Food Testing

in Allergy

 Food Testing is an essential part of all food businesses and retailers alike in order to guarantee food safety as well as quality and content.Food Testing involves the testing of the food at the manufacturers end and the supplier’s end against all standards, including ISO, national and manufacturer’s, to ensure that the best quality control is maintained, and the manufacturer’s reputation as a provider of high quality food is upheld. Most importantly, food testing saves time and money and reduces the risk of government detainment of the food products and food poisoning outbreaks; as the food manufacturing industry takes food safety extremely seriously to ensure that the Public's health is not at risk.

The food testing industry works closely with manufacturers to ensure that all products are scientifically tested and proved to be safe for human consumption at a variety of stages, from raw material to production line, to finished product.

Food testing covers many aspects of the food manufacturing process. Most commonly, a common set of scientific techniques are used to analyse, assess and record the safety and viability of a product in terms of microbiological stability and chemical composition.

Food Testing majorly involves the following steps:

  • Microbiological:  to detect pathogens.
  • Physico-chemical: to determine nutritional value, GMO, pesticides, antibiotics, contaminants, etc.
  • Sensory Testing: to compare a product to the competition and/or evaluate the product by a consumer panel.
  • Food Testing can be done at any of the following steps, from production to consumption:
  • Pre-production testing: where you can validate that the product fulfills your requirements as well as legislations’ requirements.
  • Testing after production is completed: where you can check that all critical parameters for export and sale are met.

The assessment of microbiological stability aims to ensure the identification of microbiological hazards that could be of danger to humans, such as salmonella and E.coli. It also serves to establish a safe shelf life, ensuring that the product is not consumed after a certain point.

Assessing chemical composition allows food technicians to identify the nutritional make-up of food and advise on specific health, safety and nutritional queries. Food testing is most commonly performed in a laboratory environment and follows stringent analysis and recording procedures.

The bottom line is no matter whom you are the manufacturer, supplier or the consumer; you must ensure the safety of your food and that’s why food testing is done.


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Kuldeep Singh has 1 articles online

Kuldeep Singh is an experienced and professional optimizer. This author has written many articles on testing for Material Testing  and  Iron Testing  etc.

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Food Testing

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This article was published on 2012/03/22