premier analytical services confidential service list · non specific meat dna detection by pcr 15...
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PREMIER
ANALYTICAL
SERVICES
CHEMISTRY:
Allergens
Authenticity
Authenticity - GMO
Authenticity - Vegetarian Products
Enzymes
Mycotoxins & Plant Toxin
Nutrition
Nutrition - Additives
Nutrition - Vitamins & Minerals
Taints
Trace Contaminants
MICROBIOLOGY:
Microbial Shelf Life Assurance Testing
CIMSCEE
Consultancy
MICROSCOPY:
Foreign Body Identification Service
Investigative Microscopy Service
Sit along Investigative Microscopy Service
Micrographic Service
Product Visual Standards
RHEOLOGY:
Viscosity
Texture Analysis
CONFIDENTIAL SERVICE LIST
Casein Casein NO 2.5ppm 67.5ppm ppm Casein 50g
b-lactoglobulin b-lactoglobulin in whey
proteinsNO 10ppb 400ppb ppm b-
lactoglobulin 50g
Lactose See HPLC methods
Peanut Conarachin-A YES 1ppm 20ppm ppm nut 50g
Almond Almond protein YES 2.5ppm 20ppm ppm nut 50g
Hazelnut Hazelnut protein NO 2.5ppm 20ppm ppm nut 50g
Macadamia Macadamia protein NO 1.0ppm 27ppm ppm nut 50g
Pistachio Pistachio protein. Kit cross
reacts with cashewNO 1.0ppm 25ppm ppm protein 50g
Walnut Walnut protein NO 2ppm 50ppm ppm nut 50g
Cashew Cashew protein NO 2ppm 50ppm 50g
Sesame Sesame storage protein
allergensNO 0.5ppm 5ppm ppm protein 50g
Lupin Lupin flour proteins NO 1ppm 27ppm ppm Lupin 50g
Mustard White (yellow), black &
brown mustard seed
proteins
Kit cross reacts with
rapeseed
NO 1ppm 10ppm ppm protein 50g
Gluten R5 antibody / Mendez
cocktail ELISA for
quantitative analysis of
prolamins from wheat
(gliadins), rye (secalin)and
barley (hordein)
YES 5ppm 80ppm ppm gluten 50g
Gluten:
Recommended
Approach for highly
processed
(hydrolysed)
products e.g. Soya
sauce
Competitive R5 antibody
ELISA for quantitative
analysis of peptide
fragments of prolamins from
wheat (gliadins), rye
(secalin) and barley
(hordein)
NO 5ppm 135ppm ppm gliadin 50g
Egg Egg White protein YES 0.5ppm 10ppm ppm protein 50g
Soya Soya protein YES 2.5ppm 25ppm ppm protein 50g
Lactose Lactose is determined by ion-
exchange chromatography
with specific electrochemical
detection.
YES 50g
Sulphur dioxide /
Sulphite
Sulphur dioxide is
determined by a procedure
based on the modified
Monier-Williams method -
distillation of SO2 into a
hydrogen peroxide trapping
solution. This is followed by
highly specific determination
of the sulphate produced
using ion chromatography
(i.e. NOT TITRATION which
is less specific).
YES 50g
WHEAT Wheat DNA detection
utilising Polymerase Chain
Reaction (PCR) Analysis
NO 50g
Brazil Qualitative analysis by DNA YES 50g
Cashew Qualitative analysis by DNA YES 50g
Pecan Qualitative analysis by DNA YES 50g
Chestnut Qualitative analysis by DNA YES 50g
Pine nut Qualitative analysis by DNA YES 50g
Celery / Celeriac Qualitative analysis by DNA YES 50g
Kiwi Qualitative analysis by DNA YES 50g
Fish Qualitative analysis by DNA YES 50g
Crustacean Qualitative analysis by DNA YES 50g
Molluscs Qualitative analysis by DNA YES 50g
ALLERGENS - SUBCONTRACTED
Limit Of Detection = 50ppm
MILK
NUTS AND SEEDS
OTHERS
Analytical TargetUKAS
Accredited
Lower Limit of
Quantification
Upper Limit
of Quantification
LOQ
unitsSample Size
Limit Of Detection = 2mg/Kg
DNA Method NOT based on detection of proteinLimit Of Detection = Approx 10ppm
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
ALLERGENS
Quantitative Enzyme Linked Immuno-Sorbent Assay (ELISA) methods
HPLC methods NOT based on detection of protein
Turnaround
Time
(Working
Days)
UKAS
Accredited
Minimum
Sample
Size
Meat Detection PCR 10 No 50g
Chicken PCR 10 No 50g
Turkey PCR 10 No 50g
Pork PCR 10 No 50g
Beef PCR 10 No 50g
Lamb PCR 10 No 50g
Goat PCR 10 No 50g
Horse PCR 10 No 50g
2 of above meats PCR 10 No 50g
3 of above meats PCR 10 No 50g
4 of above meats PCR 10 No 50g
5 of above meats PCR 10 No 50g
6 of above meats PCR 10 No 50g
Screen to detect/speciate all of the above meats PCR 10 No 50g
Soya as a fortifier of protein content ELISA 10 No 50g
Yease DNA detection by PCR PCR 10 No 50g
Dry products 10 Yes 50g
Fresh or frozen
products and
“ready meals”
10 Yes 50g
DNA confirmation by PCR of results of concern obtained by PAGE 10 No
Tested in groups e.g. Is this Chicken and/or Pork
Protein Fortification
Pasta, Cous Cous & Semolina Authenticity Service
Yeast DNA Detection
Detection of non Durum wheat in Pasta, Cous Cous and
Semolina using Polyacrylamide Gel Electrophoresis
(PAGE).
The screening method for determining the presence of
adulterating T.aestivum in T.durum pasta is carried out
using Acid Polyacrylamide Gel Electrophoresis (Acid
PAGE). The procedure fractionates wheat proteins
extracted from the pasta product and determines the
presence of a low mobility group of proteins known as
omega gliadins. These proteins are present only in T.
aestivum. The amount of omega gliadin present is
compared to reference standards containing known levels
of T. aestivum adulteration that are co-analysed with the
test samples.
