Abattoirs
Testing of animal carcasses and half carcasses |
|
Destructive (cutting using a stencil) and non destructive method (wet and dry smear) |
- the number of mesophilic aerobic bacteria
- number of Enterobacteriaceae |
Non-destructive method
(method using abrasive sponge) |
- presence of Salmonella spp. |
Sanitary testing |
Imprint method
- contact plate
- dipslide |
- the number of mesophilic aerobic bacteria
- number of Enterobacteriaceae |
ATP |
Indicator of surface contamination on devices (presence of plant and animal tissue debris and microorganisms) |
Physicochemical testing |
Carcasses and half-carcasses |
Pesticides using the multi-residue method
ok. 150 active substances
Heavy metals (Hg, Pb, Cd,As)
Antibiotic residue for example:
Levomycetin , tetracyclin group, bacitracin
Chloroorganic pesticide residue
Radioactive nucleoids: caesium 137; strontium 90
Dioxins and dioxin-like PCB |
MEAT PRODUCTION PLANTS, BUTCHER’S
Meat products |
Meat products and fabrications (minced meat, mechanical meat deboning MOM, meat products) |
- number of mesophilic aerobic bacteria
- number of Escherichia coli
- presence of Salmonella spp.
- number of coagulase-positive staphylococci
- presence of spore forming anaerobic bacteria
- number of Listeria monocytogenes
- presence of coli group bacteria
- Pseudomonas spp.
- Clostridium perfringens
- Lactobacillus
- Campylobacter |
Confections |
Confections and culinary dishes with readymade dishes and half products |
- number of Escherichia coli
- number of coagulase-positive Staphylococcus
- number of Listeria monocytogenes
- presence of Salmonella spp.
- presence of coli group bacteria
- presence of spore forming anaerobic bacteria
- number of moulds
- number of yeasts (non meat products to 40%)
- Clostridium perfringens |
Physicochemical tests |
Meat products, confections and culinary dishes with readymade dishes and half products |
Net mass
Content of particular ingredients
Hydroxyproline /colagen
Protein
Dry mass / moisture
Free and whole lipids
Starch
Salt
General ash
Vitamin: A, group B, E, K,
Heavy metals (Hg, Pb, Cd,As)
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Benzopyrene
Dioxins and dioxin like PCB
Food additions:
Nitrates and nitrites
General phosphorus and polyphosphates
Preservatives
Fatty acid content:
Fatty acid profile
Omega-3 acids
The sum of saturated and unsaturated acids
Sterols including cholesterol
Presence and content of GMO |
Organoleptic and sensory assessment |
Meat products, confections and culinary dishes with readymade dishes and half products |
Organoleptic assessment, sensory assessment, consumer’s assessment |
Assessment of nutritional value of food products / GDA |
Meat products, confections and culinary dishes with readymade dishes and half products |
group I: energy value including:
- protein
- fat
- carbohydrates from calculation |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Air testing |
Sedimentation method |
- number of mesophilic aerobic bacteria
- number of yeasts and moulds |
Method of active air sampling using a probe |
Air pollution indicator |
ATP |
Indicator of surface and equipment pollution (presence of plant and animal tissue debris along with microorganisms) |
Water testing |
Water for consumption |
I. physical and organoleptic indicators:
- Colour - Turbidity
- Odour
- pH reaction
II. chemical parameters:
- hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrates
- Nitrites
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage testing |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulphides
- Ether extract |
CREAMERIES
Butter, ripening cheese, non-ripening cheese, raw milk, pasteurized milk, dairy fermented beverages, whey, powdered milk, ice-creams and frozen dairy desserts
|
- number of Listeria monocytogenes
- presence of Salmonella spp.
- number of coli group bacteria.
