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We offer food analysis in processed foods, oils, fortified foods and condiments for both chemical and microbiological parameters as per the Kenyan/East African Standards.

Key critical considerations for all food manufacturers are to ensure consistency in product characteristics and performance, customer expectations and value for money. Through laboratory testing, we ensure that products are properly manufactured for the health and safety of consumers by avoiding the three hazard sources; Biological hazards, Chemical hazards and Physical hazards according to the Hazard Analysis and Critical Control Point (HACCP) system.

Parameters tested for:

01. Chemical analysis

Lead, Cadmium, Copper, Zinc, Iron, Selenium, Sodium ascorbates, Sorbates, Sulfites, Pesticide residue, Antibiotics, Aflatoxins M1, pH, Acid insoluble ash, Water content, Total acidity, Total density, Total polyphenols, Alkalinity, Acid insoluble ash, Lead,etc

02. Proximate Analysis

Energy, Protein, Crude fibre, Moisture content, Total ash, Total fat, etc

03. Microbiology Analysis

Bacterial Viable Count, Coliforms, E.coli, Staphylococcus aureus, Salmonella spp, Yeast and Moulds, Listeria monocytogens, Enterobacteriaceae, etc

Sampling Guide
Sampling Guide

A minimum of 4 packets per batch is advisable (2 for Chemical analysis and 2 for Microbial analysis). Samples should be brought in before 10am for the turnaround time to begin on the sample submission day.
Sample Submission Form

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