Chemical analyzes are carried out by all laboratories according to the following principles:
- Turkish Food Codex
- Other legal regulations for food
- Standards issued by local and foreign organizations
- Generally accepted test and analysis methods
The scope of the chemical analyzes carried out within this scope is as follows:
- Metals such as iron, copper, zinc, lead, mercury and sodium, found in various vegetable and animal food products
- Food additives and similar food additives
- Pesticide (chemical medicine) and similar residues in fresh vegetables and fruit products
- Problems caused by drying problems of dry foods or unsuitable storage conditions (mycotoxin analysis)
- Depending on the type of food products, bitterness, acidity, insoluble ash, total ash, solubility, purity, amount of energy, reducing sugar, invert sugar, carbohydrate, free fatty acids, total sugar, salt and similar substances
The areas where chemical analyzes are most common are related to food additives and pesticides. During agricultural production, a number of pesticides are generally used to protect plants from pests and sometimes to increase agricultural yield. However, if used above the specified limit values, it threatens human health. It accumulates in the human body over time and causes cancer. Therefore, residue analysis is very important.
Another issue is the chemicals used to promote consumption in foods or to extend the shelf life of products. By chemical analyzes, the amounts of colorants, sweeteners, preservatives and antioxidants added to the food are determined. If the amount of food additives exceeds certain limits, or if it is used to mislead people other than its real purpose, this poses a risk to human health.
Our organization, UAF From the Accreditation Agency, Based on the accreditation authority obtained in accordance with TS EN ISO / IEC 17025 standard, it carries out chemical analyzes within the scope of food analysis according to the needs of enterprises.