Precision Testing for Food Safety & Quality

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Food Diagnostics
Filtered Categories: Enzymatic Test Kits
Antibiotic Testing
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Cleaning & Hygiene Control
— Allergen Testing
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— ATP Testing
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— Dipslides
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— Environmental Testing
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— Protein Testing
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Enzymatic Test Kits
— Bakery Industry Test Kits
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— Brewing Industry Test Kits
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— Dietary Fibre Test Kits
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— Egg Industry Test Kits
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— Enzyme Activity Tests
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— Food Industry Test Kits
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— Oil and Nuts Industry Test Kits
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— Pet Food Industry Test Kits
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— Proficiency Testing
— Wine Industry Test Kits
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Food Adulteration
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Food Allergens
— Proficiency Testing
— Test Kits
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Foodborne Pathogens
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GMO
— Lateral Flow Test - GMO Screening
— PCR - GMO Identification Kits
— PCR - GMO Quantification
— PCR - GMO Screening Kits
Lab Equipment
— Plate Reading
— Sample Dilution
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— Sample Homogenisation
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— Sample Perparation
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— Sample Spreading
Microbiology
— Cosmetic Industry
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— Culture Media
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— Membrane Filtration
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— Petrifilm™ Count Plates
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— Proficiency Testing
— Rapid Microbiology
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— Foodborne Pathogens
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Mycotoxins
— Aflatoxin
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Mycotoxin:
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— DON - Deoxynivalenol
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Mycotoxin:
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— Equipment
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— Fumonisin
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— Ochratoxin
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— Proficiency Testing
— T-2 / HT-2 Toxin
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Mycotoxin:
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— Zearalenone
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Mycotoxin:
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PCR
— Foodborne Pathogens & Others
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— GMO Identification
— Species Identification
Water Testing
— Proficiency Testing
Meg_Kit
D-Glucose Assay Kit (GOPOD Format)
The D-Glucose test kit contains high purity reagents for the measurement and analysis of D-glucose in cereal extracts and for use in combination with other Megazyme kits.
Attributes: Kit
reagents-packages-test-tubes
Determination of Glycerol in beer/wine/cider
Glycerol is a natural by-product of alcoholic fermentation.
Attributes: Kit
reagents-packages-test-tubes
Determination of L-Malic acid in Beverages
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.
Attributes: Kit
reagents-packages-test-tubes
p-Anisidine Value (AnV) test in Fats and Oils
Anisidine value test is used to assess the secondary oxidation of oil or fat, which is mainly imputable to aldehydes and ketones, and is therefore able to tell the oxidation "history" of an oil or a fat.
Attributes: Kit
reagents-packages-test-tubes
Peroxidase test in milk
The persistence of lacto-peroxidase activity in pasteurized milk provides a good indication of the quality of a product, because only a raw milk of good microbiological quality can be put through a mild pasteurization p…
Attributes: Kit
reagents-packages-test-tubes
D-3-hydroxybutyric acid test in Egg and Egg Products
The pasteurization of egg products is based on the use of not high temperatures, because egg proteins are sensitivity to heat.
Attributes: Kit
reagents-packages-test-tubes
Analysis of Chloride in tomato derivatives
The chloride test allows to identify the possible addition of sodium chloride in the tomato.
Attributes: Kit
reagents-packages-test-tubes
Alkaline Phosphatase (ALP) Determination in cow milk
The alkaline phosphatase (ALP) is an enzyme normally present in raw milk and it is inactivated in conditions of heat treatment.
Attributes: Kit
reagents-packages-test-tubes
Peroxide Value (POV) test in Oils and Fats
The amount of peroxides of fats indicate the degree of primary oxidation and therefore its likeliness of becoming rancid.
Attributes: Kit