Food Testing

Types of Samples

  • Processed meat
  • Raw meat
  • Sushi
  • Sashimi
  • Seafood
  • Cooked food
  • Sauces
  • Pastries
  • Vegetables
  • Fruits
  • Fruit juices
  • Eggs
  • Food powders
  • Tea leaves
  • Traditional Chinese Medicine (TCM)
Microbial Examination

Bacteria Tests

  • Total Aerobic Plate Count
  • Total Coliform Count
  • E. coli
  • Salmonella spp.
  • Yeast and Mold
  • Staphylococcus aureus
  • Listeria monocytogenes
  • Campylobacter
  • Bacillus cereus
  • Vibrio parahaemolyticus
  • Vibrio cholerae
  • Clostridium perfringens
  • Clostridium botulinum
  • Enterobacteriaceae


Test Methods

  • Food and Drug Administration’s Bacteriological Analytical Manual (FDA-BAM) procedures
  • International Organization for Standardization (ISO) procedures

Microbial Swab Tests (Equipment Swab and Hand Swab)

Bacteria Tests

  • Total Aerobic Plate Count
  • Total Coliform Count
  • E. coli
  • Salmonella spp.
  • Staphylococcus aureus
  • Listeria monocytogenes
  • Yeast and Mold

Test Methods

  • Compendium of Methods for the Microbiological Examination of Foods (CMMEF) Chapter 3

Air Microbial Tests (Settling Plate)

Bacteria Tests

  • Total Aerobic Plate Count

Test Methods

  • Compendium of Methods for the Microbiological Examination of Foods (CMMEF) Chapter 3
Metals/Heavy Metals Tests

Constituents Tested

  • Copper (Cu)
  • Arsenic (As)
  • Cadmium (Cd)
  • Lead (Pb)
  • Mercury (Hg)
  • Iron (Fe)
  • Chromium (Cr)
  • Antimony (Sb)
  • Selenium (Se)


Test Methods

  • Flow Injection Mercury System (FIMS)
  • Inductively Coupled Plasma – Optical Emission Spectrometry (ICP-OES)
Nutrition Tests

Nutrients Tested

  • Energy
  • Carbohydrates
  • Sugar
  • Protein
  • Fat
  • Saturated fat
  • Unsaturated fat
  • Trans fat
  • Fatty acids
  • Dietary fiber
  • Cholesterol
  • Sodium
  • Potassium
  • Calcium
  • Iron


Test Methods

  • Association of Official Agricultural Chemists (AOAC) procedures
  • In-house methods