Food analysis
Our food analysis service focuses on ensuring the safety and quality of food. Using modern analytical methods, we evaluate food for various parameters to ensure compliance with health standards and regulations. Our aim is to provide consumers and companies with the certainty that the food they consume, or offer is of the highest quality.
Process hygiene soft ice cream
Soft ice cream is a popular food, especially in summer. It is often made from milk-based powder mixed with water or milk, or from a ready-made liquid mix. Although the temperature of soft ice cream is between -5 and -7°C at the end of the production process, by the time it has reached this temperature it offers excellent properties as a culture medium for bacteria.
This makes it even more important to ensure correct hygiene throughout the entire production process, from the shelf life and storage of the base media to the cleaning and disinfection of the soft ice cream machine.
A very important point here is that the machine is cleaned and sanitized regularly as specified by the manufacturer. Suitable cleaning agents and disinfectants that do not damage the machine or leave residues should be used.
During the hygiene check, five consecutive samples of a batch are taken from the machine to visualise the production process in the machine as clearly as possible. After the samples have been processed in our laboratory, they are analyzed for the parameter Enterobacteriaceae after a specified incubation period. The limit values are defined in EU standard 2073/2005.
Minced meat
Minced meat is a foodstuff consisting of minced meat from various animal species. It is often used to prepare dishes such as meatballs, lasagna, bolognese or raw in the form of mince.
Due to the production process, minced meat has a very large surface area and therefore offers a larger surface area for bacteria to attack than unprocessed meat. It is therefore all the more important to monitor the quality and safety of minced meat and to test it regularly.
Minced meat samples are analysed in accordance with the “Microbiological guideline and warning values for food microbiology and hygiene” of the German Society for Hygiene and Microbiology (DGHM), considering the following parameters: Salmonella spp, Escherichia coli and total colony count.
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