Food Testing

Food must regularly undergo microbiological quality control. If food contains undesirable pathogenic contaminants, such as Salmonella or E.Coli, this can lead to spoilage and health consequences for the consumer. During microbiological testing, the contract laboratories of the Tentamus Group test your products for safety and marketability. This way, you as a food manufacturer can guarantee the safety of your products.

Chemical analyses are used to check the ingredients and nutritional values (fat, protein, carbohydrates, vitamins, additives, etc.) of foodstuffs, as well as the accuracy of the information on the packaging. Within the framework of food quality control, our contract laboratories perform chemical food analysis. The analyses also include marketability tests, testing of value-determining components, and product-specific tests, such as for eat products or oils.

Sensory testing of food products is performed with the aid of the human senses. Trained personnel examine the food product for appearance, texture, odor and taste. The characteristics of the products are analyzed according to scientific schemes. In this way, a well-founded quality control of the taste, smell, texture and appearance of a product is carried out.

Origin testing is performed to detect possible adulterations in food products or to confirm the authenticity of a food product. This form of food analysis is carried out by means of isotope analysis, as the so-called isotope ratios are almost unique in certain locations. The chemical properties of a product help to identify its origin and confirm the information on the label.

Contamination, and therefore contamination of food, can occur due to pathogenic microorganisms, allergens or chemical substances. To ensure food safety, food and feed are tested for the content of undesirable contaminants.These include

• PCBs and other
• Mycotoxins
• Acrylamide in coffee, processed potato products and cereal products
• Determination of process-related contamination of 3-MCPD fatty acid esters

Residue analysis is used to ensure that foodstuffs and animal feeds do not contain any or only the maximum permissible levels of plant residues, such as pesticides, in accordance with legal regulations. These analyses are carried out by LC-GC (with different detection modules) and primarily on plant-based food products (fruit, vegetables, honey, etc.).

The food testing of meat products includes the microbiological and chemical analysis by means of suitable, accredited methods, as well as verification of the labeling. Meat and sausage products are checked with regard to the legal requirements, as well as the requirements by GDCh criteria and DGHM guidelines.

The range of products in the meat industry is diverse. But no matter what form your product takes, we offer testing of all categories of meat products. Starting with raw materials and extending to dry products, chilled products, frozen or convenience goods, we ensure food safety standards are met.

Testing of processed food With regard to the safety and quality of processed foods, appropriate refrigeration is essential for some products. Perishable foods in particular, such as meat and meat products or fish, are susceptible to the growth of undesirable microorganisms if not adequately refrigerated. Therefore, food manufacturers must carry out scheduled microbiological tests on these products to detect pathogenic contaminants such as listeria, campylobacter or salmonella. This also involves testing the accuracy of best-before dates (BBDs) by carrying out corresponding shelf-life tests.
Correct and consistent refrigeration of food also plays an important role in online retailing.

Food testing of oil The most common chemical parameters for assessing the freshness, quality and shelf life of fats and oils are classic fat properties such as acid value, peroxide value and anisidine value. They are determined titrimetrically and can account for sensory abnormalities. Further investigations include parameters such as volatile compounds at 105 C or variety-specific parameters such as the delta K values for olive oil.

Sensory analysis of edible oil Sensory analysis is one of the cornerstones in the evaluation of edible fats and oils. On the basis of odor and taste, conclusions can be drawn about the biological origin. Impressions such as rancidity provide initial indications of product quality and shelf life.

How is the authenticity of an edible oil determined? The examination of the authenticity of edible fats and oils is carried out by gas chromatography, whereby the concentrations of the fatty acid content are determined. Their composition is characteristic of the individual fats/oils, so that any admixtures/extensions can be detected by deviations. This qualitative analysis is also used to determine omega-3 and omega-6 fatty acids, which are important for a balanced diet. The composition of sterols, as well as tocopherols and tocotrienols can be determined as well, using gas chromatography and HPLC. These can provide further information on authenticity. The content of vitamin E is also a relevant factor in determining authenticity.

Residues and impurities in edible oils Production-related contamination with undesirable compounds can occur in edible fats, edible oils, oilseeds, nuts and the masses made from them, and can pose a threat to food safety. These include lead, glycidyl esters, polycyclic aromatic hydrocarbons or mineral oil components. Residues of pesticides are also detected in the above-mentioned products as part of quality control in food analysis.

Food testing of vegetables and fruit Fruits and vegetables are popular with consumers all year round and, as such, require special analytical care. Global trade makes it possible to offer almost every type of fruit and vegetable in supermarkets every day, regardless of the season. Consumers naturally expect not only the constant availability of these products but also their freshness and safety.

To meet consumer and retailer expectations, as well as regulatory requirements, farmers employ a number of control measures. These quality controls are designed to ensure that products are free of defects, filth, insects, and mold.

With our extensive network of contract laboratories in Europe, North America, Asia and Israel, we offer the following laboratory analyses for fruits and vegetables:

• Pre-market Testing (6-12h)
• Advice on regulatory framework (MRLs, local updates)
• Pesticide analysis for GLP/GMP studies (Ph. Eur. / USP) & registration purposes by GC, GC-MS, GC-MS/MS and LC-MS/MS
• Analysis of polar pesticides (e.g. glyphosate, chlorate, perchlorate, TMS, phosphonic acid, ethephon, chlormequat)
• Analysis for nitrate by HPLC
• Evaluation of results according to European specifications for retail

Correct and consistent refrigeration of food also plays an important role in online retailing. Learn more about Food E-commerce with a safe cold chain according to DIN SPEC 91360. Animal feed is also part of the food chain and contributes to the food safety of the final products. This includes all animals kept by humans (farm animals as well as pets or even animals in zoos). Appropriate feeds are tailored to the specific animal species.

To ensure the safety of humans and animals, especially farm animals, feed and its manufacturing processes are also controlled and monitored in food testings. In this context, the nutrient composition is of particular importance to ensure the health, but also the performance of the animals. Depending on the animal species, various vitamins and minerals play an important role in animal feed.

In accordance with the requirements laid down in the Regulation, feed is analyzed in the laboratories for food and feed testing of the Tentamus Group.

The following analyses and procedures are routinely performed:

• Verification of marketability
• Weender analysis as a standard procedure for determining the ingredients of feedstuffs
• Microbiological testing
• FEDIAF comparison (nutritional guideline for complete feeds for dogs and cats)
• Examination for undesirable substances such as pesticides, mycotoxins, dioxins

In the USA Feed and Food is regulated at both the federal and state levels. Routinely performed analyses are:

• Guaranteed Analysis (AAFCO)
• Microbiological testing
• Testing for pesticide levels, mycotoxins, and dioxins

Novel food products are foods or ingredients that were not "used to any significant degree" for human consumption in the EU before May 15, 1997. Accordingly, products marketed in the EU after that date are considered novel. Among other things, they are registered in the EU Novel Food Catalogue.

Before these products can be sold on the market in the European Union, they must undergo a safety assessment in accordance withRegulation (EU) No. 2015/2283 and be released.

Tentamus food laboratories test Novel Food products for its marketability and correct labeling of the packaging.

The requirements for the analysis of drinking water (incl. sampling) are regulated in the Drinking Water Ordinance (TrinkwV) and also contribute to food safety.

In addition to "classic" water supply systems (e.g. municipal water suppliers), drinking water installations (domestic installations) in public facilities and in objects where drinking water is supplied for commercial purposes, as well as in food processing plants from which water is supplied for human consumption . click apply for full job details