useful parameter for these processes.
Generally water activity; It is more closely related to the chemical, physical and biological properties of foods than to their moisture content. Water activity in foods affects changes in color, texture and stability.
"Water Activity Determination" is carried out on food products.
You can contact us for "Water Activity Determination" in Foods.
The water-soluble part of the total dry matter in the foodstuff is called brix.
Water soluble dry substances; It forms sugars, primarily fructose and glucose, organic acids such as citric acid, malic acid, tartaric acid.
Brix is used especially in the production stages of food for quality control purposes. It is a parameter that is used for processes such as monitoring the maturity and harvest time of fruits, continuous monitoring of the processing processes of foods such as fruit juice, canned food and tomato paste.
Brisk determination mostly; It is made in meat products, milk and dairy products, foods with high humidity such as vegetables and fruits, liquid foods such as fruit juices and alcoholic beverages.
Determination of Water-Soluble Solids (Brix) (Refractometric Method) - TS 1466, TS EN 12143, TS 4890
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Determination of sulfated ash is a quality parameter that is determined in dextrose or anhydrous dextrose products with glucose syrup, dried glucose syrup, dextrose or dextrose monohydrate.
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There are some parameters that will determine the quality of raw milk in dairy businesses. The fat and protein ratios of raw milk, the total number of bacteria and the amount of somatic cells are the parameters that determine the quality that must be controlled.
One of the most important parameters, the low milk fat and the ratio of fat and protein 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.
It is strictly forbidden to add vegetable oil to dairy products such as butter and yoghurt. However, it is put on the market under the name of "fatty yoghurt" by taking the precious oil of yogurt and adding margarine instead of it with butter flavor. Various test procedures are carried out to prevent such situations.
"Fat Excluding Milk Fat Search" is carried out on products such as milk and dairy products, animal fats.
External Oil Search for Milk Fat (GC-FID Method) - Comissin Regulation (EC) No: 273/2008, TS EN ISO 17678
You can contact us to search for "Fat Excluding Milk Fat" in Foods.
The molecular structure of sugar and the amount of sugar in the product are determined by various analysis methods.
The sum of reducing sugar and sucrose obtained from fruits, vegetables and their products by a specific method refers to the total sugar content of foodstuffs. The basis of all methods in sugar determination depends on the reducing properties of sugars.
You can contact us for "Determination of Total Sugar, Invert Sugar, Sucrose" in Foods.
Determination of non-volatile ether extract is determined by gravimetric method. The spice sample is based on weighing the non-volatile residue remaining after the volatile substances are removed by extracting with diethyl.
"Determination of Non-Volatile Ether Extract" is carried out on Spice and Spice Mixtures.
Determination of Non-Volatile Ether Extract - TS 2137 ISO 1108
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Essential oil by definition; They are liquid, volatile, strong odor and oily complex mixtures at room temperature, usually obtained by distillation from plants containing aromatic and essential oils. These oils are called essential oils or essential oils because they evaporate even at room temperature if left exposed.
In essential oils; It contains terpenic compounds, aromatic substances, straight-chain hydrocarbons, nitrogen and sulfur carrying compounds. The amount of essential oil in plants is generally 1-2%. Essential oils are used as flavoring and flavoring agents in the food industry. The essential oils in spices have a protective effect as well as being flavor and aroma.
"Essential Oil Determination" is carried out on Spices and Spice Mixtures.
Determination of Essential Oil - TS EN ISO 6571
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Specific absorbance values measured in olive oil are measured at 232 nm and 270 nm and it is a quality criterion accepted as an indicator of their resistance to oxidation.
It provides information about. It is also a parameter used in determining the presence of adulteration.
Determination of "UV Specific Absorbance Value Determination" is analyzed in olive oils.