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
AUTHENTICITY
Meat Detection / Speciation
Tested individually e.g. Is this Chicken?:
Non Specific Meat DNA detection by Polymerase Chain Reaction (PCR)
Specific Meat DNA detection / speciation by Polymerase Chain Reaction (PCR)
Analysis Targets
Turnaround
Time
(Working
Days)
UKAS
Accredited
Level
of
Detection
Minimum
Sample Size
▪ CaMV35S promoter sequence
▪ NOS terminator sequence
▪ Soya lectin & maize zein endogenous marker genes
▪ ABOVE PLUS:
▪ MON 89788 specific sequence
▪ DP-356043-5 specific sequence
▪ P35S::Bar (for LL Rice 62 & LL Rice 601) NO
▪ Bt 63
▪ Rice endogenous marker gene
▪ CaMV35S promoter sequence YES
▪ Npt II NO
▪ Tomato endogenous marker gene NO
▪ CaMV35S promoter sequence
▪ NOS terminator sequence
▪ Npt II
▪ EPSPS (Round UP Gene)
▪ Soya lectin, maize zein, FatA canola and eukaryotic
endogenous marker genes
PHASE 2 IDENTIFICATION – Event Specific Identification SOYA: From OPTIONS 1 & 5
Samples positive for CaMV35S and NOS and
the soya marker gene or permutations of the
three
Subject to expert interpretation of Phase 1 result, establish
the presence of one or more of the following:
▪ Establish the presence of Roundup Readyä soya
▪ Establish the presence of Bayer A2704
▪ Establish the presence of Bayer 5547-127
Subject to
discussionYES
MAIZE: From OPTIONS 1 & 5 Samples positive for CaMV35S and NOS and
the maize marker gene
Establish the presence of:
Bt 176 ; MON 810; T25; DAS 1507; DAS 59122;Bt 11; NK
603; Starlink (CBH 351); MON 863; GA21; Mir 604; MON
88017; SYN3272
Subject to
discussionYES
OR Samples positive for just CaMV35S and
the maize marker gene
Establish the presence of:
Bt 176 ; MON 810; T25; DAS 1507; DAS 59122;
Subject to
discussionYES
OR samples positive for just NOS and the
maize marker geneEstablish the presence of :
GA21; Mir 604; SYN3272
Subject to
discussionYES
CANOLA +: From OPTION 5 None of the targets give positive results except
for the FatA canola and eukaryotic
endogenous marker genes.
Establish the presence of EPSPS
and Establish the presence of NptII Subject to
discussionNO
SOYA:
Samples identified as containing
Roundup Ready Soya
Semi-quantification of Roundup Ready soya Roundup Ready soya; Subject to
discussionYES
MAIZE:
Samples identified as containing one
or more of the following GM Maize
events:
Bt 176 ;
MON 810;
T25;
DAS 1507;
DAS 59122;
Bt11; (SEE Bt10 BELOW)*
NK 603;
MON 863;
GA21;
Mir 604 ;
MON 88017;
SYN3272
Semi-quantification of each event as required
▪ Bt 176 ;
▪ MON 810;
▪ T25;
▪ DAS 1507;
▪ DAS 59122;
▪ Bt 11;
▪ NK 603;
▪ MON 863;
▪ GA21;
▪ Mir 604 ;
▪ MON 88017;
▪ SYN3272
Subject to
discussionYES
Bt10
Samples testing positive with
significant quantities of Bt11 should
be subsequently tested for Bt10 Semi-quantification of Bt10 Bt 10 STD YES
SOYA: Following on from Event
Specific Identification Quantification of GM Soya
▪ Roundup Ready soya;
▪ Bayer A2704
▪ MON 89788
▪ DP-356043-5
▪ Bayer 5547-127
Subject to
discussionYES
MAIZE : Following on from Event
Specific Identification Quantification of GM Maize
▪ Bt 176;
▪ MON 810;
▪ Bt 11;
▪ GA21;
▪ DAS1507;
▪ MON863;
▪ NK603
Subject to
discussionYES
RICE: Following on from Event
Specific Identification Quantification of LL Rice 62 ▪ LL Rice 62
Subject to
discussionNO
Event EH92-527-1 10 YES
Papaya 55-1 and Papaya 66-1 10 NO
GM Papaya specific detection
PHASE 1 DETECTION - Multi-event Screens
GMO ANALYSIS - 3-PHASED APPROACH
YES10
OPTION 4: GM Tomato ScreenScreen to detect components of GM Tomatoes
and endogenous marker gene
Screen to detect most common components of
GMOs coupled with the detection of
endogenous marker genes
YES
YES
PHASE 3B – Event Specific Quantification
PHASE 3 SEMI QUANTIFICATION OR QUANTIFICATION
PHASE 3A. – Event Specific Semi Quantification
RICE: From OPTION 3 Subject to
discussion Samples positive for P35S::Bar Establish the presence of LL Rice 62
Specific detection of 2 GM Papayas coupled to the detection of endogenous marker
gene.
* NB In order to maintain thorough and complete coverage it will be necessary to extend these lists as the number of EU approved Genetically Modified Organisms increases and certified reference material becomes
available.
Specific detection of Amylopectin potato
The limit of
detection for
both maize
and soya in
processed and
raw materials
can be
calculated for
each sample
analysed.
These are
typically 0.01%
for processed
foods and
0.001% for
raw materials.
