1. Analytical Testing Parameters 2.

Microbiological Testing Parameters

 Moisture
 Total Ash  Escherichia coli
 Acid Insoluble ash  Enterococci
 Water insoluble matter  Pseudomonas aeruginosa
 Chloride Content  Total Bacterial Count
 Matter soluble in water  Salmonella
 Calcium  Shigella
 Magnesium  Vibrio cholera
 Sulphate  Vibrio parahaemolyticus
 Iodine Content  Yeast & Mould
 Alkalinity  Total Coliform
 Lead  Sulphite Reducing anaerobes
 Arsenic  Listeria
 Iron  Bacillus cereus
 Fat  Klebsiella
 Acid Value  Others
 Peroxide Value
3. Packaging Testing Parameters
 Milk solids
 Insolubility Index
 Total Added Sugars
 Description
 Lactate Content
 Film form
 Scorched Particles
 Winding of film
 Accelerated storage test
 Odour
 Sucrose
 Thickness
 Curcumine content
 Width
 Piperine Content
 Overall migration
 Colour Value
 Tensile Strength
 Aflatoxin
 Elongation at break
 Schovile Heat Unit
 Dart Impact Strength
 Chromate
 Leakage Test
 Starch
 Drop Test
 Rancidity
 Ink adhesion Test
 Sudan Dye
 Product Resistance Test
 Free Fatty Acid
 Environmental stress crack resistance test
 Melting Point
 Transparency
 Iodine Value
 Workmanship
 Saponification Value
 Others
 Refractive Index
 Nutritional Labelling
 Vitamins
 Others
Products tested

 Milk & Milk products

 Pasta & Confectioneries
 Food Supplements
 Coffee & Tea
 Food Additives
 Energy Drink & Beverages
 Canned foods
 Cereals
 Bakery Products
 Diet Foods
 Frozen Foods
 Ready to Eat Foods
 Ready to Cook Foods
 Fruits & Vegetables
 Spices & Condiments
 Oil and Ghee
 Others

Packaging Materials

 Aluminium Foil
 Laminates
 Polyethylene Flexible Pouches
 Films (BOPP, Poly, PET, HDPE, LDPE)
 Others

Food safety and quality assurance

 Food Testing
 Personal Hygiene Monitoring
 Nutritional Labeling
 Shelf Life Studies
 Sensory Evaluation
 Surface Swab Testing
 Adulteration Testing
 Hygiene Audit
 Hygiene Inspection
 Environmental Monitoring
 Others