UV'de Özgül Absorbans Tayini (Spectrophotometry Metot) - TGK 2014/53-54 COI T.20 doc19
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MICROBIOLOGICAL TESTS
In aerobic bacteria counts generally; Bacterial numbers are determined in psychrophilic, mesophilic, thermophilic groups and aerobic / anaerobic conditions. The most common microbiological analysis is "Total Mesophilic Aerobic Colony Count". We can have an idea about the quality of the foods consumed with analysis such as aerobic bacteria count. For this reason, analysis processes such as aerobic colony count are carried out in order to have information about all the stages that the food produced passes until consumption.
Total aerobic microorganism count is accepted as one of the quality parameters. With the total aerobic microorganism count, information about the conditions of production, storage and transportation of food, the use of additives and shelf life can be obtained.
Aerobic Colony Counting (Bulk Plaque Method) - ISO 4833-1
Aerobic Colony Counting (Smear Plaque Method) - ISO 4833-2
Sulfide-Reducing Anaerobic Bacteria Count (Colony Counting Technique) - ISO 15213
You can contact us for "Aerobic Colony Count (Aerobic Bacteria Count)" in Foods.
All bacterial species are divided into aerobic and anaerobic according to their relationship with oxygen. While aerobic bacteria respiration in the presence of 21% O2, which we call full oxygen concentration, anaerobic bacteria cannot breathe with oxygen.
Anaerobic bacteria occur naturally in the bacterial flora of humans and animals. Anaerobic bacteria thrive best on the skin and can cause skin irritation, abscess formation, 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; It is an aerobic, rod-shaped, spore-forming, gram-positive bacterium commonly found on soil and plant surface. Bacillus Cereus causes two different types of poisoning caused by the toxins they create.
Bacillus Cereus is a type of bacteria that forms aerobic spore. Due to its soil origin, it can be seen more often in field and garden products, as well as in meat and dairy products. B. cereus can commonly cause poisoning in products such as milk, rice, other grains, spices, meat and chicken.
Bacillus cereus Sayımı - AFNOR BKR 23/06-02/10 COMPASS Bacillus cereus Agar
You can contact us for "Bacillus Cereus Count" in Foods.
Clostirdium Perfingens; It is an anaerobic, gram-positive, spore-forming rod-shaped bacterium. Clostirdium Perfingens , which is called "Sulphate reducing Clostridium" in the food industry, causes gaseous fermentation in milk and reduces nitrate.
Clostirdium Perfingens causes perfingence food poisoning. Perfingens food poisoning differs from diseases caused by other pathogenic bacteria due to the toxin it secretes.
Clostirdium Perfingens are very common in nature. For this reason, hygiene and sanitation conditions must be fully met to prevent contamination of food.
You can contact us for "Clostirdium Perfingens Count" in Foods.
Cronobacter is a curious and opportunistic pathogen that causes small and large intestine inflammation.
Cronobacter spp., Which is an important parameter especially for powdered baby food. , Food and Agriculture Organization and World Health Organization (FAO / WHO) determined that they cause health problems related to the consumption of powdered baby food.
Common in nature C. Sakazakii can also be found in food products such as meat products, cheese, vegetables and spices, and milk powder businesses, hospitals. High rates of infant mortality occur due to the presence of Sakazii in infant formula. For this reason, companies that produce food should make the best control of the main product and by-product.
Analysis of "Searching for Enterobacter sakazakii (Cronobacter spp.)"; We do it in milk and dairy products and powdered baby food.
You can contact us to search for "Enterobacter sakazakii (Cronobacter spp.)" in food.
Enterobacteriaceae family is the bacteria that most affect the food industry. Bacteria in this group are subjected to routine analysis in many laboratories, sought or counted. In addition, Enterobacteriaceae count is gaining importance day by day and emerges as a quality value.
Within the Enterobacteriaceae family; total coliform bacteria, fecal coliform bacteria, and E. Coli. As a result, if the result of E.coli count is zero, the total number of coliform bacteria, fecal coliform bacteria and Enterobacteriaceae will also be zero. These bacteria are often sought or counted in analysis in food microbiology laboratories.
