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Analysis and knowledge
about chemical &
microbial
characteristics of food,
feed and beverage, not
only is a necessity for
consumer health, but
also is very important
for producer. Quality
control of food and
feed, determination of
several chemicals,
antibiotic residue and
detection of metal ion
and pesticides are the
other objectives for
food analysis.
Pasteur food laboratory
is honored to announce
that by hard effort, it
has successfully
inaugurated one of the
modern and equipped food
and beverage
laboratories in private
section in Iran.
At the present time,
complete tests for food,
livestock and poultry
feed and beverage is
achieved in this
laboratory as follows:
1- Chemical and Physical
Analysis of Food
Pasteur food laboratory
uses classical methods
(physical-chemical) and
several apparatuses for
food analysis. Classical
methods often include
simple laboratory
equipments, but in some
circumstances, modern
apparatuses are used for
food analysis.
Moisture
Determination
Water is the main part
of food and feed
composition. Some of the
food moisture easily
extracted from food by
mechanical pressure or
heat. But some water
molecules are closely
bonded to food
molecules.
Pasteur food laboratory
recommendes moisture
determination for two
reasons:
1- Determination of food
purification and
detection of any extra
added water.
2- Assessment of food
preservation time,
because moisture is
needed for
microorganisms growth.
Ash Determination
Ash is what remains when
food or feed is burned
by heat or oxidized by
chemical. Of course this
ash is not completely
representative of food
mineral, because some
food mineral may
sublimate by heat
processing.
The produced ash, in
most cases contains: Na,
K, Mg, Mn, Ca, Fe, S, P,
Cl
Fat Measurement
Fat contained in food is
in the form of free and
bound to other
compounds. There are
several methods for fat
extraction. In these
methods all of the fat
soluble compounds such
as phospholipids,
sterols, free fatty
acids and carotinoids
will be measured.
Free Fatty Acids
Fat hydrolysis of food
is caused by lipase
enzymes with water
presence and there is no
difference between
saturated and
unsaturated fatty acid.
Lipase may have
microbial origin or may
originate from the food.
In this type of
spoilage, fatty acid
separates from glycerol,
in particular fatty acid
C14 or with less C, can
cause unpleasant odor
and flavor in product.
Peroxide
Oxidation is one of the
food spoilage routes and
peroxides are product of
oxidation. The peroxide
is measured by peroxide
number. Oxidation is
common in unsaturated
fatty acid. Since its
role is unpleasant odor
and flavor of foods, the
peroxide measurement is
very important. Peroxide
or hydro peroxide are
primary products of
lipid oxidation and in
unsaturated fat it is a
very important factor.
There is a limit for
production of hydrogen
peroxide in foods and
over this limit is a
sign of spoilage.
Fatty Acid
Identification
There are many fatty
acids and so there are
several fats with
different
characteristics, by
fatty acid
identification you can
identify the source of
fatty acid or probably
adulteration.
One of the precise and
rapid methods for fatty
acid identification is
Gas Liquid chromatograph
or GLC.
Na, K, Ca and P
The mineral content of
food and feed is
measured by several
chemical methods and
special equipment.
Flame photometry is a
method for measurement
of Na, K, Ca, Li.
Atomic Absorption
Spectrophotometery, is a
more important method.
This method is a simple
and precise method for
measurement of small
amounts of metallic ion.
Protein measurement
Proteins are amino acids
polymers and for their
structure and chemical
composition, they have
very important role in
physical texture, flavor
and odor of food.
There are several
methods of protein
measurement; each one
can be used on the basis
of sample type, speed of
methods and number of
sample.
Macrokjeldahl compared
to other methods is a
very simple and precise
technique and accepted
as a standard method.
2- Food and Beverage
Microbial Tests
In Pasteur food
laboratory,
identification of
bacterial species in
food samples and total
count and coliform count
are routine tests.
The material and method
used for these tests are
adopted by tables and
flowcharts that
referenced by
international
organizations and Iran’s
standard.
International references
are AOAC, EN and FAO
Food and feed samples
must be transported to
the laboratory in closed
plastic or nylon bags,
for preventing any extra
moisture or fat
absorbed.
Please contact Pasteur
experts for sampling
from your food or feed
batches or lots.
3- Mycotoxins
Toxins and poisons
produced by fungi are
named mycotoxins. On the
basis of a general
agreement this term is
restricted to fungi that
found in food or feed.
At the present time, is
well established that
mycotoxin are
responsible for many
epidemic in human and
animal population.
Most fungi that are
found in food and feed
belong to genera
Aspergillus, Fusarium
and Penicillium. These
fungi produce
Aflatoxins, Ochratoxin,
Fusariotoxin and etc.
The Pasteur laboratory
management, by
considering the
importance of mycotoxins
in food and feed
hygiene, has been
provided some facilities
for detection and
measuring fungal toxin
by using standard kits
in this laboratory.
4- Determination of Drug
Residues in Foods
Drug residues in food by
animal origin are among
the most important
considerations for
consumer. These
residues, by
accumulation in human
body will cause
allergies, intoxication,
mutation, teratogenicity
and cancer and are human
health hazards.
Also there are evidences
that antibiotic residues
in foods will produce
bacterial resistant
strain in their host
body.
Pasteur food laboratory
by using modern
equipment and facilities
is ready for
coordination with
private institutes and
state organizations for
tests related to drugs,
toxins and pesticides in
food with animal and
plant origin.
5- Histamine
Histamine is a natural
substance produced by
the body and is also
present in many foods.
It is released by the
body during times of
stress and allergy.
Histamine, which is the
most important biogenic
amine, can cause
poisoning as a result of
the ingestion of food
containing high levels
of this amine including
fish and fish products.
The increasing level of
histamine in these foods
is an indication of food
spoilage which is
dependent upon, the
presence of
microorganisms.
Pasteur laboratory
experts advise histamine
measurement as a
confident method for
determination of food
quality and ready to
provide complete
information about these
methods.
6-Quality Controls of
the Food for Export and
Import
All foods that are
exported from or
imported to Iran are
subjected to the
regulations of Health
Minister, Deputy of Food
and Drugs and Veterinary
Organization. These
regulations contain
laboratory
certifications about
food health and safety
for consumers.
Consequently, the
information need for
labeling and inhibition
of any quality
decreasing must be
certified by these
laboratories.
Pasteur laboratory by
providing requirements
and taking standards, is
ready for cooperating
with food and beverage
exporters and importers
for necessary tests and
international
certificates.
7- Water and Sewage
Complete Analysis
Chemical and
microbiological
analysis, quality
studies of drinking
waters, surface and
groundwater and advising
for improvement of water
quality are other
activities of Pasteur
laboratory. The
following samples are
accepted for analysis:
1- Well and fountain
drinking water
2- Bathing waters and
Swimming pools
3- Natural mineral and
bottled water
4- Purified and
injection waters
5- Waste waters and
Process waters
BOD and COD, solid,
metal and organic
compound measurement in
water are the main tests
for water and sewage in
Pasteur laboratory.
8- Related Tests
1- Assessment of
strength and stability
of powder and liquid
disinfectant on
microorganism in food
industry and animal
husbandry farms.
2- Assessment of
disinfectant residue in
food processing
machinery.
3- Microbial assessment
for restaurant and food
processing plants on
HACCP basis.
4- Residual
determination of toxins
and metals in stagnant
and surface water.
5- Examination of
probably contamination
of exported animal
intestine.
6- Examination of
contamination of
exported lamb and goat
wool for Anthrax
bacilli.
7- Origin determination
of meat in food products
such as sausage.
Please contact Pasteur laboratory for more information about sampling.
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