- number of Escherichia coli
- number of coagulase-positive staphylococci
- number of mesophilic aerobic bacteria
- Enterobacter sakazakki
- Yeasts and moulds
- number of Enterobacteriaceae
- probable Bacillus cereus
- Enterococcus faecalis
- Campylobacter
- number of Lactobacillus
- number of characteristic bacteria – yoghurt type |
Physicochemical analysis |
Butter, ripening cheese, non-ripening cheese, raw milk, pasteurized milk, dairy fermented beverages, whey, powdered milk, ice-creams and frozen dairy desserts |
Net mass
Volume
Aeration of ice-creams
Protein
Dry mass / moistness
Fatless dry mass
Acid value
Peroxide value
Total fat
Total ash
Salt
Acidity
Sugars (in general)
Lactose
pH indicator
Mechanical and mineral contamination
Solubility
Content of fatty acids:
Profile of fatty acids
Omega-3 acids
Sum of saturated and not saturated acids
Sterols including cholesterol
Presence of vegetable fat additions - triacyloglicerole
Vitamins: A, grup B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid
Artificial dies
Mikotoxins:
Aflatoxin M1
Ochratoxin A
Allergens:
Nut and soya protein, gluten
Antibiotics and residues of other veterinary medicines
Presence and content of veterinary medicines
Presence of antibiotics and other inhibitory substances - Delvotest |
Organoleptic and sensory analysis |
Milk and dairy products |
Organoleptic analysis
sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Milk and dairy products |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method with help of sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Odour
- pH
II. chemical parameters:
- Hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulphates |
FRUIT AND VEGETABLE PROCESSING PLANTS
Friut and vegetable juices
|
- number of yeasts and moulds
- presence of anaerobic spore forming bacteria
- presence of coli group bacteria
- number of Listeria monocytogenes
- presence of Salmonella spp.
- number of Escherichia coli |
Salads, fruit and vegetable products, fruit and vegetable half products |
- number of Listeria monocytogenes
- number of Salmonella spp.
- number of Escherichia coli
- presence of coli group bacteria
- number of coagulease-positive staphylococcus
- number of yeasts and moulds
- number of aerobic mesophilic bacteria
- anaerobic spore forming bacteria
- lactic acid bacteria |
Frozen fruits and vegetables |
- number of aerobic mesophilic bacteria
- number of Listeria monocytogenes
- number of coli group bacteria
- number of Escherichia coli
- number of Staphylococcus aureus
- number of yeasts and moulds
- number of Enterobacteriaceae
- presence of Salmonella spp.
- number of Bacillus cereus
|
Physicochemical tests |
Fruit and vegetable juices, fruit and vegetable products, fruit and vegetable salads fruit and vegetable half products |
Net mass
Stickiness
Density
Ethyl alcohol
Volume
Protein
Dry mass / water
Content of particular components
Mass of fruit and vegetable syrups
Total fat
General ash
Hydrochloric acid insoluble ash
Salt/chlorides
Acidity
General and reducing sugars
Saccharose, lactose, glucose, fructose
pH
Mechanical, mineral contamination
Enzymatic activity
Content of fatty acids:
Profile of fatty acids
Omega – 3 acids
The sum of saturated and non-staurated acids
Sterols including cholesterol
Vitamins: A, group B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid
Sulphur dioxide
Artificial dies
Mikotoxins:
Aflatoxin B1 and the sum of aflatoxins B1, B2, G1, G2
Ochratoxin A
Patulin
Residue of pesticides:
Pesticides using the multi-residue method, beznimidazole, ditiokarabaminians
Presence and content of GMO
|
Organoleptic and sensory analysis |
Friut and vegetable preserves |
Organoleptic analysis sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Fruit and vegetable preserves |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method using sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Odour
- pH
II. chemical parameters:
- Hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulfates
- Ether extract |
BEVERAGE PRODUCTION
Regenerative drinks and other dietary alcohol-free drinks carbonated and non-carbonated, fruit and vegetable juices
|
- number of mesophilic aerobic bacteria
- number of yeasts and moulds
- presence of spore forming anaerobic bacteria
- presence of coli group bacteria
- number of Listeria monocytogenes
- number of aerobic bacteria on agar at 20-22ºC
and 37ºC
- presence of Salmonella spp.