Search and Counting of Enterobacteriaceae (Colony Counting Technique) - ISO 21528-2
You can contact us for "Enterobacteriaceae Count in Foods".
Indicator microorganisms that cause food poisoning are accepted as an indicator of whether hygienic and quality production is made in the food industry.
Enterococcus are gram positive, facultative anaerobic, non-sportive and immobile bacteria. Enterococci can be found in water, soil, various nutrients, and intestines of humans and animals.
In general, Enterococcus is resistant to processes such as heating, drying, freezing and various cleaning processes used in food processing. Therefore; A better sanitation process is required for foods that are subjected to processes such as heat treatment and freezing compared to coliform bacteria.
In food products, enterococci are sought 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".
One of the disease-causing microorganisms that should never be present in foods is coliform bacteria. Escherchia coli is the most known and harmful of coliform bacteria. E.coli mostly lives in the intestines of mammals. For this reason, 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 in body temperature and causes fatal discomfort. E.coli is considered an important hygiene criterion. In a food business, the surface is controlled in personnel and utility waters.
Escherichia coli Count (EMS Technique) - ISO 7251
Search for Escherichia coli O157 - TS EN ISO 16654
Escherichia coli Count (Colony Counting Technique) - ISO 16649-2
Escherichia coli Count (EMS Technique) - ISO 16649-3
You can contact us to search for "Escherchia coli" in food.
Campylobacter spp., which is found naturally in intestinal flora of various animals, causes diseases by infecting humans. Mostly Thermophilic (Heat Resistant) Campylobacter spp. It is the type that causes human diseases.
Thermophilic Campylobacter spp. bacteria are most common in poultry. Thermophilic campylobacter can cause disease even if it is present in very low amounts.
Chicken meat, raw milk and chlorinated water are also a source of contamination of thermophilic Campylobacter bacteria.
Campylobacter spp. Search - ISO 10272-1
“Heat Resistant Campylobacter spp. You can contact us to call ”.
Staphylococci are pathogens that threaten human health and are generally seen on the skin of the hands and feet, mouth and nose skin and mucous membranes, hair follicles such as hair and mustache. Especially low body resistance, the presence of enterotoxin in humans cause serious problems.
Staphylococci, especially Staphylococcus aureus, produce enterotoxin in cooked and high-protein foods and cause food poisoning. Staphylococcal Food Poisoning may occur by consuming food containing at least 100 ng of enterotoxin per 100 grams.
Staphylococcus aureus is sought in food products and we can have an idea about production, business hygiene, personnel hygiene and working environment according to the result.
Counting of Coagulase-Positive Staphylococci (Colony Counting Technique) - TS 6582-1 EN ISO 6888-1
You can contact us for "Counting Coagulase Positive Staphylococci (Staphylococcus aureus and other species)" in Foods.
Lactic acid bacteria are abundantly found in foods rich in nutrient content such as milk, meat and vegetables. The common feature of lactic acid bacteria is 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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A disease caused by all food products produced under unhealthy and unsuitable conditions is Listeria disease. The Listeria genus includes 6 species. Among these, the only Listeria genus that is pathogenic to humans is Listeria monocytogenes.
Listeria monocytogenes in particular is one of the most important foodborne pathogens that cause disease in humans and animals. Listeria monocytogenes has the ability to grow and multiply at refrigerator temperatures, it poses an important problem especially in ready-to-eat foods.
Listeria spp. Search - AFNOR BRD 07/04-09/98 RAPID'L.mono-V11
You can contact us for "Listeria spp. Count" in Foods.
Molds; "Mycelium-forming multicellular fungi" and yeasts are defined as "unicellular and generally non-mycelium-forming structures". Yeast and mold determination is based on preventing the growth of bacteria on the food and counting yeast - mold by isolating.
Yeast and molds can cause structural defects, 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, that may be contaminated by the packaging material, and do not undergo any heat treatment other than washing and cooling / freezing.
