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  Central Laboratory of Residue Analysis of Pesticides & Heavy Metals in Food



Analysis Services
Food Quality

Food additives are those substances that are not consumed alone as food and that are not normally used as a nutritional component, whether having nutritional value or not. They are added for technological purposes either during manufacturing, preparation, packing, packaging or transport. These materials are expected to become part of food and affect its properties.

The British Institute of Food Science suggested the classification of food additives into two groups:

  • The first group (additives that help in the manufacturing process) includes: Agglomeration inhibitors, enzymes, foam inhibitors, adhesion inhibitors, encapsulation helpers, browning inhibitors, extraction solvents, moisturizing helpers and texture improvers.
  • The second group (additives that affect the properties of final product) is classified into four categories:
  •   » The first category: additives that affect physiochemical and physical qualities of the product
      » The second category: additives that affect the organoleptic (sensual) qualities such as emulsifiers and texture thickeners
      » The third category: additives that help food storage, such as preservatives and antioxidants
      » The fourth category: additives that help improve the nutritional value for its additions of vitamins, minerals and amino acids.
    Sudan dyes, in chili and ketchup
    Nitrate and Nitrite, in processed meat and potatoes
    Synthetic Colors, in food and juices
    Synthetic Sweeteners, in food and juices
    Antioxidants, in oils and margarine (ghee)
    Sulfites as Sulfur dioxide, in dried fruits and vitamins: organic compounds important for the organism considered as vital nutrients in limited quantities

  • Increase in the percentage of certain vitamins over acceptable limits may cause some damage (such as vitamin A poisoning).
  • Pesticide residue laboratory analyzes several important vitamins, including:
  •   » Vitamin A, E and D in all types of food
      » Vitamin B1, B2, B3 and B6 in grains.
  • Food contact: everything that comes into contact with food such as conservation packages, transportation, kitchenware and food processing tools. These compounds are so numerous that they have reached more than 3000 compounds until now.
  • Analysis is made for a group of contaminants from food contact including:
  •   » 8 phthalate compounds
      » DMP, DEP, DBP, DIBP, BBP, DEHP, DOP, DIDP, in oils.
  • Analysis using GC-MS was adopted in 2013.
  • This method of analysis covers the European limits.
  • Investigation limit reaches up to 0.125 mg/kg.
  • Bisphenol A
  • Bisphenol A in children packages
  • Analysis using HPLC was adopted in 2011
  • Investigation limit reaches up to10 micrograms/kg limit.


  • Laboratory Analyses


    Analysis Services
    Pesticide Residues
    Heavy Metals
    Veterinary Drugs
    Mycotoxins
    Food Additives
     
    Organic Pollutants
    Other Pollutants
    Food Quality
    Microbiological
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