The quality and food safety are defined by their microbiological characteristics. Evaluate them it is necessary to obtain information about the hygiene conditions during production, processing, storage and distribution to consumption, its shelf life and the risk assessment to health.
Another way to ensure the quality of food is the evaluation of various physico-chemical indexes. Foods may be marketed only when they meet the standards of identity and quality established by national and international bodies, for this reason food labeling is mandatory.
Foods may be marketed only when they meet the standards of identity and quality established by national and international bodies, for this reason food labeling is mandatory.
Inorganic and organic contaminants
Analytical determinations that verify the presence of chemicals potentially harmful to consumers' health, such as residues of veterinary drugs, pesticides or related, environmental contaminants (eg aflatoxins) and inorganic contaminants.
Macroscopic and Microscopic determinations
Evaluation of macroscopic (naked eye sights, without assist of optical instruments) and microscopic (be detected with the aid of optical instruments) material harmful to human health in packaged foods, including beverages and bottled waters and related risks to human health.