1. Microbiological analysis
We detect pathogenic organisms such as
• Listeria monocytogenes
• Salmonella spp.
• Vibrio spp.
• Clostridium perfringens
• Bacillus cereus
• Campylobacter spp.
• Staphylococcus aureus
• Enumeration of microorganisms that cause food spoilage or are general hygiene indicators, such as:
• Total Aerobic Bacteria
• Lactic acid bacteria
• Colobacteroids
• Enterobacteriaceae
• Escherichia coli
• Pseudomonas spp.
• Yeasts and fungi
2. Chemical analysis
2. Chemical analysis The laboratory also undertakes chemical analyzes for the research of finding the chemical composition, poetic as well as quantitative such as proteins, carbohydrates, minerals, fat, determination of moisture, vitamins, ash, aw, measurement of sugars, determination of acidity, etc.
3. Analysis of olive oil
The laboratory undertakes a series of analyzes on the olive oil in order to provide assistance to the customer in both its certification and its authenticity
4. Analysis of honey
The laboratory undertakes a series of analyzes on the honey in order to check the quality characteristics as well as the inscription on the label in accordance with European legislation. We also include chemical analyzes such as:
1.glucose and fructose
2. sucrose
3.ph
4. acidity
5. conductivity
6. humidity
5. Analysis of raw milk
The laboratory undertakes a series of analyzes on raw milk in order to certify its suitability and quality (cow, sheep and Aegean) within the framework of European Union legislation.
Analyzes include:
α. microbiological
β. antibiotic detection
γ. water adulteration detection
δ. determination of composition
6. Detection of allergens
The laboratory undertakes a series of food analyzes in order to identify allergenic substances that cause intolerance and other types of allergies.
7. Rheological mechanics
The laboratory undertakes a series of analyzes on food and we provide you with the properties of the food:
• Viscosity (yield stress, flow behavior index, cohesion coefficient, apparent viscosity)
• colorimetric indicators
• structure analysis
• hardness
• flexibility
• masticatory force
• digestibility
• agglutination
• recovery
• deformation
8. Labeling
