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Testing

FOOD TESTING AND ANALYSIS

CALI-LABS is India’s leading provider of food testing and analysis services. With a state-of-art food testing laboratories, we have one of the most extensive food testing capabilities and infrastructure in the country.
We support quality and safety testing requirements of various food industry segments through not only routine chemical and microbiological tests, but also through specialized tests/services for Trace Heavy Metals, Label Claims, vitamins and minerals.
Latest technologies, strong quality management systems, experienced Analysts are deployed to deliver accurate and speedy results to our customers.

Food Microbiology

CALI-LABS offers reliable microbiological analysis catering to all stages of food production starting from raw material to final product, and for cooked foods. Methods followed include Indian Standards (IS), ISO, USFDA-BAM and AOAC

Conventional methods are available for,

1 Total Bacterial Count
2 Coliform Count
3 Yeast & Mould Count
4 Heat resistant Mould
5 Thermophilic anaerobic plate count
6 Thermophilic anaerobic spore formers
7 E. Coli
8 Salmonella
9 Shigella
10 Staphylococcus aureus
11 Pseudomonas aeruginosa
12 Vibrio cholerae
13 Vibrio parahaemolyticus
14 Listeria monocytogenes
15 Bacillus cereus
16 Bacillus subtilis
17 Faecal streptococci
18 Clostridium perfringens

Nutritional Analysis

Food authenticity is all about whether a food matches its description. The description of food refers to the information given such as its name, ingredients, origin or processes undergone etc. Since 1994 the USFDA required that all food be labelled with Nutrition Facts. Codex Alimentarius published a document on the food nutrition labelling which is recommended to be followed by the food industry internationally. Since 2011 FSSAI, India, has also adopted these standards for nutritional labelling.

CALI-LABS offer the following two packages for nutritional labelling.

Mandatory Components

  1. Energy (Calories)
  2. Energy from Fat (Calories)
  3. Total Fat
  4. Saturated Fat
  5. Trans Fat
  6. Cholesterol
  7. Sodium
  8. Total Carbohydrates
  9. Total Dietary Fiber
  10. Sugar
  11. Protein
  12. Vitamin A (Retinol)
  13. Vitamin C (Acsorbic acid)
  14. Calcium
  15. Iron

Voluntary Components

  1. Energy from saturated fat
  2. Unsaturated Fat (Mono & Poly)
  3. Soluble dietary fiber
  4. Insoluble dietary fiber
  5. Other carbohydrates
  6. Magnesium
  7. Zinc
  8. Selenium
  9. Copper
  10. Manganese
  11. Chromium
  12. Molybdenum
  13. Vitamin D (Cholecalciferol)
  14. Vitamin E (Alpha Tocopherol)
  15. Vitamin K (Phylloquinone)
  16. Vitamin B1 (Thiamin)
  17. Vitamin B2 (Riboflavin)
  18. Vitamin B3 (Niacin)
  19. Vitamin B5 (Pantothenic acid)
  20. Vitamin B6 (Pyridoxine)
  21. Vitamin B9 (Folic acid)

Mycotoxins

A mycotoxin is a toxic secondary metabolite produced by organisms of the fungus (mold) kingdom and is capable of causing disease and death in both humans and animals. It's estimated that there are thousands of mold species, of which close to 200 pose serious health risk to humans and animals. Mycotoxins can severely impact the immune system, cause cancer and other diseases.

Mycotoxins can appear in the food chain as a result of fungal infection of crops, either by being eaten directly by humans or by being used as livestock feed. Foods that are susceptible to contamination by mycotoxins include Peanuts, Spices, Cereals, Maize, Pistachios, Animal fodder etc.
CALI-LABS use internationally methods including AOAC for analysis of 5 Mycotoxins.

  1. Aflatoxins (B1, B2, G1, G2)
  2. Aflatoxin M1
  3. Ochratoxin A
  4. Deoxynivenelol
  5. Zearalenone

Naturally Occurring Toxins Analysis

Plants develop thousands of natural compounds that protect them against threats to their existence. Out of these compounds some are toxins called Natural Occurring Toxins (NOTs). Some toxins could cause illness in humans if they were concentrated at high levels and consumed in large quantities. CALI-LABS offers following tests in this category.

  1. Agaric acid
  2. Safrole
  3. Hydrocyanic acid
  4. Hypericine

Pesticide Residues

Pesticide residue refers to the chemicals that remain on in food after they are applied to food crops.
The use of pesticides has gone up significantly over the past several decades as it increases yield of crops and makes them resistant to disease and pests. Overuse of pesticides lead to accumulation of harmful chemical residues in plant products. Pesticides work their way through the food chain by accumulating in the body fat of living organisms and become more concentrated as they move from one creature to another. Concentrated residues, even in small amounts can have significant health impacts. Human health concerns thus posed, continue to prompt Governments to develop more stringent regulatory standards.

