, pork, chicken, lamb, goat, turkey, duck are among the most popular and nutritionally valuable food commodities abroad. India, being one of the largest meat exporters in the world, required detailed testing and analysis of such meat export consignments according to the destination country’s meat regulations. This testing includes processed meat products like sausages, hot dogs, salami, canned meat, corned beef, dried meat, ham, cured bacon, smoked meat, etc.
The meat industry is prone to illegal practices like replacement of meat ingredients with other animal species. Major meat safety related issues include traditional as well as new, emerging, evolving pathogenic microbes and resistance to antibiotics. Other pathological issues include cross-contamination of foods, meat animal manure disposal issues, foodborne illness, and food safety programs at the farm. Other challenges include food additives, chemical residues, animal identification, traceability issues, quality and safety of organic and natural products associated with it.
Food Safety and Standards Act, 2006 regulates and ensures the processed meat sector to supply safe and quality products so as to satisfy the wants of international trade and make the Indian food and meat industry
TESTING SERVICES OFFERED AT SAFE FOOD TESTING SOLUTION LABORATORY
- Authenticity Test
- Physical & General Analysis (foreign matter, odour, flavour, free from any other kind of oil including mineral oil, etc.)
- Chemical Analysis (moisture, water activity, pH, rancidity, salt content, etc.)
- Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
- Vitamins (A, D, E, K, B-Complex, C)
- Minerals (calcium, iron, magnesium, manganese, etc.)
- Mycotoxins (total aflatoxin, aflatoxin B1, etc.)
- Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
- Naturally Occurring Toxic Substances (NOTS like hydrocyanic acid, agaric acid, hypercine, etc.)
- Melamine
- Pesticide Residues
- Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)