food Analyses

Food Analysis
Food Analysis

Food safety and the need to control foods are now more important than ever. Today, as a result of the incredible developments in the food industry and food trade, new techniques are produced every day in the production of foodstuffs and new product formulas are being designed and the product variety is growing rapidly. As such, the importance of services for food safety is increasing.

Food products offered to consumers should be of high quality and safely produced in a way that will not harm human health. In this direction, new legal arrangements are made, new control mechanisms are established and standards are established. However, the implementation of these measures depends to a great extent on the effectiveness of laboratory studies.

Many of the food analyzes to be performed have a number of common aspects, but many analysis processes differ depending on the type of foods and the purpose of the test and analysis to be performed. Naturally, new tests and analysis methods are emerging in line with the developments in food sector and new criteria are determined.

In the laboratories which provide food analysis services, sampling, preparation of samples for analysis and the points to be considered for each food product to be analyzed are applied with great care. In addition, the data obtained by analytical methods are evaluated and reported on the basis of relevant standards.

These laboratories are accredited by national and international accreditation bodies in accordance with the TS EN ISO / IEC 17025 General Conditions for Qualification of Testing and Calibration Laboratories. These laboratories operate in accordance with the generally accepted test methods and test criteria throughout the world. In addition, it is based on the standards issued by many local and foreign organizations in testing, measurement, analysis and evaluation studies.

In this way, laboratories work with systematic and scientific methods and serve their customers more reliably and impartially. For this reason, their reports are accepted all over the world.

Within the scope of food analysis in laboratories, service is mainly provided under the following headings:

  • Physical analysis
  • Chemical analysis
  • Microbiological analyzes
  • GMO analyzes
  • Type analysis
  • Mycotoxin analysis
  • Packaging analysis
  • Biotoxin analysis

The aim of all these analyzes is to ensure food safety and quality assurance. Efforts to this end are to protect consumer and community health. For this reason, laboratories need to keep up with the developing technology, have an experienced and trained staff and have the current knowledge. The first objectives of the laboratories should be to protect the consumer. Laboratories have a great responsibility in this respect.

Food analysis is the whole of the studies carried out in detail in order to consume food products in a healthy way. The content of this definition is very wide. The analysis services provided in the authorized laboratory cover numerous tests, measurements and tests ranging from physical analysis of foods to food allergen analyzes, chemical analysis to material contact with food, food microbiology analysis to food additive and residue analysis, metal and mineral analysis, molecular biology analysis, toxin analysis to packaging analysis. analyzes are within the scope of food analysis.

Chemical and physical analyzes are very important in food analysis. Chemical reactions are performed in chemical analyzes. Physical analyzes are mostly analyzes that help shelf life of foods.

The issue of increasingly important food safety is an approach that addresses the processes of food processing, preparation, storage, transportation, storage and presentation to consumers by preventing the physical, chemical and biological factors that cause foodborne diseases. Laboratory work covering all these stages is the biggest guarantee of food safety.