CAL offers a wide range of chemical analysis in food, that covers such areas as nutritional data for labeling purposes (e.g. protein, fat, carbohydrates), vitamins (water and fat soluble), sugars (total and reducing), fibre (crude and dietary). Microbiological testing is also carried out for food pathogens e.g. TVC, Total coliforms, E. coli, Yeast and Moulds, Staph. aureus, Enterobateriaceae, Clostridium perfringens and Salmonella sp. More specialised tests including aflatoxins, pesticides and amino acids are performed to meet specific client requirements. Shelf-life studies are also carried out and assessment is based on the production of spoilage organisms and pathogens.

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