• Food

    Food testing and laboratory analysis

  • Animal Feed

    Animal Feed analysis

  • Water

    Water analysis

  • Enviroment

    Environmental & Waste Analyses, Biological Treatment

  • Olive Oil

    Olive oil quality, purity and safety


Monthly Archives: March 2014

Equally important information result from further analyzes concerning the purity of olive oil. Also, specification of certain parameters such as volatile halogenated solvents, polycyclic aromatic hydrocarbons, etc. demonstrates possible environmental contamination of olive oil or olive-pomace oil.

Descriptions on the labels and definitions of olive oil is obligatory, used in trade in and out of EU, as long as they are in accordance with international compulsory rules (Commerce International Olive Council Standard IOOC, Alimentarius Codex).

Instructions 2000/60 / EU and 91/493 / EU, specify necessary analyzes for quality control of aquacultures.
In regard to these instructions analysis packages have been created for sediment collected from full depth.

Audit monitoring under Annex II of JMD Y2 / 2600/2011 to -892 B / 11.07.01), as amended and in force.
Purpose of audit monitoring is to provide necessary information to determine whether all the parametric values set by legislation are met.

Pilot monitoring based on Annex II of JMD Y2 / 2600/2011-892 B / 07.01.11), as amended and in force.

Purpose of pilot monitoring is to obtain data necessary to assess water quality (organoleptic and microbiological) before human consumption.

Reverse osmosis is a water purification system, by physicochemical and microbiological hazards. It includes a synthetic membrane, through which water is being filtered with normal urban network pressure.
Only water molecules pass through the specific material of this membrane, and collected absolutely clean, filtered as water on the other side.

Vitamines are necessary for our body. Their deficiency may cause tiredness, weakness, headaches, skin diseases and concentrating problems. Additionally our needs for vitamines increase after a suffering physical or mental strain.

Certain fungal species produce toxins called mycotoxins, which in high concentrations may cause poisoning and other problems.

The maximum limits of these mycotoxins in food down in Regulation 1881/2006 / EC.