- number of Escherichia coli
|
Physicochemical tests |
Regenerative drinks and other dietary alcohol-free drinks carbonated and non-carbonated, fruit and vegetable juices |
Net mass
Stickiness
Density
Ethyl alcohol
Content of CO2
Volume
Protein
Dry mass / water
Total fat
General ash
Hydrochloric acid insoluble ash
Salt/chlorides
Acidity
General and reducing sugars
Saccharose, lactose, glucose, fructose, taurine, caffeine
pH
Mechanical, mineral contamination
Vitamins: A, group B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid
Sulphur dioxide
Artificial dies |
Organoleptic and sensory analysis |
Beverages |
Organoleptic analysis sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Beverages |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method with help of sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Odour
- pH
II. chemical parameters:
- Hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulfates
- Ether extract |
CONFECTIONERY PRODUCTION PLANTS
Cakes with creams, stuffing – fresh and frozen, pastry products, cocoa and chocolate – powder, cocoa and chocolate – instant, chocolate, chocolate products, artificial chocolate, dessert sauces, confectionery half-products |
- number of Enterobacteriaceae
- number of Listeria monocytogenes
- presence of Salmonella spp.
- number of coagulase-positive Staphylococcus
- number of coli group bacteria
- number of mesophilic aerobic bacteria
- number of Bacillus cereus
- number of moulds
- number of Staphylococcus aureus |
Physicochemical tests |
Cakes with creams, stuffings – fresh and frozen, pastry products, cocoa and chocolate – powder, cocoa and chocolate – instant, chocolate, chocolate products, artificial chocolate, dessert sauces, confectionery half-products |
Net mass
Volume
Stickiness
Density
Ethanol content
Protein
Dry mass / moistness
Content of different components
Content of couverture, dressing, stuffing
Total fat
General ash
Hydrochloric acid insoluble ash
Salt
Acidity
Acid value (including the amount in the extracted fat)
Peroxide value (including the amount in the extracted fat)
General and reducing sugars
Lactose
Granularity
pH
Fibre
Mechanical, mineral, organic contamination
Fatty acid content:
Profile of fatty acids
Omega – 3 acids
The sum of saturated and non-saturated acids
Sterols including cholesterol
Vitamins: A, group B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid, propionic acid
Artificial dies
Aromas
Mikotoxins:
Aflatoxin M1
Aflatoxin B1 and the sum of aflatoxins B1, B2, G1, G2
Ochratoxin A
Zearalenone
Vomitoxin
Toxin T1
Fumonisin
Residue of pesticides:
Pesticides using the multi-residue method, beznimidazole, ditiokarabaminians
Presence and content of GMO
Presence and content of allergens nut protein, milk, soya, gluten
|
Organoleptic and sensory analysis |
Confectionery products |
Organoleptic analysis sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Confectionery products |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method with help of sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Odour
- pH
II. chemical parameters:
- Hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulfates
- Ether extract |
CONFECTIONERIES, BAKERIES, WINDMILLS
Cakes with creams, stuffing – fresh and frozen, pastry products, cocoa and chocolate – powder, cocoa and chocolate – instant, chocolate, chocolate products, artificial chocolate, dessert sauces, confectionery half-products |
- number of Enterobacteriaceae
- number of Listeria monocytogenes
- presence of Salmonella spp.
- number of coagulase-positive Staphylococcus
- number of coli group bacteria
- number of mesophilic aerobic bacteria
- number of Bacillus cereus
- number of moulds
- number of Staphylococcus aureus |
Cereal breakfast products for direct consumption, cereal crisps, breadcrumbs, confectionery half-products, bakery products, flour |
- presence of coli group bacteria
- presence of Salmonella spp.
