Food
Experience
Eurofins | ARL is a leader in food and food safety microbiology and chemistry covering all aspects of food pathogens, spoilage, shelf life determination, allergens, nutrients, food ID’s and food authentication.
- Meat and Meat Products
- Prepared Meals
- Fresh Produce
- Cereal Products – Including Whole Grain Cereals
- Dairy Products
- Poultry and Poultry Products
- Eggs and Egg Products
- Fish, Crustaceans and Molluscs
- Sugar Products, Honey and Confectionery
- Mixed Foods
- Beverages
Analysis
- Pathogens and Non-Pathogens
- Mould and Yeasts
- Shelf Life Testing
- Beer Spoilage
- Nutritional Panels
- Metals
- Organoleptics
- Preservatives
- Allergens
- Food Authentication
Pathogens and Non-Pathogens
Salmonella
Listeria
Campylobacter
Clostridium
Staphylococcus
Bacillus cereus
Coliform
E.coli
Enterobacteriaceae
Total Plate Counts
Mould and Yeasts
Total Count
Shelf Life Testing
Per Specification:
Legislation
Guidelines from Enforceable Authorities
Guidelines from Academic Authorities
Published Literature
Self-Imposed End-Point (Flavour, Microbiological)
Beer Spoilage
Wild Yeasts & Aerobic Bacteria
Wild Yeasts & Moulds
Lactics
Specified Spoilage Bacteria (via qPCR)
Specified Spoilage Yeasts (via qPCR)
Nutritional Panels
Moisture
Ash
Fat profile – Saturated and Unsaturated Fats
Sugar
Protein
Sodium
Carbohydrates
Energy
Metals
Heavy Metals
Sodium, Calcium, Magnesium, Potassium
Organoleptics
Per Specification
Preservatives
Sorbic Acid
Benzoic Acid
Sulphur Dioxide
Nitrates/Nitrites
Allergens
Gluten
Egg
Milk
Soy
Peanut
Hazelnut
Sesame
Almond
Cashew
Fish
Crustacean
Food Authentication
Species Identification via DNA Amplification, qPCR
