Beta-Lactoglobulin (BLG) Allergen Testing Beta-Lactoglobulin (BLG) is the major whey protein found in cow’s milk and a key allergen in milk-sensitive individuals. Our laboratory provides sensitive detection of BLG using ELISA and immunoassay methods to verify allergen presence in raw materials, finished products, and food contact surfaces. BLG testing is essential for dairy-free claims, cleaning validation, and allergen risk management in multi-product facilities. Applications: Infant formulas and protein supplements “Dairy-free” and “vegan” products Confectionery and baked goods Swab testing for equipment and contact surfaces

Buckwheat Allergen Testing Although not a cereal grain, buckwheat is a potent allergen that can trigger severe reactions, particularly in sensitive individuals and children. Our laboratory offers precise detection of buckwheat proteins using ELISA and PCR-based methods, helping manufacturers comply with allergen labeling laws and minimize cross-contact risks in production environments. Applications: Gluten-free and vegan bakery items Breakfast cereals, flours, and noodles Snack bars and protein powders Allergen-free claims and export certification

Almond – Analytical Chemistry Focus Almonds are nutrient-dense tree nuts rich in lipids, proteins, fiber, vitamins (E, B2), minerals (Mg, Ca, K), and bioactive compounds like polyphenols and phytosterols. Analytical testing supports: Nutritional labeling Allergen detection Shelf-life and rancidity monitoring Authentication and quality grading By-product valorization (e.g., hulls, shells) Key Analytical Parameters & Methods Analyte / Property Method Purpose Moisture & Fat Oven drying, Soxhlet, NMR Shelf life, energy content Protein / Nitrogen Kjeldahl, Dumas Nutritional labeling Vitamin E (α-tocopherol) HPLC-UV Antioxidant content Fatty Acid Profile GC-FID (AOAC 996.06) Oleic/linoleic ratio, oxidation stability Peroxide Value / FFA Titration (AOAC 965.33) Rancidity assessment Volatile Compounds HS-SPME-GC/MS Flavor profiling, oxidation markers Allergens (e.g., amandin) ELISA, LC-MS/MS Allergen labeling, cross-contact control Mycotoxins (e.g., aflatoxins) LC-MS/MS, immunoassays Food safety compliance Pesticide Residues QuEChERS + GC-MS/MS or LC-MS/MS Regulatory compliance Almond By-Product Valorization Hulls: Rich in polyphenols (catechin, caffeoylquinic acid); extracted using green solvents like NADESs and microwave-assisted extraction Shells: Source of lignocellulosic biomass; used in biochar, composites, and cellulose nanocrystals Skins: High antioxidant capacity; used in nutraceuticals and functional foods Regulatory & Quality Standards Agency / Standard Application FDA 21 CFR 101.9 Nutritional labeling (fat, protein, vitamin E, etc.) Codex / ISO 16050 Aflatoxin limits in tree nuts FSSAI (India) Limits for moisture, aflatoxins, and pesticide residues USDA Grades Kernel size, defects, moisture, and appearance AOAC / ISO Methods Validated assays for fat, protein, vitamins, and toxins

Plating- Membrane Filter Membrane filtration is a quantitative microbiological method used to detect and enumerate microorganisms in clear liquid samples by filtering a known volume through a sterile membrane (typically 0.45 µm pore size). The membrane traps microorganisms, which are then cultured on selective or non-selective agar media. Step-by-Step Procedure Sample Filtration: A measured volume (e.g., 100 mL) is passed through a sterile membrane using a vacuum filtration unit. Membrane Transfer: The membrane is aseptically placed onto the surface of a pre-poured agar plate (e.g., m-Endo, PCA, R2A). Incubation: Plates are incubated under appropriate conditions (e.g., 35°C for 24–48 hours) depending on the target organism. Colony Enumeration: Colonies growing on the membrane surface are counted and reported as CFU per 100 mL or per sample volume. Applications Water Testing: Detection of coliforms, E. coli, and heterotrophic bacteria in drinking and process water Beverage Microbiology: Microbial load in bottled water, juices, and clear soft drinks Pharmaceutical & Cosmetic Fluids: Bioburden testing of rinse water, raw materials, and final products Environmental Monitoring: Air and surface rinse samples in cleanrooms or food production zones Advantages High sensitivity for low microbial loads Suitable for large-volume samples Allows for selective recovery using differential media Faster results compared to enrichment-based methods Limitations Not ideal for turbid or particulate-rich samples May under-recover stressed or injured cells Requires sterile technique and vacuum equipment

Probiotic & Fermentation Microbiology Testing Our Probiotic & Fermentation Microbiology Testing services ensure the safety, viability, and functional integrity of your fermented products and dietary supplements. Whether you’re validating probiotic claims, assessing fermentation quality, or meeting global regulatory requirements, we provide precise, accredited results. What We Test For Total Viable Probiotic Counts (CFU/g or CFU/mL) Strain Identity Verification via qPCR Lactic Acid & Other Fermentation Metabolites pH and Acidity Trends during shelf-life Spoilage Risk (yeasts, molds) Pathogen Screening and Antibiotic Resistance markers Typical Matrices Fermented Dairy (yogurt, kefir) Non-Dairy Beverages (kombucha, vinegar) Fermented Vegetables (kimchi, sauerkraut) Probiotic Supplements (capsules, sachets) Prebiotic/Synbiotic Products Testing Methods Our lab employs both culture-based and molecular tools: Plate Count Techniques on selective/non-selective media Strain-specific qPCR for identity confirmation HPLC or titration for organic acid quantification Standard protocols for pH and acidity Enumeration of spoilage fungi on specialized agar ISO-based or PCR-screening for antibiotic resistance genes Compliance & Accreditation Compliant with ISO, AOAC, USP, FDA BAM standards Conducted in ISO/IEC 17025-accredited facilities Results reported as a detailed Certificate of Analysis (COA) with interpretive comments and batch traceability

Staphylococcus spp. Testing Coagulase-positive Staphylococcus aureus is a common pathogen and hygiene indicator in food processing. We offer enumeration and identification using global standards and rapid culture methods to detect contamination and prevent toxin formation. Applications: Dairy and cream-based products Meat and egg-based RTE foods Food handler hygiene checks Bakery and confectionery products

Shigella spp. Detection Shigella species are highly infectious pathogens causing severe gastrointestinal illness, often linked to poor hygiene and contaminated raw foods. Our laboratory uses global standards and PCR-based methods for reliable detection, supporting food safety and outbreak prevention. Applications: Raw vegetables and leafy greens Fresh salads and chutneys Street foods and water Food handler and surface hygiene checks

Bacillus cereus Testing Bacillus cereus is a spore-forming bacterium that can survive heat treatments and produce toxins, leading to foodborne illness (emetic or diarrheal syndromes). We provide enumeration and detection using global standards and culture-based methods. Applications: Cooked rice and pasta Milk and dairy powders Spices, herbs, and flours RTE foods and shelf-life studies

Vibrio cholerae Detection Vibrio cholerae, the causative agent of cholera, is a high-risk pathogen found in contaminated water and seafood. Our lab uses culture-based enrichment, selective media, and PCR assays for rapid detection of toxigenic strains, ensuring water and food safety. Applications: Drinking and surface water Raw or undercooked seafood Street food and fresh produce Hygiene monitoring in high-risk areas