Food & Beverage Testing
Microbiological, physicochemical, nutritional and selected contaminant testing for food and beverage matrices, with the method and reporting scope matched to the product, specification and intended regulatory or quality-control use.
Testing Areas
Food Microbiology
Enumeration, indicator-organism and pathogen testing selected according to food matrix and applicable FSSAI/standard method.
Physicochemical Quality
pH, acidity, moisture, solids, ash, salt, Brix, specific gravity, viscosity, water activity and other matrix-relevant parameters.
Nutrition & Label Data
Proximate/nutritional parameters scoped to the product and intended declaration; specialised vitamins/minerals may require instrumental or partner methods.
Contaminants & Residues
Selected heavy metals, mycotoxins, pesticide residues, additives/adulterants and other chemical targets subject to matrix, method and reporting limit.
Shelf-Life / Stability Support
Project-defined microbiological and physicochemical checkpoints over time; shelf-life conclusions require a product-specific protocol and storage conditions.
Investigation & Product QC
Repeat/trending studies, process-hygiene indicators and targeted investigation of product-quality or contamination issues.
Representative Microbiology
| Test / organism | Typical role in a test plan |
|---|---|
| Aerobic plate count / total viable count | General microbial-load indicator where applicable to the food/product. |
| Yeast & mould | Spoilage / fungal-load assessment for relevant matrices. |
| Coliforms / Enterobacteriaceae | Process-hygiene or indicator testing depending on the product/standard. |
| Escherichia coli | Indicator or safety-related testing as specified by the applicable method/standard. |
| Salmonella spp. | Pathogen detection in applicable foods and sample quantities. |
| Staphylococcus aureus | Selected food-safety/process-hygiene testing where specified. |
| Bacillus cereus | Selected food contamination testing for applicable matrices. |
| Listeria spp. / L. monocytogenes | Relevant particularly to defined ready-to-eat and other applicable products. |
Physicochemical, Nutrition & Chemical Scope
| Group | Representative parameters |
|---|---|
| Proximate / composition | Moisture, ash, protein, fat, carbohydrate by calculation/appropriate method, crude/dietary fibre where applicable, total solids. |
| Product quality | pH, titratable acidity, salt, Brix/soluble solids, specific gravity, viscosity, water activity and matrix-specific quality measures. |
| Nutrition-panel support | Energy and macronutrient data; sodium and selected vitamins/minerals subject to the required method and instrumentation. |
| Contaminants | Selected heavy metals, mycotoxins, pesticide residues or other contaminants within the relevant FSSAI/customer specification and method scope. |
| Additives / adulterants | Selected preservatives, colours, sweeteners or adulteration markers where an applicable validated method is available. |
| Allergen-related analysis | Only for defined allergen targets, matrix and method; no generic “allergen-free” certification is implied. |
Discuss a food or beverage testing requirement
Tell us the exact product, ingredients/process if relevant, test list, regulatory/customer specification, sample size, reporting limit and whether the report is for routine QC, R&D, label support or statutory use.
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