Food Product Safety Analysis

Microbiological Analysis

Food microbiology analyses are performed to ensure the safety of food products. The safety of food products is of great importance for public health. Deterioration in food products and food-related poisonings are caused by microorganisms that occur in food products. The analyses performed as a result of microbiology analyses are generally as follows. *Aerobic Colony Count, Bacillus cereus Count, Escherichia coli Count, Coliform Bacteria Count, Salmonella spp. Search, Listeria monocytogenes Search, Coagulase Positive Staphylococci Count, Enterobacteriaceae Count, Mold and Yeast Count, Staphylococcal enterotoxin Search, Heat-Resistant Campylobacter spp. Search, Clostridium perfringens Count, Cronobacter spp. Search, Sulfite Reducing Anaerobic Bacteria Count, Escherichia coli O157 Search, Rope Spore Count, Vibrio parahaemolyticus Search, Vibrio cholerae Search, Commercial Sterility Test, Osmophilic Yeast Count

For transactions, you can contact our Certplus Certification and Inspection Services expert team.

Allergen Analysis

Food allergies are hypersensitivity reactions of the immune system in the human body to certain foods. Allergenic substances found in foods can negatively affect human health. Within the scope of labeling rules, allergens found in foods should be identified and stated on labels. Some foods that may be allergenic are as follows.

*Gluten-Containing Cereal Products (Wheat, Rye, Barley, Oats, Wheat Without Bones), Crustaceans and Products, Eggs and Products, Fish and Products, Peanuts and Products, Soybeans and Products, Milk and Dairy Products (Including Lactose), Hazelnuts, Peanuts and Nuts, Celery and Products, Mustard and Products, Sesame Seeds and Products

You can contact our Certplus Certification and Inspection Services expert team for transactions.

Additives Analysis

According to the Turkish Food Codex Food Additives Regulation, food additives are defined as “substances that are not consumed alone as food, whether they have nutritional value or not, and are not used as a characteristic component of food, and are expected to be a component of that food directly or indirectly as a result of being added to food during the production, treatment, processing, preparation, packaging, transportation or storage stages for a technological purpose.”

You can contact our Certplus Certification and Inspection Services expert team for transactions.

Heavy Metal Analysis

Most food products are prone to heavy metals due to their structure. Production conditions and the main source of the food may be a factor in this. Heavy metals affect human health in the long and short term. Various heavy metal analyses are as follows.

*Aluminum, Copper, Barium, Beryllium, Boron, Zinc, Iron, Gallium, Silver, Tin, Calcium, Cobalt, Chromium, Lithium, Magnesium, Manganese, Molybdenum, Nickel, Potassium, Selenium, Cesium, Sodium, Strontium, Thallium, Tellurium, Vanadium

You can contact our Certplus Certification and Inspection Services expert team for transactions.

Chemical Analysis

Various analysis methods are used to determine the components found in food products. All kinds of substances that can determine the chemical structure of the product, such as organic components, essential oils, hormones and antibiotics, are analyzed.

You can contact our Certplus Certification and Inspection Services expert team for transactions.

Physical Properties Analysis

Especially for drinking water, physical properties such as odor, taste, turbidity are important. For these properties, the analysis of a 3rd party laboratory is important for the end consumer.

For transactions, you can contact our Certplus Certification and Inspection Services expert team.

Challange Test

Challenge test (preservative effectiveness test/challenge test) checks whether food products remain microbiologically stable throughout their shelf life. Reasons for performing the challenge test;
- Whether the food has properties that will allow pathogenic microorganisms to develop and produce toxins
- Determining how long it takes for microorganisms that can grow in food to reach unacceptable levels
- Simulating various storage conditions to perform a shelf life study
- Determining the effectiveness and usage amounts of preservatives used in foodstuffs
- Determining the compliance of packaged and ready-to-eat foods, especially Listeria, Salmonella and other pathogenic microorganisms, with food safety regulations.

You can contact our Certplus Certification and Inspection Services expert team for transactions.