Food analysis methods

Microbiology

Microbiological analyses are carried out according to recognised methods (ASU §64 LFGB, DIN/EN/ISO, European Pharmacopoeia). In addition to classical (cultural) methods, we use modern techniques such as MALDI, PCR or ELISA.

Molecular biology

We use efficient molecular biological methods to test samples for allergens, GMOs, animal and plant species or endocrine disruptors.

Residues & Contaminants

Contaminants can contaminate food at all stages of the value chain. To minimise and prevent entry, laboratory testing can help identify and eliminate the causes.

Sensory analysis

Smell and taste, i.e. the "aroma", are important quality criteria. Our trained staff use scientific methods to test the texture, taste, smell and appearance of a product.

Food chemical analysis & declaration testing

Residues and contaminants

Pesticides

Even with controlled, proper handling of plant protection preparations, residues can remain on the products. For control purposes, our laboratory offers analyses for almost all substances.

Human and veterinary medicines

Using modern HPLC-MS/MS technologies, we analyse food, feed and water for human and veterinary drug residues.

Mycotoxins

Mycotoxins are natural by-products of moulds. These microorganisms infect food and feed, e.g. in the field or during storage. The effects of mould toxins range from toxic to carcinogenic.

Heavy metals

Heavy metals are found in both plant and animal products. Some heavy metals are highly toxic to humans and animals. Regular monitoring of environmental samples and harvested products ensures that the entry pathway of heavy metals

Per- and polyfluorinated substances (PFAS)

By means of LC-MS/MS and GC-MS we quantify relevant PFAS in the trace range. In addition to drinking and mineral water, we also examine animal feed and food as well as food contact materials.

Polychlorinated biphenyls (PCB) and dioxins

Analyses are carried out using high-resolution GC-MS (GC-HRMS) for the following compounds: Dioxins (PCDD and PCDF), dioxin-like PCBs (=WHO-PCB, coplanar PCBs) and non-dioxin-like PCBs (indicator PCBs).

Polycyclic aromatic hydrocarbons (PAHs)

The benzo(a)pyrene content or the "PAH 4" value is determined as an indicator of PAH contamination in food and feed. Some PAHs, such as benzo(a)pyrene, are classified as carcinogenic.

Residues & contaminants (general)

Contaminants can contaminate food at all stages of the value chain. To minimise and prevent their introduction, laboratory tests can identify the causes and help to eliminate them.

Mineral oil hydrocarbons (MOSH / MOAH)

Mineral oil hydrocarbons are complex compound mixtures which, due to their wide range of applications, can lead to contamination in the production of foodstuffs. Mineral oil hydrocarbons are divided into two groups: MOSH & MOAH

Important methods and procedures for food analysis

When analysing food, some methods are particularly important to ensure food safety and to check the quality of the products. Here are some of these important methods:

Microbiological testing: this method identifies pathogenic microorganisms such as bacteria, viruses, fungi or parasites in food samples. Cultural techniques, DNA analysis methods such as polymerase chain reaction (PCR) and immunological tests are used to detect potentially dangerous contaminants.
Chemical analysis: Chemical methods are used to identify and quantify residues of pesticides, herbicides, heavy metals, toxins and other chemicals in food. Important analytical techniques are high performance liquid chromatography (HPLC), gas chromatography (GC), mass spectrometry (MS) and the enzyme-linked immunosorbent assay (ELISA).
Sensory analysis: Sensory properties such as appearance, taste, smell, texture and consistency of food are assessed through evaluations by trained testers to evaluate quality and acceptability.
DNA analysis: This method is used to determine the genetic identity of foods to allow adulteration, contamination or detection of GMOs. Polymerase chain reaction (PCR), DNA sequencing and other molecular techniques are used here.
Physical analysis: Physical methods are used to determine properties such as moisture, pH, viscosity, texture and particle size of food.

In addition, there is a whole range of other methods to ensure safety, quality and authenticity. The choice of specific methods depends on the parameters to be analysed and the objectives of the investigation.

Food analysis at SGS in Germany

By bundling the capacities and know-how of 3 strong companies of the SGS Group, we can offer our customers efficient and solution-oriented food analysis. Our accredited laboratories of SGS INSTITUT FRESENIUS, SGS Analytics and SGS Germany meet the highest national and international standards.

Safety and quality are key factors in the food industry that determine the success and marketing of products. Regular laboratory tests not only serve to meet legal requirements, but also to identify and eliminate weak points. This is an important step in minimising economic risks.

Our mission is not only to be able to offer a solution concept for all analytical issues, but also to be a pioneer in the development of new detection methods.