Food Tests

Food Tests

Food testing covers a wide range from food safety to food quality, from food contaminants to microbiological and analytical chemistry studies. Food contaminants and pesticide residues, some chemical residues and veterinary pharmaceutical residues in food products are a major problem for consumers worldwide today.

Likewise, food allergies and intolerances, that certain types of food are damaging to human health, are a concern for consumers as well as producers. Food dyes, food preservatives, sweeteners, food additives and food enzymes, on the other hand, cause much greater problems for human health. In many countries and in our country, the use of food additives is regulated by strict rules. The main additives used are: amino acids, preservatives, antioxidants, sweeteners, dyes and acidity regulators.

All materials used in packaging, which are the last stage of food production, come into contact with food and create a risk of contamination and therefore it is necessary to ensure that they are suitable for food safety conditions. Migration tests for plastic materials, metal materials, metal alloys, remanufactured cellulose-based materials, rubber, paper, cardboard, glass or wood materials are performed for this purpose.

The subject of genetically modified organisms is an inextricable situation. In order to increase the yield of some products or to combat harmful organisms more effectively during the growing period, these products are played with their genetic structure. These studies are carried out with genetic engineering techniques developed in recent years, and by changing the gene sequence of the plants, a different feature which is not inherent in the plant is given. In this study, especially soy, cotton, corn and sugar beet is done. The use of GMOs in food and feed products has been restricted in many foreign countries. In our country, it is forbidden to use GMO products in foods. Only GMO species in feeds are allowed up to 0,9 percent.

Unfortunately, there are many fraud events in the food sector. The main products that are most exposed to the risk of food forgery are: olive oil, fish, organic foods, milk, cereals, honey, tea and coffee, various spices, especially saffron and powdered red pepper, wine and some fruit juices. Brand fraud can be detected using different techniques including ELISA, real time PCR, and DNA sequencing.

Like many test and inspection organizations, our company provides a wide range of measurement, testing, analysis, inspection and control services to ensure the reliability of food products. The main services provided within this scope are:

  • Food tests
  • Beverage tests
  • Water tests
  • Canned tests
  • Fruit and vegetable tests
  • Prepared food tests
  • Fertilizer tests
  • Agricultural tests

The current legal regulations and standards published by many national and international organizations are taken into consideration in the food testing studies.


In the meantime, our organization, in accordance with the TS EN ISO / IEC 17025 General Conditions for the Competence of Experiment and Calibration Laboratories standard, UAF From the Accreditation Agency has been accredited and serves within this framework.