Each country adopts their own regulations and standards for MRL (maximum residue limits) as the usage of pesticides varies from country to country and so do the level of food additives usage.
CALI-LABS has the technical expertise, knowledge and infrastructure to cater to various regulatory requirements and has a large library of about pesticide standards to identify trace level of these pesticides in all types of products. Modern technologies such as triple quadrupole mass spectrometry (GC-MS/MS & LC-MS/MS) and other current analytical techniques are employed for accurate, reliable and speedy results.

Groups of pesticide residues analysed at CALI-LABS include:

  1. Organochlorine pesticides
  2. Organophosphorous pesticides
  3. Synthetic pyrethroids
  4. N-methyl carbamates
  5. Chlorophenoxy herbicides
  6. Dinitrophenolic herbicides

  1. Quats and other herbicides
  2. Insect repellents
  3. Fungicides
  4. Rodenticides
  5. Fumigants

Organic pollutant

Thousands of synthetic chemicals over several decades were introduced into commercial use. Many of these chemicals proved beneficial in pest and disease control, crop production, and industrial processing.
Some chemicals such as PCBs used in electrical transformers and large capacitors, as hydraulic and heat exchange fluids, and as additives to paints and lubricants; and DDT, which is still used to control mosquitoes that carry malaria in some parts of the world are called unintentionally produced chemicals. These are resultants of some industrial processes and from combustion (for example, municipal and medical waste incineration and backyard burning of trash).
These chemicals, have had unforeseen effects on human health and the environment hence are termed hazardous pollutants in environment.

CALI-LABS offers following tests for identification of pollutants as per USEPA and APHA procedures.

  1. Polychlorinated Biphenyls (PCBs)
  2. Poly Aromatic Hydrocarbons (PAHs)
  3. Residual solvents
  4. Pesticide residues

Food Additives

Food additives added to food for preservation, flavour, or appearance is a centuries old practice. Today, there are thousands of food additives found in foods, and the safety risk they pose for consumer health is a concern. Regulators of most countries, including India, have laid down specifications for thousands of food additives. All these regulations are concerned about the quantity of the food additive added, purity and quality of it.
CALI-LABS offers services to estimate additive concentration in food as well as quality of raw material (food additive)

Adulteration

A food adulterant is any material which is added to food or any substance which adversely affects the nature, substance and quality of the food. Food adulteration takes into account not only the intentional addition or substitution or abstraction of substances which adversely affect the nature, substances and quality of foods, but also their incidental contamination during the period of growth, harvesting, storage, processing, transport and distribution.
Although simple forms of adulteration like addition of water to milk and coloured starch to turmeric are still prevalent, newer forms and types of adulteration are emerging such as urea in puffed rice to improve texture; injecting colour into poor quality fruits and vegetables; addition of urea, sodium carbonate, sodium hydroxide, formaldehyde and hydrogen peroxide to increase shelf life of milk, etc.

There are many adulterants which might prove to be a hazard to our health especially if consumed over a long period of time.
CALI-LABS offers the following tests in identifying adulterants in various foods.

Food Item Adulterant
Milk Formalin, boric acid, hydrogen peroxide, melamine, antibiotics residues, pesticide residues, neutralizers like sodium bi- carbonate, added urea, added sugar, starch.
Ghee, Vanaspati Extraneous colour, animal body fat, hydrogenated vegetable oils, excessive moisture.
Edible oils Castor oil, mineral oil, argemone oil, sesame oil, cotton seed oil, linseed oil, kanjara oil, kusum oil, oil soluble colours, aflatoxins, pesticide residues, and cheaper vegetable oils.
Spices Non- permitted colours (Sudan red, malachite green, Rhodamine B), mineral oil coating, husk starch, foreign seeds/ resins, extraneous matter.
Non alcoholic beverages Saccharin, dulcin, brominates vegetable oil, non permitted colours, and excessive permitted colours.
Confectionery, sweets, savouries Non- permitted colours, aluminium foil, permitted colour more than prescribed limit.
Coffee Chicory, date or tamarind seeds, artificial colour.
Tea Colour, iron filings, foreign leaves.
Cereals and their products Fungal infestation, pesticide residues, sand, dirt, foreign starch, powdered chalk, iron filings.

Pesticide Residues

CALI-LABS offers comprehensive analytical testing services for following group of Vitamins.

Fat Soluble Vitamins

  1. Vitamin A (Retinol)
  2. Vitamin D (D2 & D3-Ergo and Chole Calciferol)
  3. Vitamin E (α-Tocopherol)
  4. Vitamin K (K1-Phylloquinone)

Water Soluble Vitamins

  1. Vitamin C (Ascorbic acid)
  2. Vitamin B1 (Thiamine)
  3. Vitamin B2 (Riboflavine)
  4. Vitamin B3 (Nicotinamide form)
  5. Vitamin B5 (Pantothenic acid)
  6. Vitamin B6 (Pyridoxine)
  7. Vitamin B9 (Folic acid)

Heavy Metals, Trace Minerals

CALI-LABS offers comprehensive analytical testing services for following trace minerals and metals.

