The Science and Law of Food Testing

The scientific credentials of anyone working within food testing must be underpinned with knowledge of the present and emerging regulations. The all horse meat that is recent scandal is a reminder of food testing is needed with an international food supply chain.

Food testing laboratories fall into two essential areas:

Both areas of food testing are around supplying results that are dependable, precise to make foods safer. Ensuring the required statutory demands are met by them and watch over the consumer.Microbiology food testing is especially for the identification of microorganisms which causing foodborne illness and food spoilage or where food companies' use microorganisms to in food production, for example cheese.

The most frequent uses of microbiology in food testing are:
Shelf Life Determination -proof of the equilibrium of a food product based upon temperature, time plus storage circumstances. The shelf life determination enables food companies to confidently establish a Sell By Date or Use By Date.

Water Testing - testing water is safe for human consumption in production site or a food factory. Because water a raw material and analysed and ought to be examined so.

Legionella Testing - analyzing water for the particular existence of Legionella bacteria, particularly the most pathogenic (disease-causing) form of Legionella bacteria is Legionella pneumophila group.

Environmental Hygiene Tracking - guidance about how to set up food factory environmental management and observation strategies to help fulfill the specifications necessary for great food factory environmental hygiene Helping reduce rates of contaminants in finished goods, resulting in improved quality, fewer batch rejections and lower hazard of product recall.

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