Services Details

Food Analysis

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(ALL), pH, Acid insoluble ash, Water content, Total acidity, Total density, Total polyphenols, Alkalinity, Acid insoluble ash, Salt content in spices, Sauces, Cheese Fat acidity, Free fatty acids, Gluten (dry and Wet gluten), Water soluble ash, Carbohydrates, Reducing sugars, Sucrose, Conductivity ash, Gum base, Brix, Rancidity, Iodine value, Saponification value 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

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.