OPTION 1: General Screen
10
10
GMO DETECTION - SPECIFIC ASSAYS
GM Potato specific detection
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
ABOVE PLUS: Detection of MON 89788
AND DP-356043-5 which do not contain
CaMv35S or NOS10
OPTION 5: GM Honey Screen
OPTION 3: GM Rice ScreenScreen to detect components of GM Rice and
Rice endogenous marker gene
Screen to detect most common components of
GMOs coupled with the detection of
endogenous marker genes
10
OPTION 2: General screen for
samples with known or expected
Soya component YES
PRODUCT
DEPENDENT
please seek our
advice (300 to
500 ml if Honey)
NO
AUTHENTICITY
Analysis
Turnaround
time (working
days)
LODUKAS
Accredited
Non Specific Meat DNA detection by PCR 15 0.05% NoNon Specific PCR Negative = Product
suitable for vegetarians.
Non Specific PCR Positive = A 5 Event
Specific DNA Meat detection by PCR would
be performed as Phase 2
5 Event Specific DNA Meat detection by
PCR viz Chicken; Turkey; Pork; Bovine Y;
Ovine Y;
5 0.05% No
Specific PCR Negative = Indicates
contamination detected by Non
Specific Meat DNA assay is by either
a different meat type to that included
in specific assay or dairy. Dairy
contamination to be confirmed by
casein test.
Specific PCR Positive = Product NOT suitable
for vegetarians.
Non Specific Meat DNA detection by PCR 15 0.05% NoNon Specific PCR Negative = Product
suitable for vegetarians.
Non Specific PCR Positive = A 5 Event
Specific DNA Meat detection by PCR would
be performed as Phase 2
5 event Specific DNA Meat detection by
PCR viz Chicken Turkey Pork Bovine Y
Ovine Y
5 0.05% No
Specific PCR Negative =
Differentiation between bovine/ovine
X (female) DNA from meat and
bovine/ovine X DNA from dairy
content is not possible. Assuming
however that any bovine/ovine meat
contamination should be made up of a
proportion of each gender the
absence of bovine/ovine Y DNA, as
well as the other specified meats,
should be an indicator of suitability for
vegetarians.
Specific PCR Positive = Confirms DNA is
from a specific meat source. Product NOT
suitable for vegetarians.
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
AUTHENTICITY
Comments
A. Processed foods with “suitable for vegetarians” label but no mention of dairy content in ingredients
Vegetarian products
Phase 3:
Phase 2:
Phase 1:
Potentially 3 phased:
B. Processed foods with “suitable for vegetarians” label + dairy content declared in ingredients
Casein Positive = Confirms dairy
contamination. Differentiation between
bovine/ovine X (female) DNA from meat and
bovine/ovine X DNA from dairy content is not
possible. Assuming however that any
bovine/ovine meat contamination should be
made up of a proportion of each gender the
absence of bovine and ovine Y DNA (as
Casein Negative = Confirms
contamination by a different meat type
to that included in specific assay.
Product NOT suitable for Vegetarians.
Potentially 2 phased:
Casein Test
Phase 2:
Phase 1:
Alpha amylase (Megazyme Ceralpha method)
For cereal
based
products only
10 No
0.003 Ceralpha units (CU)
CU = amylase activity req'd
to release 1 micromole of p-
nitrophenol from asssay
substrate under the defined
assay conditions (time,
temp, pH & dilution)
20g
Lipase (SEMI QUANTITATIVE) 10 No
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LISTENZYME ASSAYS
Turnaround
Time
(Working
Days)
UKAS
Accredited
Limit
of
Detection
Minimum
Sample
Size
Aflatoxins B1 B2 G1 G2 10 Yes 0.1 each
Aflatoxin M1 10 Yes 0.01
Citrinin 10 Yes 0.2
Includes the following 12 Ergot alkaloids:
1) Ergotamine Yes 2
2) Ergotaminine Yes 2
3) Ergocornine Yes 2
4) Ergocorninine Yes 2
5) Ergocristine Yes 2
6) Ergocristinine Yes 2
7) Ergocryptine Yes 2
8) Ergocryptinine Yes 2
9) Ergosine Yes 2
10) Ergosinine Yes 2
11) Ergometrine (Ergonovine) Yes 2
12) Ergometrinine Yes 2
Fumonisin (Fum) B1 B2 B3 10 Yes 10 each
Moniliformin (MON) 10 Yes 10
Ochratoxin A (OTA) 10 Yes 0.1
Patulin 10 Yes 3
Sterigmatocystin (SMC) 10 Yes 3
Includes the following 9 Trichothescenes: 10
1) 3 Acetyldeoxynivalenol (3 AcDON) Yes 10
2) 15 Acetyldeoxynivalenol (15 AcDON) Yes 10
3) Deoxynivalenol (DON or Vomitoxin) Yes 10
4) Diacetoxyscirpenol (DAS) Yes 10
5) Fusarenone X (Fus X) Yes 10
6) HT2 Toxin (HT2) Yes 10
7) Neosolaniol (NEO) Yes 10
8) Nivalenol (NIV) Yes 10
9) T2 Toxin (T2) Yes 10
Zearalenone (ZEA, ZON, F2) 10 Yes 3
Cyclopiazonic acid (CPA) 10 Yes 10
Alternaria toxins (AOH, AME) 10 Yes 10
Glycoalkaloids 10 Yes 10
Cereulide 10 No 5
10
Turnaround time
(Working Days)
Ergot alkaloids suite
Zearalenone
Glycoalkaloids
Cyclopiazonic acid
Fumonisins
Moniliformin
Ochratoxin A
Patulin
Sterigmatocystin
Trichothecenes suite (TRICS)
Alternaria toxins
Bacillius Cereus toxin:
Plant Toxin
Bacterial Toxin
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
MYCOTOXINS / PLANT TOXIN / BACTERIAL TOXIN
Aflatoxins
Citrinin
Mycotoxins
UKAS
Accredited
Limit of detection
µg/Kg (ppb)
10 Yes 100g
Lower
Reporting
Limits
Upper
Reporting
Limits
Mandatory Nutrition Declaration new format:
Energy by calculation
Fat by analysis
Saturated fats by analysis
Carbohydrate by calculation (of difference)
Sugar profile by analysis
Protein by analysis
Salt by sodium by analysis
Measured for calculation but not declared on pack:
Moisture by analysis
Ash by analysis
Dietary fibre by analysis (AOAC method) although measured, does not have to be
declared. If it is opted to declare Fibre it is positioned above Protein in the list. It is
only mandatory for this to be tested and declared in products making a nutrition or
health claim about fibre or energy although EC guidelines are that Products
containing 3% or more of fibre should include it in the testing to enable accurate
calculation of Energy values. Most foods contain <3g/100g of fibre, the main
exceptions are many cereals and pulses and products containing high levels of
these. In practice most manufacturers are still including it in the testing and
declaring on pack.
