Food Analysis

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

TESTING FOR MARKETABILITY
PESTICIDE ANALYSIS
DEMARCATION CERTIFICATION
FOOD SUPPLEMENTS
RESIDUE MONITORING

Quality management

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

Competence centre for pesticide analysis

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

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

Food legislation

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

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

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

Food Analysis (Last updated November 12th, 2024)

Test procedures according to accreditation certificate D-PL-17110-01 according to DIN EN ISO/IEC 17025:2018
Tests in the areas of physical-chemical, chemical and microbiological testing of foodstuffs
1. Physical, physical-chemical and chemical analysis of food stuffs
1.1 Determination by means of HPLC with standard detectors (UV detector)
DIN EN 12014-2

2018-02

Food stuffs – Determination of nitrate and/or nitrite content – Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products
1.2 Determination by means of pesticide residues liquid chromatography with mass spectrometric detection (LC-MS/MS)
ASU L 00.00-115
2018-10
Foods of plant origin – Multimethod for the determination of pesticide residues using GC- and LC-based analysis following acetonitrile extraction/partitioning and clean-up by dispersive SPE. Modular QuEChERS-method (exception: only for the determination of matrix groups: 1. fruits and vegetables, 2. acidic fruits, 4b. oleiferous fruits, 6. special matrixes)
P-10-06-2
2023-03
Quick method for the analysis of residues of numerous highly polar pesticides in foods of plant origin using LC-MS/MS
1.3 Determination by means of pesticide residues and contaminations using gas chromatography with mass spectrometric detection(GC-MS/GC-MS/MS)
ASU L 00.00-49/2
1999-11
Non-fatty foods – Determination of dithiocarbamate and thiuram disulfide residues – Gas chromatographic method (modification: lower sample weight of the test material, by GC-MS/MS)
ASU L 00.00-49/2
1999-11
Non-fatty foods – Determination of dithiocarbamate and thiuram disulfide residues – Gas chromatographic method (modification: lower sample weight of the test material, injection of an isooctane phase, by GC-MS/MS)
ASU L 00.00-115
2018-10
Foods of plant origin – Multimethod for the determination of pesticide residues using GC- and LC-based analysis following acetonitrile extraction/partitioning and clean-up by dispersive SPE. Modular QuEChERS-method (exception: only for the determination of matrix groups: 1. fruits and vegetables, 2. acidic fruits, 4b. oleiferous fruits, 6. special matrixes)
2. Microbiological Food Analysis
2.1 Cultural microbiological analyses
ISO 15214
1998-08
Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of mesophilic lactic acid bacteria – Colony-count technique at 30°C (modification: also by spiral plate procedure)
ISO/TS 11059
2009-08
Milk and milk products – Method for the enumeration of Pseudomonas spp. (modification: also by spiral plate procedure)
ASU L00.00-33
2006-09
Food analysis – horizontal procedure for count of presumptive bacillus cereus – colony counting procedure at 30 °C (exception: spiral plate procedure at 37 °C)
ASU L 00.00-20
2021-07
Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella spp.
ASU L 00.00-22
2018-03
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method (modification: also by spiral plate procedure)
ASU L 00.00-32/1
2018-03
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. – Part 1: Detection method
ASU L 00.00-33
2021-03
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of presumptive Bacillus cereus — Colony-count technique at 30° C (modification: also by spiral plate procedure)
ASU L 00.00-55
2024-08
Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird-Parker agar medium (modification: also by spiral plate procedure)
ASU L00.00-88/2
2023-04
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms – Part 2: Colony count at 30 °C by the surface plating technique
ASU L 00.00-132/2
2021-03
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli – Part 2: Colony-count technique at 44° C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
ASU L 00.00-133/2
2019-12
Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae – Part 2: Colony-count technique
2.2 Detection of fungi and yeasts using cultural microbiological methods
ISO 21527-1
2008-07
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds – Part 1: Colony count technique in products with water activity greater than 0,95 (modification: also by spiral plate procedure)

Abbreviations: ASU (Amtliche Sammlung von Untersuchungsverfahren nach §64 LFGB), DIN (Deutsches Institut für Normung e.V.), EN (European Standards), IEC (International Electrotechnical Commission), ISO (International Organization for Standardization), TS (Technische Spezifikation), QuEChERS (Quick Easy Cheap Effective Rugged and Safe)