Each year, significant economic losses of food product occur due to fungal contamination, most notably mold spoilage. Often working in combi- nation with yeast and bacteria, molds are essen- tial in the production of numerous indigenous fermented foods and are heavily used in industri- al processes to produce organic acids and en- zymes. Under certain conditions, however, some molds may produce mycotoxins, which are toxic to man and animals health

MYCOTOXINS

• Aflatoxins B1/Total
• Aflatoxin M1
• Fumonisin B1, B2, B3
• Ochratoxin A
• Deoxynivalenol (DON)
• Zealarenone
• T-2 toxins

Hygiene Sanitation Monitoring

Everywhere that water exists, microorganisms are sure to follow and the risks associated with microorganisms in water and other fluids are well known across all industries.

Salmonella

Staphylococcus aureus

Listeria

Yeast & Mold

Environmental / Water Testing

Water is the most important resources we have, it is of vital importance to all of us. This related not only to drinking water but ultimately to the whole water cycle, such as mineral water, waste water, surface water and ground water

Physical	Chemical
pH	Arsenic
Turbidity	Fluoride
Salinity	Lead
Sp. Gravity	Chlorine
TDS	Nitrate
Waste Water	Mg, Mn
COD	Sulphate
BOD	Chromium

Food Allergens

Up to 5% of the population is affected by food allergies. For people at risk, ingestion of theallergenic food, even at very low concentrations, can lead to severe allergic reactions. Be- sides, there are many people with food intoler- ances against lactose and gluten (coeliac dis- ease).The health implications of food allergens can be serious and the FDA requires food products with allergenic ingredients to be clearly labeled on packaging.

PRODUCT

Almond	Fish	Mollusk
Egg	Gluten	Mustard
Macadamia nut	Hazelnut	Ovalbumin
Beta-Lactoglobulin	Histamine	Peanut
Casein	Histamine Rapid	Pistachio
Cashew	Lupin	Sesame
Crustacea	Lysozyme	Soy
Egg White	Milk	Walnut