Mandatory Nutrition Declaration
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
NUTRITION Minimum Sample
Size
Turnaround
Time (Working
Days)
UKAS
Accredited
Lower
Reporting
Limits
Upper
Reporting
Limits
NUTRITION Minimum Sample
Size
Turnaround
Time (Working
Days)
UKAS
Accredited
10 Yes 0.1g/100g 4.5g
10 No 0.1g/100g 4.5g
10 Yes 0.1g/100g 4.5g
10 Yes 0.1g/100g 4.5g
10 Yes 0.1g/100g 4.5g
Kjeldahl measures organic nitrogen 10 Yes 0.1g/100g 500mg
Dumas measures total nitrogen 10 Yes 0.1g/100g 300mg
By HPLC 10 Yes0.1g/100g
(per sugar)2g
By Ion-chromatography with pulsed amperometric detection IC-PAD (more sensitive) 10 No 0.01g/100g 2g
Total Fat Total Fat by ICC (acid hydrolysis and liquid-
liquid extraction)10 Yes 0.1g/100g
10 Yes
10 No
Fat sample 10 Yes
Non fat samples requiring
fat extraction10 Yes
10 Yes 50g
10 Yes 50g
Hydrogenated Vegetable Oil 10 No 50g
Total Dietary Fibre by AOAC method 10 Yes 0.1g/100g
2g for samples
less than 10% fat.
10g for samples
above 10% fat
assuming the
moisture is less
than 60%.
If moisture is
greater than 60%
and fat is greater
than 10% then
20g required.
Soluble Fibre by AOAC method 10 Yes 0.50% 50g
Insoluble Fibre by AOAC method 10 Yes 50g
Soluble & Insoluble fibre by AOAC method 10 Yes 50g
by AA 10 Yes LOD 3.4 ppm LOQ 4.8ppm 2g
10 Yes 50g
Loss on Drying (Moisture by Oven drying @1020C
for a minimum of 14 hrs)
Nutrition Analysis Group 2 - Component tests quoted individuallyMoisture/Dry Matter
Dry Matter in High sugar samples, by vacuum
oven drying @ 700C
Moisture of Wheat products (Flour), by oven
drying @ 1300C for 2 hrs
Fructose + Glucose + Lactose + Maltose +
Sucrose using HPLC
Fat
Dietary Fibre
Sodium
1% of fat
phase of
sample
30mg for a fat
sample or 7g for
samples with a fat
content less than
30%. 3 g for
sample greater
than 30% fat
Total Fat by Soxhlet (lipid extractable by solvent)
NB NOT ROUTINE
Total Fat by NMR
Total Fat
Trans fatty acids are a key indicator of partial hydrogenation of a fat. Determination of the presence of partially hydrogenated fats in a foodstuff can therefore be
determined by analysis to determine the level of trans fatty acids in a foodstuff.
However the presence of trans fatty acid alone will not confirm evidence of hydrogenation as low levels of trans acids can be formed in normal thermal
processing of foodstuffs.
We therefore analyse for the presence of trans fatty acids and interpret the trans levels along with the fatty acid profile to determine presence hydrogenated fats.
Old Group 1 Nutrition is performed (Protein, Fat , Moisture & Ash are measured)-
Carbohydrate is calculated by difference - Dietary Fibre is measured and subtracted from
Carbohydrate to give Available Carbohydrate
Moisture of Heterogeneous (Bakery) products
with a high moisture content
Crude protein
Available Carbohydrate
Need to do Total, Soluble
and Insoluble as Q/C
Ash
Fatty acids
Sugars Profile (Mono and disaccharides / Total Sugars)
By incineration in a muffle furnace @ 500°C
7g for samples
with a fat content
less than 30%. 3 g
for sample greater
than 30% fat
Composition of a fat
(Saturates,
monounsaturates,
polyunsaturates &
trans fatty acids)
AKA Total Fatty
Acids (TFAs)
Trans fatty acids and fatty acid profile
assessments
N.B. If you have a mandatory (old Group 2) nutritional analysis performed the carbohydrate value reported is available carbohydrate.
