Industries:

Alcoholic Beverages

Beverages

Food

Nuts and Seeds

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Types of Testing:

Accelerated Aging Stability Studies

Aerobic Mesophilic Bacteria

Aerobic Plate Count

Aflatoxins

Alcohol Content by Volume (ABV)

Alkaline Phosphatase (ALP)

Allergen, Casein

Allergen, Dairy

Allergen, Nut

Allergen, Seafood

Allergen, Soy

Allergen, Wheat (Gliadin/Gluten)

Allergens

Allergens, Food

Anaerobic Plate Count

Antimicrobial Effectiveness

Aspergillus

Bacillus cereus

Bifidobacterium

Butterfat Content

cadmium and arsenic

Caffeine

Campylobacter

Candida albicans

Clostridium perfringens

Coliforms

Dairy Test Methods

DON (Vomitoxin)

E. aerogenes

E. coli non-O157

E. coli O157

Escherichia coli

Faecal Coliform

Faecal Streptococci

Food Escherichia Coli

Food FDA Compliance

Food Gram Staining

Food Headspace Gases

Food Listeria Monocytogenes

Food Microbial Aerobic Plate Count

Food Microbial Anaerobic Plate Count

Food Microbial Bacillus Cereus

Food Microbial Challenge

Food Microbial Culture Identification

Food Microbial Fecal Coliforms

Food Microbial Heat Resistant Mold

Food Microbial Lactic Acid Bacteria

Food Microbial Lactobacillus

Food Microbial Pathogen Screening

Food Microbial Pseudomonas Aeruginosa

Food Microbial Salmonella

Food Microbial Shigella

Food Microbial Staphylococcus Aureus

Food Microbiology

Food Minerals and Heavy Metals

Food Moisture

Food Nutritional Facts Labeling

Food Safety

Food Safety / HAACP

Food Sensory Evaluations Food Stability Studies and Expiration Dating

Food Sulfites

Food Thermal Death Time (TDT)

Food Thermal Modeling Studies

Food Total Coliforms

Food Water Activity

Food Yeast and Mold

Foodborne Pathogens

Foreign Material Identification

Free Fatty Acids (FFA)

Hazard Analysis

Hazard Identification

Histamine

Karl Fischer Moisture

Labeling Claims

Microbial ID

Microbial Limit Testing (MLT)

Mold and Fungi

Nitrate

Nitrite

Ochratoxin

Osmophilic Yeast and Mold Count

Oxidation Stability

Potassium Sorbate

Preservative Challenge

QPCR

Quality Control

Saccharomyces cerevisiae

Salmonella

Shelf-Life Studies

Shiga toxin-producing Escherichia coli

Sodium Chloride

Spoilage Investigations

Staphylococcus aureus

TBA Rancidity (TBAR)

Thermal and Thermodynamics

Thermophilic Aerobic/Anaerobic Bacteria Counts

Thermophilic Aerobic/Anaerobic Spore Counts

Thiobarbituric Acid (TBA)

TOTOX

Yeast and Mold Count

Yeast Identification