Agri-food Industry
We offer comprehensive services to ensure food safety and quality, including microbiological and physicochemical analyses, control of water, surfaces, and products, as well as consulting on management systems (HACCP, ISO, IFS, BRC), labeling, and food legislation.
We also conduct hygienic-sanitary and supplier audits, providing personalized technical solutions for each client.
FOOD ANALYSIS
Microbiological analysis
- Indicator and pathogenic microorganisms. *
- Bacterial identification (MALDI-TOF MS).
- Fungal identification.
- Surface analysis.
- Environmental analysis.
- Handler control.
- Drinking water analysis. *
- Shelf life studies.
- Verification of cleaning and disinfection procedures.
- Analysis of food supplements.
*Consult the tests covered by the Accreditation
Physical-chemical analysis
- Allergens.*
- Nutritional information for labelling.
- Vitamins and minerals.
- Amino acid profile.
- Fatty acid profile, including omega 3, omega 6, trans fatty acids.
- Composition: pH, water activity, peroxide value, etc.
- Heavy metals.
- Mycotoxins: Aflatoxin B1, total aflatoxins (B1, B2, G1, G2), ochratoxin A, T2 toxin, deoxynivalenol DON, zearalenone ZEA.
- Antibiotic residues.
- Detection of transgenic material.
- Detection of animal species.
- Persistent organic pollutants: dioxins, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, other organic pollutants.
- Other contaminants: acrylamide, histamine, pesticides, polar compounds, volatile nitrogenous bases.
- Migration of materials in contact with food.
- Analysis of drinking water*, irrigation water and wastewater*.
CONSULTING AND ADVISORY
- Design and implementation of food safety management systems: HACCP and certifiable standards (ISO 22000, IFS, BRC, others).
- Development of prerequisites: water supply, cleaning and disinfection, training, pests, suppliers, traceability, temperatures, allergens, waste, maintenance, and good handling practices.
- Sampling plans.
- Food legislation.
- Food hygiene: good manufacturing practices, hygienic design of facilities, etc.
- Shelf life of food products.
- Food product labeling.
- General technical consulting.
- Consulting on non-compliant analytical results: corrective and/or preventive actions.
- Communication with the competent health authorities.
AUDITS
- Hygienic-sanitary audits, HACCP system audits, and facility audits.
- Design of client-specific audit checklists.
- Supplier audits.
- Product audits.
- Audits at the delivery point.
