Food Test
Conventional physical and chemical testing
Basic indicators such as moisture content, ash content, acid value, peroxide value, and drying loss are used to evaluate the physical properties and storage status of food.
microbiological analysis
Total bacterial count: reflects the hygiene status of food, and excessive count may lead to contamination due to improper processing or storage.
Coliforms: Exceeding the standard may indicate contamination by pathogenic bacteria.
Mold/yeast: Exceeding the standard is often caused by improper raw materials or storage and transportation conditions.
Pseudomonas aeruginosa: commonly found in humid environments, may be due to inadequate disinfection or exposure to contamination.
Fungal toxin detection
Aflatoxin B1: mainly pollutes peanut food and is related to mold growth in raw materials.
Deoxynivalenol (DON): commonly found in cereal products and related to raw material contamination.
Nutritional component testing
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