Minerals

  1. Sodium (Na)
  2. Potassium (K)
  3. Calcium (Ca)
  4. Magnesium (Mg)
  5. Phosphorous (P)

Heavy Metals

  1. Lead (Pb)
  2. Arsenic (As)
  3. Cadmium (Cd)
  4. Mercury (Hg)

Other Trace Metals

  1. Iron (Fe)
  2. Copper (Cu)
  3. Zinc (Zn)
  4. Aluminum (Al)
  5. Boron (B)
  6. Manganese (Mn)
  7. Chromium (Cr)
  8. Cobalt (Co)
  9. Nickel (Ni)
  10. Molybdenum (Mo)
  11. Selenium (Se)
  12. Barium (Ba)
  13. Bismuth (Bi)
  14. Silicon (Si)
  15. Tin (Sn)
  16. Titanium (Ti)
  17. Antimony (Sb)
  18. Tungsten (W)
  19. Vanadium (V)

Food Packaging Testing

The quality, safety and shelf life of a food is impacted by its packaging. CALI-LABS performs packaging / container evaluations, for food-contact primary and secondary packaging to help you ensure that the packaging materials comply with applicable regulations. Our services include:

  1. Overall migration
  2. Extractable and leachables testing
  3. Ink Migration studies
  4. Restricted Substance Testing - Bisphenol A (BPA)

Water Testing

  1. Water as per FSSAI
  2. Water for food processing industry as per IS 4251
  3. Drinking water as per IS 10500
  4. Packaged Drinking Water as per IS 14543
  1. Packaged Natural Mineral Water as per IS 13428
  2. Raw water (Surface / Ground)
  3. Processed / Treated water
  4. Water as per customer specifications

Products Tested

  1. Dairy and Infant Nutrition
  2. Fats, Oils and Fat Emulsions
  3. Fruits & Vegetables
  4. Cereals and Cereal based products
  5. Meat and Meat Products
  6. Fish and Fishery products
  7. Sweets & Confectionary
  8. Sweetening agents including Honey
  9. Salt, Spices, Condiments and Related products
  1. Beverages (Alcoholic & Non alcoholic)
  2. Snacks, Namkeen and Ready-to-eat, Ready-to-cook, Ready-to-drink products
  3. Proprietary foods
  4. Food additives
  5. Herbal products
  6. Nutraceuticals
  7. Animal food and feed
  8. Oil seeds
  9. Water

Our Customers

  1. Food & Additives Manufacturers
  2. Processors
  3. Exporters & Importers
  4. Farms and Dairies
  5. Bakeries
  6. Drinks Manufacturers
  7. Water Industry
  8. Oil Industry
  9. Spices Industry
  1. Breweries
  2. Restaurants, Caterers, Central Kitchens
  3. Quick Service Restaurants (QSRs)
  4. Distributors & Retailers
  5. Supply Chain Manufacturers
  6. Animal Feed & Producers
  7. Neutraceutical & Nutritional Supplements Manufacturers
  8. Herbal product manufacturers
  9. Proprietary Food Manufacturers
  10. R&D Institutes

Facilities

CALI-LABS is a state-of-the-art food testing organization. Our food labs network has a wide range of cutting edge technologies including

  1. GC-MS / MS (Triple quadrupole)
  2. LC-MS /MS (Triple quadrupole)
  3. ICP-OES
  4. AAS
  5. HPLC-UV, FLD, Post column derivatization
  1. FTIR
  2. GC-FID, ECD with Head space
  3. Ion chromatographs
  4. UV

Quality Management System

CALI-LABS has a very strong quality and compliance culture, driven and monitored closely by top Management. An independent Quality Assurance unit comprising of professionals with analytical, quality assurance and regulatory compliance expertise is committed to maintain CALI-LABS’s Quality Management System (QMS). Some salient features of CALI-LABS QMS include:

  1. Extensive participation in national and international proficiency testing programs and inter laboratory comparisons
  2. Internal Quality Audits and Routine Process Audits
  3. Strong CAPA system for Continuous Improvements
  4. Strong onboarding and continuous trainings
  5. Internal Quality Control Checks
  6. Good Documentation Practices for data integrity and traceability
  7. Periodic Management Reviews

Accreditations, Approvals and Recognitions:

1 NABL (National Accreditation Board for Testing and Calibration Laboratories) for ISO / IEC 17025
2 FSSAI (Food Safety and Security Authority of India)
3 BIS (Bureau of Indian Standards)
4 APEDA

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