Food Product Safety Analysis
01
Microbiological Analysis
Food microbiology analyzes are carried out in order to ensure the safety of food products. The safety of food products is of great importance for public health. Deterioration in food products and poisoning caused by food products are caused by microorganisms formed in food products. The analyzes made as a result of microbiology analysis are generally as follows.
* Aerobic Colony Count, Bacillus cereus Count, Escherichia coli Count, Coliform Bacteria Count, Salmonella spp. Search, Listeria monocytogenes Search, Coagulase Positive Staphylococci Count, Enterobacteriaceae Count, Mold and Yeast Count, Staphylococcal Enterotoxin Search, Heat Resistant Campylobacter spp. Search, Clostridium perfringens Count, Cronobacter spp. Search, Sulfite Reducer Anaerobic Bacteria Count, Escherichia coli O157 Search, Rope Spore Count, Vibrio parahaemolyticus Search, Vibrio cholerae Search, Commercial Sterility TestOsmophilic Yeast Count
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02
Physical Properties Analysis
Especially for drinking water, physical properties such as odor, taste and turbidity are important. For these features, 3. The analysis of a party laboratory is important for end consumers.
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03
Additives Analysis
According to the Turkish Food Codex Food Additives Regulation, food additives; It is expressed as "substances that are not consumed as food alone and are not used as a characteristic component of food, whether they have nutritional value or not, and are expected to be a component of that food, directly or indirectly, as a result of their addition to food during production, treatment, processing, preparation, packaging, transportation or storage stages for a technological purpose".
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04
Heavy Metal Analysis
Most food products are suitable for containing heavy metals due to their structure. Production conditions, the main source of food, can be a factor in this. Heavy metals affect human health in the long and short term. Various heavy metal analyzes performed are as follows.
*Aluminum, Copper, Barium, Beryllium, Boron, Zinc, Iron, Gallium, Silver, Tin, Calcium, Cobalt, Chromium, Lithium, Magnesium, Manganese, Molybdenum, Nickel, Potassium, Selenium, Cesium, Sodium, Strontium, Thallium, Tellurium, Vanadium
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05
Chemical Analysis
Various analysis methods are used to determine the components in food products. All kinds of substances that can determine the chemical structure of the product, such as organic components, essential oils, hormones and antibiotics, are analyzed.
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06
Allergen Analysis
Food allergies are hypersensitivity reactions of the immune system to certain foods in the human body. Allergens in foods can adversely affect human health. Within the scope of labeling rules, allergens in foods should be identified and stated on labels. Some foods that may be allergens are as follows.
* Gluten-Containing Grain Products (Wheat, Rye, Barley, Oats, Awn Wheat), Crustaceans and Products, Eggs and Products, Fish and Products, Peanuts and Products, Soybeans and Products, Milk and Dairy Products (Including Lactose), Hazelnuts, Peanuts and Nuts, Celery and Products,Mustard and Its Products, Sesame Seeds and Products
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07
Challenge Test
The challenge test (protective efficacy test/force test) checks whether food products remain microbiologically stable throughout their shelf life. Reasons for performing the challenge test;
- Whether the food has properties that will enable the pathogenic microorganism to develop and produce toxins
- Determination of how long it takes for microorganisms that can grow in food to reach an unacceptable level -
Conducting a shelf life study by simulating various storage conditions
- Determining the effectiveness and amount of use of preservatives used in foodstuffs
- It is the determination of the compliance of Listeria, Salmonella and other pathogenic microorganisms with food safety regulations, especially of packaged and ready-to-eat foods to be produced.
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