Analysis of food and beverages is ensuring and monitoring the quality of food and the hygiene and safety of the production process at all stages, reception, storage, preparation, processing, packaging and distribution of food. Tsakalidis Analysis & Testing offers customers a wide range of analyzes both to ensure the quality of food and for the rational organization of their production on an industrial scale.
We provide all the microbiological tests that are necessary for the food sector, including both control of safety and control of hygiene criteria, as the applicable law requires them (Regulation 2073/2005). We also provide a complete list of microbiological tests for pathogenic bacteria, microorganisms indicators and microorganisms of technological interest. […]
Food labels are the most direct way of communication between consumers and food manufacture. The European Union (EU) determines the labelling rules, in order to ensure the comprehensive and reliable information for consumers on packaged products and the appropriate ways to use them. EU Regulation 1169/2011 establishes the compulsory indication of the “Food […]
Metals represent a large group of micronutrient components, most of which are necessary for the organism and are usually received in free form through the nutrition.They are seperated in macrometals and micrometals (trace elements). Apart from the metals that are usefull for our organism, there also exist heavy or toxic metals that […]
Vitamins are organic compounds that are essential for the proper development and well being of every living organism. They belong in those components that should be received through nutrition, since they cannot be composed by the human organism. Their presence in foods can be of natural origin or as a result […]
Food additives are natural or sythentic substances, added in foods to provide them special technological benefits. They grouped according to their function. The permitted additives, the foods in which they can be used and their maximum allowed levels are specified by European Legislation. In this page you can […]
Contaminants are dangerous substances which appear in food at various stages during production, packaging, transportation or storage. They can also be found as a consequence of enviromental pollution. The European Union has established measures to minimise the presence of contaminants in food, since it has an adverse impact on the quality of […]
The primary production is subjected to serious risks from several factors (incects, fungi, weeds, bacteria, viruses) and the use of precaution measures is necessary. The most important and common measure is the use of pesticides. There are approximatelly 2500 trade names of pesticides, containing 700 active substances, distributed today in […]
It is estimated that aproximately 4% of adults and 6-9% of children have an intolerance or an allergic reaction to a type of food. The European Union with Directive 2003/89 requires that every commercial packaging must have the indication of specific allergens or their derivatives that may be contained. The most common […]
The usual packaging materials are metals, ceramics, glass, paper, cellulose products-cellophane, plastic-rubber and other elastomers, coatings, paints and lacquers. According to the EU Regulation 1935/2004 all material and articles intented to come in contact with food must not transfer their constituent to food in quantities which could endanger human health or bring […]
Mycotoxins are particularly toxic substances, produced by specific fungus. For example aflatoxins are produced by Aspergillus flavus, Aspergillus parasiticus, while ochratoxin A is produced by A. ochraceus and P. verrucosum.Approximately 20% of food may be contaminated with mycotoxins. Most commonly affected foods are cerials, dry fruits, coffee, spices, seed-oils, pea, beans and fruits. Mycotoxins are also found in […]