Total carbohydrate = 100 - (protein + fat +moisture + ash)
Available carbohydrate = 100 - (protein + fat +moisture + ash + dietary fibre)
Omega 3 & Omega 6 Fatty Acids
Omega 3 & Omega 6 Fatty Acids as addition to Group 2 Nutrition
Lower
Reporting
Limits
Upper
Reporting
Limits
NUTRITION Minimum Sample
Size
Turnaround
Time (Working
Days)
UKAS
Accredited
Polyols
(alcohol sugars sorbitol, mannitol,
maltitol, lactitol & xylitol)
HPLC
NB capability is sample
matrix dependent as it may
not be possible to
differentiate analytes from
inherent interference
10 No 0.1% 50g
Alcohol
(Ethanol) by GC with aqueous extraction 10 Yes 0.1%
Upper
reporting
limit 5%
50g
Organic acids
(Organic anions by HPLC) 10 Yes 50ppm 50g
Meat content
(by Chemical analysis)10 Yes N/A 50g
Meat content
(by separation)10 No N/A 50g
pH 10 Yes 50g
Specific gravity / Density 10 No 50g
Chloride (water soluble) 10 Yes 0.01g/100g 2g
Cholesterol 10 Yes 50mg/Kg 50g
Cholesterol in addition to a Nutrition
Group 2 analysis10 Yes 50mg/Kg 50g
10
Yes (Bakery &
Dairy Food
Types)
0.5g/100g 50g
Short chain length oligomers 10 No 50g
Sugars by refractometry (Brix) 10 No 50g
Starch glucose 10 No 50g
by GC/MS
For Salt by Chloride
(precursor for 3-MCPD see Contaminant /
Chloropropanol )
using acid hydrolysis
Glucose oligomers by HPLC
by GC/MS
By Stubbs & Moore calculation based on analysis
of Fat, Moisture, Protein & Ash on meat portion of
the product
By mechanical separation and weight
measurements
Nutrition - Other Nutrients or Constituents that if present must be measured and included in the
energy calculation
Nutrition - Other Nutrients that may be declared
Nutrition - Other Major Components
Fructans (Oligofructose & Inulin) using AOAC method 997.08. We cannot distinguish
between oligofructose and inulin. The reason is that the principle of the method is to
hydrolyse the fructans with a specific fructanase and measure the released fructose and
glucose. In fact we ideally need to know which to expect in order to calculate back from the
fructose/glucose to either oligofructose or inulin. If you know what you are adding this is
obviously no problem. If you are looking for natural levels then we should know which to
expect. If a mixture is expected we can apply a factor that takes the proportions of each into
account.
Citric acid + Isocitric acid + Malic acid + Tartaric
acid
Vitamins - See Vitamins & Minerals
Minerals - See Vitamins & Minerals
Lower
Reporting
Limits
Upper
Reporting
Limits
NUTRITION Minimum Sample
Size
Turnaround
Time (Working
Days)
UKAS
Accredited
10 No 50g
Beta Glucans
Megazyme mixed
linkage Beta
Glucans test
Oat and Barley Beta
glucans in cereals and
cereal based products
ONLY
10 No 50g
10 Yes 100 mg/kg 50g
10 No 50g
No 50g
Free Amino AcidsLODs
(mg/kg):
LOQs
(mg/kg):
Alanine Ala (A) Yes 3.2 6.4
Asparagine Asn (N)( See Trace Contaminants /
Acrylamide)Yes 4.1 8.3
Aspartic acid Asp
(D)Yes 7.5 15.0
Glutamic acid Glu
(E)Yes 5.3 10.5
Glutamine Gln (Q) Yes 4.7 9.4
Glycine Gly (G) Yes 2.9 5.8
Isoleucine Ile (I) Yes 3.7 7.3
Leucine Leu (L) Yes 3.7 7.3
Phenylalanine Phe
(F)Yes 5.8 11.6
Serine Ser (S) Yes 3.6 7.3
Threonine Thr (T) Yes 4.1 8.2
Tyrosine Tyr (Y) Yes 6.3 12.6
Valine Val (V) Yes 3.4 6.9
Monosodium Glutamate 10 50g
Nitrate Sample matrix dependant 10 No 10 mg/kg
Iodide Sample matrix dependant 10 No 10 mg/kg
Phosphate Sample matrix dependant 10 No 10 mg/kg
Sulphate Sample matrix dependant 10 No 10 mg/kg
Nucleosides & Nucleotides in yeast,
flavourings & fermentation liquors
Nucleosides=
Adenosine/
Cytosine/
Guanosine/ Inosine
Uridine
Nucleotides= Adenosine
monophosphate AMP/
CMP/ GMP/ IMP/ UMP
10 No 50g
10 No 50g
10 No 50g
No 50g
Purines (total) & Pyrimidines (total)
Purines= Adenine/
Guanine/
Hypoxanthine/
Inosine/ Xanthine
Pyrimidines= Cytosine/
Uracil10 No 50g
10 No 50g
Titratable acidity 10 Yes 50g
Inorganic anions by HPLC 50g
10
Caffeine
Capsaicin in spices, HPLC (X16 for Scoville Value)
Chlorinated lipids in foods containing chlorine treated flour
Suite contains the following free amino acids:
Phospholipids
Phytic acid
Quinine in soft drinks
NB we cannot distinguish amino acid from its
sodium salt. We measure Glutamate and express
it as MSG
50g
Alcohol content of grape musts, wine etc, using specific gravity
Osmolality in drinks (also Milk Freezing Point Depression)
Expressed mainly as acetic or citric acid but could
be others
Nutrition - Minor Nutritional Components
Benzoate 10 Yes 50ppm 50g
Sorbate 10 Yes 50ppm 50g
Benzoate & Sorbate 10 Yes 50ppm each 50g
Sulphur dioxide 10 Yes 2mg/Kg 50g
Acetic acid
(by size-exclusion ion-chromatography/conductivity
detection)
10 Yes 50ppm 50g
Propionic acid
(by size-exclusion ion-chromatography/conductivity
detection)
10 Yes 50ppm 50g
Lactic acid
(by size-exclusion ion-chromatography/conductivity
detection)
10 No 50ppm 50g
Succinic acid
(by size-exclusion ion-chromatography/conductivity
detection)
N.B. ONLY SUITABLE FOR MILK POWDERS
10 No 50ppm 50g
Any 2 of Acetic acid, Propionic acid, Lactic acid or
Succinic acid10 50ppm each 50g
Any 3 of Acetic acid, Propionic acid, Lactic acid or
Succinic acid10 50ppm each 50g
All 4 of Acetic acid, Propionic acid, Lactic acid and
Succinic acid10 50ppm each 50g
Aspartame
Acesulfam-k
Saccharin
Stevia 10 No 50g
Polyphosphates as P2O5
(by ion-exchange chromatography)10 No 0.4g/kg 50g
Additives - Sweeteners
Additives - Emulsifiers
Solid phase extraction to remove
organic phosphates is carried
out. Thereafter inorganic
phosphate (P04) is measured by
Ion-exchange chromatography
before and after hydrolysis. The
difference is then expressed as
Polyphosphate P205 in line with
additive regulations.
