In-depth

Analysis of contaminants

Analysis of contaminants in fatty substances

The presence of contaminants in food products poses a health risk to the consumer: whether raw materials, semi-finished or finished products, the food safety profile must be scrupulously investigated with robust analytical methods and state-of-the-art scientific instrumentation.

In our laboratory, we offer a thorough investigation of the most common contaminants for which legal limits on their levels are set by current legislation.

Below, we propose the relevant analytical parameters for analysing contaminants in fats:

Pesticide residue detection (multi-residual with more than 500 active substances and individual methods dedicated to the detection of particular active substances);
Heavy Metals;
Solvents residues;
Polycyclic aromatic hydrocarbons;
Mineral Oils;
Residues of Plasticisers, phthalates;
Mycotoxins (aflatoxins, zearalenone, ochratoxin, deoxynivalenol, fumonisins, trichothecenes);
3-MCPD, 2-MCPD and Glycidol;
Mineral oil hydrocarbons: MOSH, satured, and MOAH, aromatic;

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Analysis on oils from olives

We carry out analysis for the merchological classification of oils, for the assessment of conformity with legislation and for reliable labelling.

LEARN MORE

Food product analysis

We carry out specific analysis on food products and offer technical, systematic and rational support in the implementation of self-control.

LEARN MORE

Microbiological analysis and molecular biology

We check the hygiene and safety of food for human or animal consumption, water, cosmetics, work surfaces and air.

LEARN MORE

Enviromental analysis

We analyse domestic and urban water, air, soils, waste, massive and airborne asbestos, industrial and craft processing waste.

LEARN MORE

Haccp consultancy

Training, drafting of self-control plans, monitoring of their implementation, chemical and microbiological analysis necessary for business security and development.

LEARN MORE