Chennai Testing Laboratory Private Limited

:Microbiological testing of packaged food is a mandatory requirement to ensure the safety and quality of the food. It is done to identify andrestrict harmful microorganisms, which can spoil food products and to protect from food borne diseases

Microbiological analysis of food, water, and soil involves the systematic detection, identification, and enumeration of microorganisms to assess quality, safety, and environmental impact. This field utilizes biological, biochemical, and molecular methods to monitor pathogenic bacteria, spoilage organisms, and indicator organisms that signify contamination

PARAMETER:
Added Colouring Matter, Ash, Acid insoluble ash, pH, Sulphur dioxide, Viscosity.Acid insoluble in dilute HCL, Ash Sulphated, Moisture, Sucrose, Coal tar dyes, Cocoa Solids in Chocolates, Fat (in Milk Toffee and Butter Toffee), Protein (in Milk Toffee), Total solids, Calcium, Carbohydrates, Cholesterol, Crude Fibre, Energy value, Monounsaturated Fatty Acids, Phosphorus, Poly Unsaturated Fatty Acids, Potassium, Protein, Saturated Fatty Acids, Total Fat, Total Sugars, Trans Fatty Acids, Dietary Fibre, Magnesium, Sodium.Arsenic, Copper, Lead, Zinc, Iron as Fe, Phosphorus.Aerobic Plate count, Bacillus cereus, Coagulase positive Staphylococcus aureus count, Coliform Count, E. coli count, Listeria monocytogenes, Salmonella, Sulphite Reducing Clostridia, Yeast and mold count, Cholesterol, Acid insoluble in dilute HCL, Ash Sulphated, Moisture, Sucrose, Albumin,  Chloride, Magnesium, Arsenic as As, Cadmium as Cd, Chromium as Cr, Cobalt as Co, Copper as Cu, Iron as Fe, Lead as Pb, Manganese as Mn, Mercury as Hg, Nickel as Ni, Selenium as Se, Zinc as Zn.

DESCRIPTION:
Chocolate is a homogeneous product obtained from mixture of cocoa, milk fat, vegetable fat(5%), isomaltulose, while candy’s can by Ice candy consisting of sugar, syrup, fruit juice, cocoa, citric acid, permitted flavours, colours obtained by freezing pasteurized milk, & chewing gum is prepared using chewing gum base or bubble gum base natural or synthetic, lozenges are made from pulverized sugar or icing sugar, and shall contain sweetening agents, milk, nut, malt, salt, starch, spices, vitamins, minerals, permitted colour, emulsifier, stabilizing agent etc, and should satisfy standards respectively with respect to gum, moisture, sulphated ash, reducing sugar, sucrose, total fat, milk fat, coca solids, milk solids, acid insoluble ash, with permitted additives & meet.  microbial requirements with respect to Total Bacterial Count, E Coli, Salmonella, Coliform count, Rope spore count & should  conform to Food Safety and Standards (Contaminants, Toxins and Residues) Regulations 2011 & shall have labelling declarations specified under the Food Safety and Standards (Packaging and labelling) Regulations, 2011 & entirely be free of rancidity or off odour, insects, fungus infestation, filth, adulterants, harmful/injurious matter.

Microbiology additives are substances added to culture media to optimize the growth, selection, or identification of specific microorganisms, or natural/synthetic agents added to food to prevent spoilage. These agents, including antimicrobials, selective agents, and nutrients, improve cultivation efficiency and ensure microbial safety

pH , Turbidity, Colour, Adulteration, Caffine Content, Total & reducing sugar &sucrose, Alcoholic content, Alkalinity of soluble ash, Total Fat, Total soluble solids, Water extract, Total ash, Acid insoluble ash, sulphated ash & water soluble ash, Moisture, Selenium as Se, Manganese as Mn, Lead as Pb, Copper as Cu, Chromium as Cr,Chemical analysis of beverages are performed to ensure safe consumption, product quality, and product integrity. Chemical analysis is a pre-requisite for safeguarding correct food labelling, as well as protection of consumers against adulteration, misbranding of food, and unsafe beveragesCadmium as Cd, Arsenic as As, Zinc as Zn, Silver as Ag, Iron as Fe 

Include visual inspections; air monitoring and sampling surveys of suspected air contaminants; HVAC system evaluation; sick building syndrome diagnosis; building occupant symptoms questionnaire; remediation design and oversight; operations and maintenance programs.

PARAMETERS:
Heat Stress, Humidity, Temperature,Suspended Particulate matter (SPM), Carbon dioxide, Carbon monoxide, Chromium as Cr, Hydrogen Sulphide, Arsenic as As, Lead as Pb, Oxides of Nitrogen, Oxygen, Ozone, Particulate Matter 2.5, Respirable Particulate matter, Sulphur dioxide, Coagulase positive Staphylococcus aureus, Coliform count, Escherichia coli, Listeria monocytogenes, Salmonella sp, Total Bacterial count / Total Plate count, Yeast and mold Count, Benzene, Benzene, Toluene & Xylene, Formaldehyde, Dibromochloromethane, Dichlorodifluoromethane, 1,1 – dichloroethane, 1,1 – dichloroethylene, 1,1 – dichlororopropylene, 1,1,1 – trichloroethane, 1,1,1,2 tetrachloroethane, 1,1,2 – trichloroethane, 1,1,2,2 tetrachloroethane, 1,2 – dibromoethane, 1,2 – dichloroethane, 1,2 – dichloropropane, 1,2 dibromo - 3 chloropropane, 1,2 dichlorobenzene, 1,2,3 – trichloropropane, 1,2,4 – trichlorobenzene, 1,2,4 – trimethylbenzene,  1,3 – dichlorobenzene, 1,3 – dichloropropane, 1,3,5 – trimethylbenzene, 1,4 – dichlorobenzene, 1.2.3 trichlorobenzene, 2 – chlorotoluene, 2,2 – dichloropropane, 2,2 – dichloropropane, 4 – isopropyltoluene, Air Movement, Ammonia, Boromoform, Bromobenzene, Bromochloromethane, Bromodichloromethane, Bromomethane, , Carbon tetrachloride, Chlorine, Chlorobenzene, Chloroethane, Chloroform, Chloromethane, , Cis 1,2 – dichloroethylene, Cis 1,3 dichloropropylene, Dibromomethane, Ethylbenzene, Fluorides, Hexachlorobutadiene, , lsopropylbenzene, M – xylene, Methylene chloride, N – butylbenzene, N – propylbenzene, Naphthalene, Nickel as Ni, P – xylene ,O – xylene, , Sec – butylbenzene, Styrene, , Tert – butylbenzene, Tetrachloroethylene, Toluene, , Trans 1,2 dichloroethylene, Trans 1,3 dichloropropylene, Trichloroethylene, Trichlorofluroromethane, Total Volatile Organic Compound (TVOC)

DESCRIPTIONS:
We tend to think that air pollution faced outside as risk, but air we breathe inside could be polluted. Indoor & work atmosphere air quality had long been neglected. However, monitoring of indoor air quality is important, because it can help prevent or reduce health risk associated poor air quality. Poor indoor/work atmosphere air quality is known to cause a range of health issues such as head-ache, fatigue, eye-irritation, respiratory illness or a lethal Carbon-Mono-Oxide could be life threatening. It could affect productivity of workers, or a poor ventilation can create a sick syndrome building resulting in fatigue, discomfort etc. Beyond this Indoor Air Quality is also governed by strict regulations such as OHSAS Standards, Factories Act, ASHRAE, IGBC Guidelines. Therefore, indoor air quality monitoring does divulge the quality & safety of Indoor/Work Atmosphere air quality