The main steviol glycosides,
Rebaudioside A and Stevioside,
are measured and reported as a
total . We do not measure the
minor steviol glycosides, Reb
B,C or D
Can be analysed together as a
suite or separately10 Yes 10ppm 50g
This method has been
developed as a replacement to
our UKAS accredited GC
method which suffers from
interferences with some sample
matrices. The new method is
highly specific and more robust
than the GC method for a wide
range of samples types.
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
NUTRITION ADDITIVES
Additives - Preservatives
Sulphur dioxide is determined by
a procedure based on the
modified Monier-Williams
method -distillation of SO2 into a
hydrogen peroxide trapping
solution. This is followed by
highly specific determination of
the sulphate produced using ion
chromatography (i.e. NOT
TITRATION which is less
specific).
Using GC
Using GC
Using GC
Minimum
Sample
Size
Limit
of
Detection
UKAS
Accredited
Turnaround
Time
(Working
Days)
Calcium ICP-OES 10 Yes 2.2ppm 5.5ppm 50g
Copper ICP-OES 10 Yes 0.1ppm 0.3ppm 50g
Iron ICP-OES 10 Yes 0.3ppm 0.8ppm 50g
Magnesium ICP-OES 10 Yes 0.5ppm 1.4ppm 50g
Manganese ICP-OES 10 Yes 0.1ppm 0.2ppm 50g
Potassium ICP-OES 10 Yes 1.0ppm 3.2ppm 50g
Sodium ICP-OES 10 Yes 2.8ppm 5.9ppm 50g
Zinc ICP-OES 10 Yes 0.2ppm 0.5ppm 50g
X2 Metals ICP-OES 10 Yes
X3 Metals ICP-OES 10 Yes
X4 Metals ICP-OES 10 Yes
Additional Charge for each mineral thereafter ICP-OES 10 Yes
Phosphorous ICP-OES 10 Yes 30.0ppm 40.0ppm 50g
10 µg/100g 50g
0.5 mg/100g 50g
0.3 µg/100g 50g
0.05 mg/100g 50g
0.03 mg/100g 50g
0.1 mg/100g 50g
0.02 mg/100g 50g
20 µg/100g 50g
0.3µg/100g 50g
0.1 mg/100g 50g
12 Yes 0.04mg/100g 50g
12 Yes 0.1ug/100g 50g
12 Yes 0.01ug/100g 50g
12Accredited to
ISO 170250.8 ug/100g 50g
NUTRITION - VITAMINS (Using HPLC)
50g
Individual Minerals - Non-Metals
UKAS Accredited Lower
Reporting Limits
Minimum
Sample
Size
Limit of
Quantification
Vitamin B5 (Pantothenic acid)
Vitamin B7 (Biotin aka Vitamin H or coenzyme R)
Vitamin B9 (Total Folate = Natural Folate + Added Folic acid)
NB this test does not differentiate between the two forms and gives just a
single number for the total of both present.
Vitamin K
Yes
Yes
Yes
Water soluble
Yes
Yes
Yes
Yes
Yes
Vitamin A
We determine vitamin A as the sum of the contributions of retinol (animal
origin) and Beta carotene (plant origin - 1 molecule can be cleaved by a
specific intestinal enzyme into 2 molecules of Vit A-retinol). We test for both of
these where applicable but if there is no carotene expected e.g in a fortified
milk powder then we will just run the retinol determination.
Vitamin C (Ascorbic Acid)
The vitamin C content is determined as the sum of ascorbic acid (AA) and
dehydroascorbic acid (DHAA) . These compounds are extracted into an
EDTA/sulphuric acid solution, the AA oxidised to DHAA, the total DHAA
derivatised and measured by high performance liquid chromatography with
fluorescence detection.
Vitamin E
Vitamin D
Measurement of cholecalciferol (D3 from animal sources) and ergocalciferol
(D2 from plant sources).
Vitamin D present naturally or added in fortified foods as vitamin D3 is
determined using vitamin D2 as internal standard. Alternatively, vitamin D2
may be determined in the absence of vitamin D3 using vitamin D3 as internal
standard. Vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol) are
saponified with alcoholic potassium hydroxide and extracted into
hexane/diethyl ether. The vitamin D2 and D3 are measured using HPLC with
UV detection.
Vitamin B1 (Thiamin)
Vitamin B2 (Riboflavin)
Method: Riboflavin is extracted by digestion with hydrochloric acid under
autoclave conditions, followed by incubation with an enzyme mixture
containing both phosphatase and amylase activity. Riboflavin is separated by
ion-pair HPLC and determined using fluorescence detection.
Total Vitamin B3 (Niacin/ Nicotinamide/ Nicotinic acid. N.B. same vitamin
activity)
Method: by LC/MS-MS
Nicotinamide and nicotinic acid are individually determined using isotopic
internal standards and total Vitamin B3 expressed as the sum of these two.
Vitamin B6 (Pyridoxine)
Added Vitamin B9 (Added Folic Acid )
(N.B. We cannot measure Total Folate = Natural Folate + Added Folic acid)
Vitamin B12 (Cobalamin )
by LC/MS.MS
Vitamins Subcontracted
Fat soluble
Yes
Yes
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
NUTRITION - VITAMINS & MINERALS
Combination Suites of different Metal Minerals
Individual Minerals - MetalsNUTRITION - MINERALS
Limit
of
Detection
UKAS
Accredited
Turnaround
Time
(Working
Days)
Minimum
Sample
Size
Limit of
Quantification
Turnaround
Time
(Working
Days)
UKAS
Accredited
Limit
of
Detection
Minimum
Sample Size
Peroxide value 10 Yes 0.1 meq O2 / Kg of Fat 50g
Free fatty acids 10 Yes0.1 g / 100g of Fat as
Oleic acid50g
Phase 1 Initial Assessment
Involves organoleptic assessment by a small
panel of Taint experts utilising various
techniques, if necessary, to accentuate the
Taint e.g. under hot & cold conditions etc.
