Food Testing Laboratory

Scientific, research, consultancy and control activities are fulfilled, related to the problems production  and distribution of good quality and safety  foods for the consumer’s health.

Development, verification and validation of modern analytical methods for testing and control of foods, drinks, waters by physical-chemical, microbiological and  sensorial parameters.

Selection and identification of different  types of microorganisms in order to apply them in food processing industry.

Development of biotechnologies and bioproducts by using selected strains of microorganisms;

Studies on the dynamic changes  in  the quality and safety  of new products  created at Canning Research Institute – Plovdiv during the different stages of their processing.

Consulting laboratories and enterprises developing  quality management systems according to  ISO 17025, ISO 9000 and ISO22000, GMP and GHP.

Control tests of physical-chemical, microbiological and sensory indices of foods, beverages and waters according to national, international standards, verified standard methods and validated internal laboratory methods  for issue of testing reports according to the requirements  of the Executive body of the “Bulgarian Accreditation Office”.

Control tests of physical- chemical, microbiological and characteristics of raw materials, ready-to cook foods  and finished production from enterprises  of food processing industry having introduced ISO 9001,but  have not own laboratories.

1. Food test laboratory carries out analyses of foods drinks and waters  according to the following indices:

A)  physical-chemical:

- determination of the package mass and the ratio of the components;

- determination of the dry matter content ( by refractometer);

- determination of the dry matter content  ( by weight);

- determination of total ashes;

- determination of ashes insoluble in 10 % hydrochloric acid;

- determination of active acidity – pH;

- determination of moisture;

- determination of sand ( mineral admixtures)

- impurity of plant origin;

- water activity

B)  biochemical:

- determination of fats according to Sokslet;

- determination of  the content of free sulphur dioxide plum marmalade and mousse.

- determination of total activity

- determination of the content of ethyl alcohol;

- determination of sorbic acid;

- determination of benzoic acid;

- determination of beta carotene;

- determination of vitamine C;

- determination of cellulose;

- determination of pectin substances;

- determination of sugar;

- determination of cooking salt according to Mohr;

- determination of proteins;

- determination of starch;

- preparation of solutions with determination of factor;

- energy value

B)  microbiological

- determination of the total number mesophilic aerobic and  facultative anaerobic microorganisms;

- determination of mesophilic anaerobic microorganisms;

- determination of thermopile  aerobic and facultative anaerobic microorganisms;

- determination of thermophilic anaerobic microorganisms;

- determination of moulds and yeasts;

- determination of lactic acid bacteria;

- determination of coli form bacteria;

- determination of salmonella bacteria;

- determination of pathogenic staphylococcus bacteria;

- determination of sulphite reducing Clostridium bacteria;

- determination of bacteria from the genus Proteus;

- determination of bacteria from the genus Entereococcus;

- determination of E. coli;

- determination of B. cereus;

- determination of Ps. aeruginosa;

- determination of L. monocytogenes;

D)  spectral:

- determination of heavy metals;

- determination of microelements;

- determination of macroelements;

E)  sensory:

- determination of colour;

- determination of taste;

- determination of aroma;

- determination of consistency;

2. Develops, verifies and validates modern analytical methods for food control.

3. Develops and introduces  quality management systems  on the base of ISO 9001-2000  , GMP, GHP;

4. Carries out consultancies about the methods and the equipment  for food quality and safety control.