Food Hygiene Analysis Center Analysis items
〔food additive〕 |
【sweetener】 |
Cyclamic Acid |
|---|---|---|
Acesulfame potassium |
||
Saccharin、Saccharin Sodium |
||
【Wheat bleach】 |
benzoyl peroxide |
|
【antioxidant・bleaching agent・preservation agent】 |
sulfur dioxide |
|
EDTA・CaNa2 |
||
BHT,BHA |
||
tert-Butylhydroquinone |
||
benzoic acid、sodium benzoate |
||
Dehydroacetic acid |
||
p-hydroxybenzoic esters |
||
propionic acid |
||
【food artificial coloring】 |
tar pigment, (Coloring Agent (21 colors)) |
|
Titanium dioxide |
||
Sodium copper chlorophyllin |
||
copper chlorophyll |
||
Sudan Ⅰ,Ⅱ,Ⅲ and Ⅳ |
||
Para Red |
||
【emulsifier】 |
Polysorbate 20, 60, 65 and 80 |
|
【color former】 |
Nitrite |
|
【surface processing for cheese】 |
Natamycin |
|
【mildew-proofing agent】 |
Imazalil |
|
Orthophenyl phenol |
||
Diphenyl |
||
Thiabendazole |
【toxic substance】 |
Cyanide、Boric acid、methanol |
|---|
【mycotoxin】 |
Aflatoxin、ochratoxin |
|
|---|---|---|
Deoxynivalenol、patulin |
【metal, mineral】 |
Sodium, Potassium, Iron, |
|
|---|---|---|
Arsenic, cadmium, mercury |
【nutrient component・feed safety】 |
Moisture, Protein, Fat |
|
|---|---|---|
Crude fiber, Ash, Carbohydrate |
||
Energy, Acid value, Peroxide value |
||
Ethoxyquin, Histamine |
||
Measures to fight BSE (detection of animal protein) |
【Genetic modified organisms】 |
Maize, Soy been |
|
|---|---|---|
Papaya, Rice etc |
【Content analysis of allergic substance】 |
Egg, Milk, Wheat, Buckwheat |
|
|---|---|---|
Peanut, Shellfish |
【Specification test based on the food sanitation low】Soft drink, Fish jelly products |
Meat products, Frozen food, Retort food |
|---|
【Containers and Packaging】 |
|---|
【Residual pesticides】 |
|---|
【Microbial test】 |
Total plate count, Coliforms. E.coli |
|
|---|---|---|
enterohemorrhagic E. coli O157 |
||
S. aureus, Salmonella spp |
||
Campylobacter jejuni/coli |
||
Vibrio parahaemolyticus |
||
Listeria monocytogenes |
||
Mold/Yeast |