Phase 2 - Option 1
Steam solvent
extraction & GC Odour
Port assessment
Likens & Nickerson Steam solvent extraction
with odour port gas chromotography of the
extract by an experienced taint expert to
isolate most likely causative agent.
Phase 2 - Option 2Cold solvent extraction
& GC assessment
Faster & more economical method than
Option 1. For use as confirmation when the
Taint is recognised before commencing the
second phase and quantification is not
required.
Phase 2 - Option 3
Cold solvent extraction
& GC Odour Port
assessment
Faster & more economical method than
Option 1. For use when quantification is not
required but a tentative identification is
needed
Phase 2 - Option 4
Solid phase micro
extraction of Head
Space volatiles and
analysis by GC Odour
Port
Faster & more economical method than
Option1. For use when a solvent extraction
and quantification are not required but a
tentative identification is needed
Phase 3Gas Chromotography
and Mass Spectrometry
GCMS analysis to unequivocally determine
the identity of the previously isolated
causative agent and quantify if required.
1
Cold Extraction + GC
Odour Port + GC Mass
Spectrometry
2
Steam Solvent
Extraction + GC Odour
Port +GC Mass
Spectrometry
Taint transfer assessment
for food contact materials Isolation Tank Test
Assessment of individual packaging
components against food products to
determine which element is responsible for
causing a taint.
TAINT IDENTIFICATION - 3 PHASED APPROACH
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
The above tests would normally be carried out in tandem as the nature of rancidity is not normally known prior to analysis.
TAINT MIGRATION
TAINTS
Initial indicator of oxidative rancidity
Indicator of Hydrolytic rancidity
FAT RANCIDITY DETERMINATION
NB Not all phases are always required. Customers will be consulted regarding the results of each phase and costs of further work prior to commencing the
further work.
COMBINATIONS
2-Chloro-propane-1,3-diol (2-MCPD) and 3-Chloro-
propane 1,2-diol (3-MCPD)10 Yes
<0.003
mg/kg
(typical)
<0.01 mg/kg
(typical)50g
2-Chloro-propane-1,3-diol (2-MCPD) and 3-Chloro-
propane 1,2-diol (3-MCPD)10 Yes
<0.003
mg/kg
(typical)
<0.01 mg/kg
(typical)50g
1,3-Dichloro-Propan-2-ol (1,3-DCP) 10 Yes
<0.003
mg/kg
(typical)
<0.01 mg/kg
(typical)50g
Combined analyses for 2-MCPD, 3-MCPD, 1,3-DCP &
2,3-DCP10 Yes
<0.003
mg/kg
(typical)
<0.01 mg/kg
(typical)50g
2-Chloro-propane-1,3-diol (2-MCPD) and 3-Chloro-
propane 1,2-diol (3-MCPD) Esters10 Yes
Foods of up
to 35% fat
content: 4 to
16 µg/kg
(typical)
Fats and
Oils: 40
µg/kg
(typical)
Foods of up to 35%
fat content: 8 to 32
µg/kg (typical)
Fats and Oils: 80
µg/kg (typical)
50g
Ethyl Carbamate 10 Yes
<0.001
mg/kg
(typical)
<0.003 mg/kg
(typical)50g
Acrylamide 10 Yes
<0.001
mg/kg
(typical)
<0.003 mg/kg
(typical)50g
Furan 10 Yes
<0.001
mg/kg
(typical)
<0.003 mg/kg
(typical)50g
Benzophenone and 4-methyl benzophenone 10 No<0.01 mg/kg
(typical)50g
Benzophenone and 4-methyl benzophenone 10 No<0.01 mg/kg
(typical)50g
Hydroxybenzophenones and related photoinitiators 10 No<0.1 mg/kg
(typical)50g
Bisphenol A in food products 10 No 3ppb 50g
Bisphenol A in packaging using simulants 10 No 1 to 2 ppb 2 to 4 ppb 50g
Aluminium 10 Yes 0.2ppm 0.6ppm 50g
Arsenic 10 Yes 0.10ppm 0.24ppm 50g
Cadmium 10 Yes 0.04ppm 0.05ppm 50g
Lead 10 Yes 0.05ppm 0.09ppm 50g
Tin 10 Yes 0.20ppm 0.40ppm 50g
Chromium 10 No 0.02ppm 0.05ppm 50g
X2 Metals 10
X3 Metals 10
X4 Metals 10
X5 Metals 10
X6 Metals 10
Mercury 10 Yes 0.06ppm 0.13ppm 50g
by ICP-OES
by ICP-OES
Combination Suites of different Toxic Metals - Other than Mercury
50g
Toxic Metals - Mercury
by ICP-OES
by ICP-OES
by ICP-OES
by ICP-OES
by ICP-OES
Packaging Contaminants
by ICP-OES
by ICP-OES
by ICP-OES
by ICP-OES
In packaging - by GCMS
If any coffee beans require controlled grinding this will be carried out under standard domestic conditions prior to analysis - cost per sample £10.
