Food laboratory testing
To ensure food safety and in accordance with the regulations, we need to do several laboratory tests on food, which generally include chemical test, physical test, allergen test, microbiological test, and organoleptic test. Here’s the explanation. Food laboratory testing
- Chemical Test
Chemical tests are tested to determine the content in food, especially the nutritional content. Examples of chemical tests that are commonly tested for food are tests of air content, pH, salt content, fat content, heavy metals content, carbohydrate content, protein content, etc. - Allergen Test
Allergen tests are tested to see if there are any allergens contained in foods that can be allergic to allergies. Examples of allergens are nuts, milk, eggs, crustaceans, and gluten. - Microbiological Test
Microbiological tests on food are tested to detect pathogenic bacteria and other microorganisms that may be contained in the food. This is done to ensure the number of microorganisms is in accordance with the regulatory limits. Common microbiological tests are the Total Plate Count test of E. coli, Salmonella, mold and yeast, etc. - Physical Test
Physical testing in the food industry refers to the test methods used to test various physical properties of a food product. Commonly tested food product properties include color, viscosity, weight, thickness, granulation size, and texture. Physical tests on food not only serve as an indicator of quality, but can also be used for ensuring product consistency quality. - Organoleptic Test
Organoleptic test, also known as sensory test, is a test using the human senses as the main tool for measuring product acceptance. Common organoleptic tests are taste, smell, color, appearance, and texture tests.
Not all the laboratory tests are mandatory on food. To find out more about the regulations and laboratory tests that need to be done for your product, discuss with our team about it. We will always be happy to help to improve the quality of your product.