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Bacteriological Analysis can for example be focused on pathogen, non pathogen or hemophilic micro organisms. Also your blended product can be analyzed to have the shelf life of your product at a optimum, or raw material QC reviewed   Bacteriological Analysis

In our laboratory, bacteriological Analysis can be performed. This can, for example, be focused on pathogen, non-pathogen or thermophylic micro-organisms. Also your blended product can be analyzed for optimum shelf- life, or your raw material QC reviewed. For pasteurized and ESL products this analysis can give a good guideline of your shelf-life in the "average" cold chain.

 

 

Nutritional Analysis   In our laboratory Nutritional Analysis can be performed. This analysis can give a good indication of how far the process is affecting your raw product and how far it should be adjusted to meet the label claim. This test can also be done after a shelf life test, which give you a indication how the product behaves in "the field"

In our laboratory Nutritional Analysis can be performed. This analysis can give a good indication of how far the process is affecting your raw product and how far it should be adjusted to meet the label claim. This test can also be done after a shelf-life test, which gives you a indication how the product behaves in "the field".

 

Asep Tech can perform product property tests for you. This property tests can for example include, PH, Viscosity, sendimentation, acidity, particle size in % and volume, total solids and weight by volume. This test can also be performed in relation with shelf life test            Product Property tests

Asep Tech can perform product property tests for you. This property test  can for example include, PH, Viscosity, sedimentation, acidity, particle size in % and volume, total solids and weight by volume. This test can also be performed in relationship with a shelf-life test.

 

 

Sensory tests    Asep Tech has specialized teams at your service who can represent the "average American" or target groups in our society. They can evaluate your product for example on taste, color,presentation, after taste and mouthfeel. Also subjects like price to pay for this product can be incorporated in this evaluation.

Asep Tech has specialized teams at your service who can represent the "average American" or target groups in our society. They can evaluate your product for example on taste, color, presentation, after taste and mouth feel.  Also, subjects like price to pay for this product can be incorporated in this evaluation. 

To ensure reliable results for analytical flavor testing, special lightning and over-pressured testing chambers are used to mask the slight differences in product appearance and focus on flavor. The sensory laboratory is compliant with the ASTM: E 18.03.01.

Difference/discrimination, Product profiling, Hedonic, Preference, Focus group, New product sensory characteristics, and perceivability are, for example, sensory testing services we offer. Sensory tests can also be used to evaluate the storage stability/shelf-life of a product/package.

 

 

We can perform shelf life study's where the product will be subject to real or accelerated shelf life tests. This can incorporate shelf life for example in relation to: UV radiation, oxygen, temperature or environmental humidity. Further, long term sendimentation can be analyzed, as well as other property's of the product. Also a second taste / perception test or Nutritional Analysis can be part of the shelf life test. Depending your final product processing bacteriological Analysis can also being performed. Also flavor transfer from the environment to your product through the package or flavor changes due to the package can be examined.

Shelf life test

We can perform shelf-life studies where the product will be subject to real or accelerated shelf-life tests. This can incorporate shelf-life, for example, in relation to: UV radiation, oxygen, temperature or environmental humidity. Further, long-term sedimentation can be analyzed, as well as other properties of the product. Also a second sensory test or Nutritional Analysis can be part of the shelf-life test. Depending on your final product processing, bacteriological Analysis can also be performed. Also, flavor transfer from the environment to your product through the package or flavor changes due to the package can be examined.

 

Some of our Laboratory services.

All methods used are published methods found in BAM, AOAC Official Methods of Analysis, the Compendium of Methods for the Microbiological Examination of Food or Standard Methods for the Examination of Dairy Products.  Non AOAC approved methods can be performed by request.

Food Microbiology

            Pathogens

                        Bacillus Cereus

                        E. Coli 0157:H7, H-(25g, 375g)

                        Listeria Monocytogenes (L. species)             

                        25g, 50g, 100g Product Sample-ELISA

375g Product Sample-ELISA

750g Product Sample-ELISA

Environmental

Salmonella

                        25g Sample-ELISA

                        100g, 200g, 375g, 400g Sample-ELISA

                        750g Sample-ELISA

                        1500g Sample-ELISA

                        Up to 400g – BAM

                                                 Environmental

                                                 Serotyping                               

                                

                        Staphylococcus Aureus

                                    Enterotoxin Production

                        Clostridium Perfringens

                        Yersenia Enterocolitica

                        Campylobacter

 

            Indicator Organisms

 

                          Coliforms

                                    VRB

                                    MPN

                          Fecal Coliforms (MPN)

                          E. Coli

                                     MPN

                          Spores

                                     Thermophilic Aerobic

                                     Thermophilic Anaerobic

                                     Mesophilic

                        Yeast and Mold (CRB  or PDA)

                        Aerobic Plate Count

                        Anaerobic Plate Count

                        Pseudomonas

                        Enterobacteriaceae

                        Psychrotrophic Bacteria

                        Thermophiles

                        Proteolytic County

                        Heterofermentative Lactobacillli

                                    Schreiber Method

                                    TJ Lipton Method

                        Lactic Acid Bacteria

                        Fecal Streptococci

                        Acetophiles

 

                        Media Certification

                        1 Liter DE Buffer w/100 sponges

                         Bacterial Identification

                         DNA Riboprint Identification

 

Food Chemistry

                        Fat

                                    Mojonnier

                                    Babcock

                                    Free Fat

                                    Acid Hydrolysis

                        WPN

                        Bulk Density

                        Particle Size (per sieve)

                        pH

Acid Degree Value

Sediment

Scorched Particles

Total Sugar (Lactose/D-Galactose)

Total Solids

Ash

Fines

Titratable Acidity

Solubility

Moisture

            Vacuum Oven

            Forced Air Oven

 

Salt

            As a %-Volhard Procedure

            As a %-Cheese Titrator

            As a %-Dehydrated-Titrator

 

Protein

            % Total Protein, Kjeldahl

            % Protein as Casein

            % Casein, Kjeldahl

                        

 

 
Last modified: Monday, January 17, 2005 14:51:40    1999-2005 Copy right © ASEP-TECH USA LLC. ALL RIGHTS RESERVED.