Preparation of coffees for a second analysis as consumed, e.g. via cafétiere, instant etc, will incur an additional £30 per sample
by ICP-OES
Turnaround
Time
(Working
Days)
UKAS
Accredited
Limit
of
Detection
Limit of
Quantification
Minimum
Sample Size
Furan
Toxic Metals - Other than Mercury
Contaminants - Toxic Metals
In food products - by
GCMS
In packaging - by HPLC
by GC/MS
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
by GC/MS/MS
TRACE CONTAMINANTS
Chloropropanols
For precursors see Glycerol and Salt by Chloride
Process Contaminants
All foods and flavourings
by GC/MS
Packaging (in duplicate for
both duplicates) by GC/MS
3-MCPD Esters
All foods and flavourings
by GC/MS
Fatty foods and flavourings
by GC/MS
by GC/MS
Ethyl Carbamate
Acrylamide
(For precursors see Nutrition/ Free Amino acids/ Asparagine)
Turnaround
Time
(Working
Days)
UKAS
Accredited
Limit
of
Detection
Limit of
Quantification
Minimum
Sample Size
TRACE CONTAMINANTS
INCLUDES ALL 21 DYES ON THE LIST OF DYES
FOUND IN FOOD IN THE EU AS FOLLOWS:
Sudan I Yes 10ppb
Sudan II Yes 10ppb
Sudan III Yes 10ppb
Sudan IV Yes 10ppb
Sudan Red B Yes 10ppb
Sudan Red 7B Yes 10ppb
Butter Yellow Yes 10ppb
Sudan Orange G Yes 10ppb
Auramine-O Yes 10ppb
Metanil Yellow Yes 10ppb
Rhodamine B Yes 10ppb
Para Red Yes 10ppb
Sudan Red G Yes 10ppb
Fast Garnet Yes 10ppb
Nitroaniline Yes 200ppb
Toluidine Red Yes 10ppb
Sudan Black Yes 10ppb
Orange II Yes 10ppb
Bixin No 100ppb
Norbixin No 100ppb
Orange OT (AKA Solvent Orange 2) No 10ppb
Melamine 10 Yes 50ppb 100ppb 50g
Ethylene and propylene glycol 10 No 50g
Propylene glycol in baked goods 10 No 1ppm 50g
By LC/MS-MS 10
By LC/MS-MS
An isotopically labelled
internal standard
(Melamine 3C13.3N15) is
added to the sample prior
to extraction with acidified
aqueous acetonitrile. The
extract is cleaned up on a
cation-exchange cartridge
prior to analysis by LC/MS-
MS. Two transitions are
monitored for melamine
detection together with a
third transition for the
internal standard.
Quantification is by the
internal standard method.
Contaminants - Other Contaminants
Contaminants - Illegal Colours/Dyes
Contaminants - Melamine
50g
GC
GC.MS
CIMSCEE By calculation from chemical analyses
Chemical analyses include:
Acetic acid by HPLC
Sugar profile
Moisture
pH
Salt by Sodium
CIMSCEE Evaluation of STABILITY by Challenge Test
CIMSCEE Evaluation of SAFETY by Challenge Test - if required
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
MICROBIOLOGY
Microbiology Routine Testing
Premier Analytical Services no longer carries out this type of testing but but can still offer it as a service by subcontracting to our partner laboratory.
Microbial Shelf Life Assurance Testing
Each food product is different such that they will require different analytical protocols to establish their Microbial Shelf Life.
We therefore adopt a 3 phased approach as follows in order to customise an experiment designed to establish the microbial shelf life of a particular product.
Phase 1: Data collection
Phase 2: Microbial risk assessment and Shelf Life Test design.
Phase 3: Shelf Life Test
Phase 1:
We require a completed "Microbial Shelf Life Assurance Testing Data Collection Form" - which will be supplied upon request.
We utilise the information you provide in this form along with measurement of the product's Water Activity (Aw) and pH to carry out a microbial risk
assessment.
It is recommended that Aw and pH are measured in on 9 different samples (ideally at start of life across at least two batches).
Phase 2:
A microbial risk assessment is carried out based on the data obtained in Phase 1 .
We then report this to you along with our recommendations regarding the best analytical model to test the shelf life of your product. We also provide a
quotation with regard to how much it would cost for us to go on and carry out this recommended shelf life test.
Phase 3:
The shelf life test is then carried out in line with recommendations and costs as advised.
CIMSCEE (Comite des Industries des Mayonnaises et Sauces Condimentaires de la CEE -
Committee of the Industries of Mayonnaises and Table Sauces of the European
Economic Community)Protocol for both predictive and analytical assessments of the microbial stability and safety of acetic acid based foods
Other Microbiology Consultancy ServicesPricing upon request
Standard Turnaround
(working days from
sample receipt)
Emergency Turnaround
(from sample receipt)
Premium for
Emergency
Turnaround within
normal working hours
Premium for Emergency
Turnaround faster than 24
Hours and/or outside normal
working hours
3 24 Hours +100% +150%
3 24 Hours +100% +150%
3 24 Hours +100% +150%
3 24 Hours +100% +150%
3 24 Hours +100% +150%
3 24 Hours +100% +150%
3 24 Hours +100% +150%
3 24 Hours +100% +150%
Bakery Colour SwatchesPrint run set up and calibration of existing colour swatch book
Cost of each Colour Swatch produced in subsequent batch run
Micrographic ServicePhotography (Micrography) of samples through the Scanning Electron and/or
Optical Microscopes
Product Visual Standards
Product photographs taken in a constant light booth to depict "Gold" standard of
the required parameter and acceptable plus unacceptable levels either side.
Investigative Microscopy Service
"Sit along" Investigative Microscopy ServiceA service where the Customer sits alongside the Microscopist and directs the
activity dependent upon their requirements and what can be seen down the
Scanning Electron and/or Optical Microscopes.
α-Amylase analysis to determine if contaminant has been in the mouth
Analysis to determine the presence of blood
Investigative Microscopy Service
Phosphatase analysis when part of a foreign body investigation
Additional Testing RequirementsPhosphatase analysis (of meat/insects) to determine if head treated
Additional Related sample on the same report
Comparison (control) samples on the same report
Comparison (control) samples on separate report
Identification of foreign body contaminants
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
MICROSCOPY
Details of Service
Foreign Body Investigation
Standard
Turnaround
(working days
from sample
receipt)
Emergency
Turnaround
(from sample
receipt)
Premium for
Emergency
Turnaround
within normal
working hours
UKAS
Accredited
Viscosity Investigation 3 24 Hours +100% No
Texture Analysis 3 24 Hours +100% No
Non-standard Rheology investigations will be quoted on a bespoke basis.
PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST
RHEOLOGY
Analytical approach will vary subject
to product type.
Product Dependant
Product Dependant
Minimum Sample Size
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