This involves evaluating food and making physical analysis of the structure, appearance, chromatography of the food, including food dyes, size, and shape of the food. For example, physical tests may confirm variation in food grains or infestation by insects in foods packed in bags.
Chemical testing analyzes the chemical constituents of foods as well as any nutrient content, acidity, moisture content, and if there is any poisonous component such as heavy metals, toxins, or chemicals produced in food processing.
This testing determines the existence of pathogens that are potentially dangerous to human beings, including bacteria (Salmonella, E. coli), viruses, or fungi, which cause foodborne diseases. Proper microbiological safety provides precautionary services for the well-being of the whole populace
Testing allergens in food is significant, as consumers have allergies to particular products. By labeling, they are aware of allergens in food products. We use methods like ELISA tests to detect food allergens
Food items, particularly the food that needs to be fresh, such as fruits, vegetables, and cereals, are analyzed for detecting pesticide residues applied during cultivation. Residue analysis guarantees that these pesticides are used within acceptable levels to prevent risk causing to human life as mandated by law.
A considerable number of foods contain additives such as preservatives, flavor enhancers, or those used to alter food color. Testing proves the type of these substances and the proportion that is safe for use or is allowed in the market.