- number of coagulase-positive Staphylococcus
- number of coli group bacteria
- number of mesophilic aerobic bacteria
- number of Bacillus cereus
- number of yeasts and moulds
- number of Staphylococcus aureus
- number of Listeria monocytogenes
- number of Escherichia coli
- amylolytic bacteria |
Physicochemical tests |
Confectionery products and half-products, dessert sauces and dressings, cereal breakfast products, cereals crisps, breadcrumbs, bakery half-products and products, flour |
Net mass
Volume
Stickiness
Density
Ethanol content
Protein
Dry mass / moistness
Content of different components
Content of couverture, dressing, stuffing
Total fat
General ash
Hydrochloric acid insoluble ash
Salt
Acidity
Acid value (including the amount in the extracted fat)
Peroxide value (including the amount in the extracted fat)
Fat acidity
Falling number
Gluten – content and solubility
General and reducing sugars
Lactose
Granularity
pH
Fibre
Mechanical, mineral, organic contamination
Fatty acid content:
Profile of fatty acids
Omega – 3 acids
The sum of saturated and non-saturated acids
Sterols including cholesterol
Vitamins: A, group B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid, propionic acid
Artificial dies
Aromas
Mikotoxins:
Aflatoxin M1
Aflatoxin B1 and the sum of aflatoxins B1, B2, G1, G2
Ochratoxin A
Zearalenone
Vomitoxin
Toxin T1
Fumonisin
Residue of pesticides:
Pesticides using the multi-residue method, beznimidazole, ditiokarabaminians
Presence and content of GMO
Presence and content of allergens nut protein, milk, soya, gluten |
Organoleptic and sensory analysis |
Confectionery and bakery products |
Organoleptic analysis; sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Confectionery and bakery products |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method with help of sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Odour
- pH
II. chemical parameters:
- Hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulphates
- Ether extract |
PRODUCTION OF FOOD CONCENTRATES
Dinner concentrates, desserts, instant soups, dietary products for adults, spices, herbs and spice mixes, egg products, instant protein hydrolysates, concentrates of ice-creams and powdered desserts, dinner concentrates requiring cooking, Cereal and natural coffee extracts |
- number of mesophilic aerobic bacteria
- number of yeasts and moulds
- presence of spore forming anaerobic bacteria
- presence of coli group bacteria
- number of Listeria monocytogenes
- presence of Salmonella spp.
- number of Enterobacteriaceae
- number of Staphylococcus aureus |
Physicochemical tests |
Dinner concentrates, desserts, instant soups, dietary products for adults, spices, herbs and spice mixes, egg products, instant protein hydrolysates, concentrates of ice-creams and powdered desserts, dinner concentrates requiring cooking, Cereal and natural coffee extracts |
Net mass
Volume
Stickiness
Density
Alcohol content
Protein
Dry mass / moistness
Content of different components
Content of couverture, dressing, stuffing
Total fat
General ash
Hydrochloric acid insoluble ash
Salt
Acidity
Acid value (including the amount in the extracted fat)
Peroxide value (including the amount in the extracted fat)
Fat acidity
Falling number
Gluten – content and solubility
General and reducing sugars
Lactose
Granularity
pH
Fibre
Mechanical, mineral, organic contamination
Fatty acid content:
Profile of fatty acids
Omega – 3 acids
The sum of saturated and non-saturated acids
Sterols including cholesterol
Vitamins: A, group B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid, propionic acid
Artificial dies
Aromas
Mikotoxins:
Aflatoxin M1
Aflatoxin B1 and the sum of aflatoxins B1, B2, G1, G2
Ochratoxin A
Zearalenone
Vomitoxin
Toxin T1
Fumonisin
Residue of pesticides:
Pesticides using the multi-residue method, beznimidazole, ditiokarabaminians
Presence and content of GMO
Presence and content of allergens:
nut protein, milk, soya, gluten |
Organoleptic and sensory analysis |
Food concentrates and spices |
Organoleptic analysis sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Food concentrates and spices |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method with help of sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Ferrum
- Odour
- pH
II. chemical parameters:
- Hardness
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulphates
- Ether extract |
FISH PROCESSING PLANTS
Smoked fish, salted fish, pickled fish products, fish preserves, fresh fish |
- presence of spore forming, nitrate reducing anaerobic bacteria
- presence of Salmonella spp.