In food products, mold and yeast are sought and according to the result, we can have an idea about production, business hygiene, personnel hygiene and working environment.
Mold and Yeast Number - 3M Petrifilm Fast Yeast and Mold Counting Plates AFNOR 3M 01/13-07/14
You can contact us for "Yeast and Mold Count" in Foods.
According to the Turkish Food Codex Fermented Dairy Products Notification, fermented milk products should contain specific microorganisms live, active and in the number specified in Annex-2 until the end of their shelf life. In addition, there is a statement that "Fermented milk products that have been heat-treated after fermentation that do not provide the specific microorganisms in Annex-2 are alive, active and in the specified number cannot be named with specific product definitions".
"Specific Microorganism Count" analysis; We make yoghurt and ayran.
Specific Microorganism Count - ISO 7889
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Staphylococcal enterotoxins are a water-soluble group of simple proteins. Enterotoxigenic staphylococci produce enterotoxins in foods that act on the digestive system and cause "Staphylococcal Food Poisoning". S. aureus is the most important enterotoxin-producing staphylococcus species.
S. aureus can be found on the nose or hands, especially of people working in the food industry. Stefilococci are sought in food products and if detected, we can have an idea about production, business hygiene, personnel hygiene and working environment.
You can contact us for "Searching for Staphylococcal Enterotoxin" in Foods.
The only Clostridium species that reduces sulfite, Cl. Perfingens. Cl. Perfingens is by definition an anaerobic, gram-positive, spore-forming rod-shaped bacterium. It is called 'Sulphate reducing Clostridium' in the food industry. Cl. Perfingens causes gaseous fermentation in milk and reduces nitrate.
Cl. Perfingens are very common in nature. For this reason, hygiene and sanitation conditions must be fully met to prevent contamination of food.
Sulfide-Reducing Anaerobic Bacteria Count (Colony Counting Technique) - ISO 15213
You can contact us for "Sulphite Reducing Anaerobic Bacteria Count" in Foods.
Vibrio spp. They are the most abundant bacteria in surface waters. Vibrio spp. Gram-negative, comma-shaped bacteria with flagella at one end. Often they enter the human body with food and cause diseases.
Vibrio parahaemolyticus, which grows 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 river and coastal estuaries.
Vibrio cholerae is another species of vibrio species that causes disease. Vibrio cholerae, which is resistant to cold, is sensitive to heat treatment, drying and acids. Vibrio cholerae creates ailments such as cholera that cause diarrhea, vomiting, large amounts of fluid and electrolyte containers. Since they can reproduce easily, especially in alkaline and isotonic environments, they can reproduce rapidly in the stomach and small intestine. They form choleragen toxins, which are heat-resistant, have antigenic and cytopanic properties.
"Vibrio spp. (Vibrio parahaemolyticus and Vibrio cholerae) Search ”analysis; We do it in fisheries and products containing water.
In Foods “Vibrio spp. (Vibrio parahaemolyticus and Vibrio cholerae) You can contact us to search ”.
Rope, which causes structural defects in breads with the development of Bacillus subtilis bacteria, is usually found on the outer part of the wheat grain. Bacillus subtilis spores can maintain their vitality at cooking temperatures. For this reason, it can easily develop in appropriate water activity after cooling, especially in breads. It creates a sticky structure in breads, also called creep.
Rope formation is generally the main factors that trigger rope formation in bakery products such as bread, flatbread, simit, pita, the prolongation of the cooling time of the bread, its preservation above 25 degrees, the moisture content of the product, the pH rate and the starting number of spores.
In order to prevent rope formation in foods, attention should be paid to the cleanliness of the facility, equipment and personnel used, measures such as adding vinegar to the dough water and cold kneading the dough.
"Rope Sport Count" analysis; We do it in bread yeast, cereal and grain products.
Rope Sport Census - TS 3522
You can contact us for “Rope Sports Count” in Foods.
