In order to meet our daily needs and meet the requirements of sustainable life, we conduct all tests in the field of food and water in our laboratory. 

Along with the industrial revolution, the Turkish Food Codex Regulation, published in 2011 for human health and safety of life, was issued in order to regulate the following principles:

• Minimum technical and hygiene criteria for foodstuffs and substances and articles in contact with them
• Pesticide residues and veterinary pharmaceutical residues to be found in foods
• Food additives, flavor and flavor giving substances and food components with these properties
• Food contaminants
• Packaging and labeling rules
• Sampling and analysis methods
• Criteria for transport and storage of foodstuffs
• Principles for horizontal and vertical food codex
• Special provisions on geographical indications

As mentioned above, in fact, foodstuffs contain many components and each requires individual testing, analysis, measurement, inspection and control.

For all enterprises operating in the food sector, hazards that may arise in all stages of food production, starting from the entry of raw materials to production, processing, manufacturing, storage and distribution, and even to the table of the consumer, should be identified and all measures to be taken against these hazards should be determined.

The main activities to be carried out within the scope of these control procedures are as follows:

• Critical control points on the production chain should be identified to avoid potential risks or to minimize their impact.
• Acceptable limit values ​​for the identified critical control points should be determined.
• A monitoring system should be installed to control these critical control points in accordance with a determined program.
• Effective measures should be taken when any failure is detected in the monitoring system.
• The control system works as expected, and should be supported by measurements, tests and analyzes.
• A documentation system should be established with records and transactions of all these activities.

The application steps of such a control system are as follows:

• Within the enterprise, a control group with specific knowledge and experience of foodstuffs should be established.
• The exact and accurate description of the products produced must be made.
• The intended consumption of food produced and the target consumers should be defined.
• A flow chart should be prepared by the control group to prevent disruption of control operations.
• This flow chart should always be kept up-to-date and improvements should be made when necessary.
• The control functions included in this prepared flow chart should be implemented as required at each stage.

Analysis of Food and Water Safety

Consumers are much more conscious today than before. The assurance they need in food consumption is very important. The safety of consumed food and water is a justified demand of all consumers. The main responsibility of food producing enterprises is to ensure that this demand is fulfilled.

The issue of food safety has emerged as an absolute and unchanging health obligation. Businesses must produce food in compliance with hygiene standards. In order to achieve this, food safety control system must be established and sustained. It has to operate the control systems for this purpose.

Today, the protection of people's health and environmental conditions is one of the most important issues. Humans should be kept away from all kinds of natural and artificial harmful factors. Concerns of domestic and foreign organizations are growing in this regard. The ISO 22000 Food Safety Management System standard issued by the International Organization for Standardization (ISO) evaluates all production stages in the food sector from the manufacturer to the consumer. In this way, this system is a system that ensures safe food production.

In addition, there are many standards developed for both foodstuffs and drinking and used water, and numerous tests are conducted in accredited laboratories. In order to give an idea, a few examples of these analysis studies are given below.

• Food analysis
• Physical analysis (moisture determination, ash determination, sensory properties determination, foreign matter determination, soluble solids content determination, water solubility determination, wet and dry gluten content determination, crude ash determination)

• Chemical analysis (determination of acid-insoluble ash content, determination of purity, determination of pH, determination of crude cellulose content, determination of alcohol degree, determination of total heavy metal, determination of free fatty acid and acid value, determination of crude protein)
• Microbiological analysis (aerobic colony count, e.coli count, coliform count, enterobacteriaceae count, yeast-mold count, salmonella spp. Search)
• Additive analysis (aspartame determination, saccharin determination, dye quantity determination, caffeine determination, nitrite and nitrate determination)
• Residue analysis (determination of residues in high water content products such as fresh fruits, vegetables, etc., determination of residues in coffee and coffee beans, determination of residues in dairy products
• Mineral analysis (sodium, iron, calcium, nickel, lead, cadmium, arsenic)
• Mycotoxin analysis (aflatoxin B1 and total aflatoxin determination)
• Molecular biology analysis (GMO search in foods and feeds, pig DNA search, chicken DNA search)
• Dioxin analysis (biotest)

• Water analysis

• Physico-chemical analysis (iron determination, nitrite determination, sulfate determination, chloride determination, free chlorine determination, total chlorine determination, ammonium determination, oxidability, conductivity determination, pH determination)
• Microbiological analysis (e.coli and coliform count, salmonella count, enterococcus count, colony count)