- number of coagulease-positive Staphylococcus
- number of Listeria monocytogenes
- presence of coli group bacteria
- number of moulds
- number of yeasts
- bacteria from Pseudomonas group |
Physicochemical tests |
Smoked fish, salted fish, pickled fish products, fish preserves, fresh fish |
Net mass
Volume
Stickiness
Density
Content of fish meat
Protein
Dry mass / moistness
Content of different components
Content of couverture, dressing, stuffing
Total fat
General ash
Hydrochloric acid insoluble ash
Salt
Acidity
Acid value (including the amount in the extracted fat)
Peroxide value (including the amount in the extracted fat)
Fat acidity
Falling number
Gluten – content and solubility
General and reducing sugars
Lactose
Granularity
pH
Fibre
Mechanical, mineral, organic contamination
- Glaze
- Content of fish bones, surface and deep dryness, residues of peritoneum membrane, skin, scales, histamine
Fatty acid content:
Profile of fatty acids
Omega – 3 acids
The sum of saturated and non-saturated acids
Sterols including cholesterol
Vitamins: A, group B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid, propionic acid
Artificial dies
Pesticide residues:
Pesticides using the multi-residue method, beznimidazole, ditiokarabaminians
Presence and content of GMO
Presence and content of allergens:
nut protein, milk, soya, gluten |
Organoleptic and sensory analysis |
Fish and fish products |
Organoleptic analysis; sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Fish and fish products |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method with help of sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Odour
- pH
II. chemical parameters:
- Hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulphates
- Ether extract |
FAT INDUSTRY PRODUCTION PLANTS
Oils, vegetable and animal oils |
- presence of Salmonella spp.
- presence of spore forming anaerobic bacteria and nitrate reducing ones
- presence of coli group bacteria
- Escherichia coli
- Clostridium perfringens |
Physicochemical tests |
Oils, vegetable and animal oils |
Net mass
Protein
Water and volatile substances
Total fat
Fat-free dry mass
Insoluble contaminants
Kreis test
Acid value
Peroxide value
Saponification value
Anizidin value
Clarity
Colour
Non-saponificated substances
Salt
pH
Mechanical, mineral, organic contaminations
Profile of fatty acids
Omega – 3 acids
Erucic acid
The sum of saturated and non-saturated acids
Sterols including cholesterol
Vitamins: A, group B, E, K, C, D
Heavy metals: Hg, Pb, Cd, As
Micro and macro elements: Ca, Fe, Mg, Zn, Na, K etc.
Preservatives:
Sorbic acid and Benzoic acid, propionic acid
Artificial dies
Pesticide residues:
Pesticides using the multi-residue method, beznimidazole, ditiokarabaminians
Presence and content of GMO
Presence and content of allergens:
nut protein, milk, soya, gluten |
Organoleptic and sensory analysis |
Oils, vegetable and animal oils |
Organoleptic analysis; sensory analysis;
consumer tests |
Nutritional value analysis / GDA |
Oils, vegetable and animal oils |
group I: energy value including:
- protein
- fat
- calculated carbohydrates |
group II: group I and additionally:
- sugars
- sodium
- saturated fatty acids |
fibre |
Analysis of air |
Sedimentation method |
- number of aerobic mesophilic bacteria
- number of yeasts and moulds |
Active air sampling method with help of sampler |
Air pollution indicator |
ATP |
Surface and equipment contamination indicator (presence of plant and animal tissue residues) |
Water analysis |
Water for consumption |
I. physical and organoleptic indicators:
- Colour
- Turbidity
- Odour
- pH
II. chemical parameters:
- Hardness
- Ferrum
- Manganese
- Chlorides
- Ammonia
- Nitrites
- Nitrates
Oxidability |
- number of coli group bacteria
- number of Escherichia coli
- number of Enterococcus faecalis
- number of aerobic bacteria on agar at 22ºC
- number of aerobic bacteria on agar at 37ºC
- number of Clostridium perfringens with spores |
free chlorine |
Sewage waste analysis |
Raw and treated sewage |
- pH
- BZT5
- ChZTCr
- General suspension
- General nitrogen
- General phosphorus
- Nitrates
- Nitrites
- Ammonia
- Chlorides
- Sulphates
- Ether extract |
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