Many products undergo numerous laboratory tests to verify their shelf life, through the verification of the chemical-physical microbiological characteristics during its normal commercial life and under particular conditions.
MAIN MATRICES ANALYZED
• Additives, ingredients, preservatives, thickeners
• Aromas
• Infant formulae and baby food
• Alcohol-free drinks
• Coffee and cocoa
• Candies, sweets and sugary products
• Meat and meat products
• Cereals, food flours and grains
• Jams, vegetable preserves
• Flours
• Offal
• Dried fruit
• Mushrooms
• Ice cream and desserts
• Ice
• Grains
• Dietary supplements
• Milk and dairy products
• Legumes
• Honey and beekeeping products
• Animal oils and fats
• Olives and derivatives
• Fruit and vegetables and derivatives, fourth range fruit and vegetables
• Pastas
• Pastry and creams
• Seafood products crustaceans, molluscs and fish preserves
• Dehydrated preparations for tea, infusions and chamomiles
• Herbal products and medicinal plants
• Bakery products
• Gastronomy products
• Frozen products
• Salt
• Sauces and gourmet products
• Cured meat
• Syrups
• Seeds, oleaginous fruits and extraction flours
• Snacks
• In oil and pickles
• Spices, herbs
• Fruit juices
• Surfaces (swabs, sponge bags, slides, plates)
• Tea, infusions, herbal teas
• Eggs and egg products
• Wines and spirits
• Yogurt
• Sugar and molasses
