Biological Testing

SITARC is committed to providing reliable and precise biological testing services for your food products with the support of advanced laboratories and experienced professionals. We help minimize the risk of microbiological contamination and ensure compliance with food safety regulations, thereby safeguarding your brand reputation and customers.

The increasing risk of microbiological contamination highlights the need for businesses within the food supply chain to test their food products for various harmful food-borne micro-organisms. These include pathogens like Campylobacter, Salmonella, E.coli, and Listeria, as well as spoilage organisms like Yeasts and Moulds.

At SITARC, we understand this need that’s why our skilled microbiologists use advanced techniques to accurately test and inspect food products for potentially harmful food-borne micro-organisms and assess their shelf-life.

Our advanced testing approaches help ensure that products are safe for consumption and free from harmful micro-organisms throughout the full product life cycle, even after the packaging has been opened.

Common parameters undertaken for microbiological testing of food products

Escherichia coli

Coliform

Total plate count

Yeasts and Moulds

Salmonella

Shigella

Faecal streptococci

Staphylococcus aureus

Vibrio cholerae

Vibrio parahaemolyticus

Sulphite Reducing Anaerobes

Pseudomonas Aeruginosa

Heavy Metal Testing:

At SITARC we conduct comprehensive testing and analysis to identify the presence of toxic substances like Arsenic, Mercury, Cadmium and Lead in your food products.

Common parameters undertaken in heavy metal testing of food products:

Aluminium (Al)

Antimony (Sb)

Arsenic (As)

Barium (Ba)

Boron (B)

Cadmium (Cd)

Calcium (Ca)

Chromium (Cr)

Cobalt (Co)

Copper (Cu)

Iron (Fe)

Lead (Pb)

Magnesium (Mg)

Manganese (Mn)

Mercury (Hg)

Nickel (Ni)

Selenium (Se)

Silver (Ag)

Sodium (Na)

Nutritional Analysis:

At SITARC, we scientifically validate and provide businesses with precise and reliable nutrient information like protein, moisture, ash, fat profile, sugar profile, total dietary fibre, etc., which helps them in product labelling.

Energy

Total Fat

Protein

Carbohydrates

Sugars

Minerals

Dietary Fiber

Cholesterol

Unsaturated Fatty acids

Saturated Fatty acids

Trans fatty acids

Vitamins

Adulterants:

Adulterants are added to food products intentionally to cut costs and can be present in varying amounts. Some of them are harmless, while others can be highly toxic. We test and analyse food samples for the presence of adulterants and provide precise and reliable results.

Detection of smashed potatoes, sweet potatoes and other in ghee/butter

Detection of starch in milk & milk products

Detection of other oil in coconut oil

Detection of sugar solution in honey

Detection of added colour in food grains

Detection of iron fillings in atta/maida/suji(rawa)

Detection of Rhodamine B in ragi

Detection of artificial /Water soluble synthetic colour in chilli powder

Detection of argemone Oil in edible oil

Detection of mineral/Caster Oil in

Detection of artificial colour in turmeric powder

Detection of Malachite green in green chilli and green vegetable

Detection of artificial colour on green peas

Detection of iron filling in tea leaves

Detection of Mentil yellow in sweets

Detection of Vanaspati in ghee/butter.

Other Contaminants:

At SITARC we also carry out trace analysis to detect and quantify unknown substances.

Ethylene Oxide

Melamine

Food Additives

Illegal Dyes

We employ globally recognized approaches and processes in compliance with the following standards to execute reliable and precise testing and inspection of food samples at short lead-times and affordable pricing.

Indian Standards (IS)

World Health Organisation (WHO)

The Food Safety and Standards Act (FSSAI)

Official Methods of Analysis (AOAC)

American Public Health Association Standards (APHA)

At SITARC we are fully equipped to test the following food products:

Dairy Products:

Milk: Buffalo Milk, Cow Milk, Goat and Sheep Milk, Mixed Milk, Standardized Milk Toned, and Double Toned, Skimmed, Full Cream Milk. Cream, Malai, Dahi or Curd, Chhena or Paneer, all types of cheese.

Dairy-Based Desserts / Confections: Ice Creams, Kulfis, Ice cream Mix, Frozen Desserts, Frozen Confections, Milk Ice, Milk Lolly, Khoya Evaporated / Condensed Milk and Milk Products like Butter / Ghee/ Milk Fat, Chakka, Shrikhand and Whey Products.

Fats / Oils:

Oils: Coconut Oil, Cotton Seed Oil, Ground Nut Oil, Linseed Oil, Mahua Oil, Rapeseed Oil, Mustard Oil, Rapeseed Oil with Low Erucic Acid, Olive Oil, Poppy Seed Oil, Safflower Oil, Taramira oil, Til Oil, Niger Seed Oil, Soybean Oil, Maize Oil, Refined Vegetable Oil, Almond Oil, Watermelon Seed Oil, Palm Oil, Palmmolein, Palm Kernel Oil, Sunflower Seed Oil, Rice Bran Oil, Blended Edible Vegetable Oil. Edible Fats: Beef Fat, Mutton Fat, Goat Fat, Lard Cocoa Butter, Refined Salseed Fat, Kokum Fat, Mango Kernel Fat, Dhupa Fat, Phulwara Fat.

Hydrogenated Vegetable Oil: Vanaspati, Bakery Shortening.

Non-Alcoholic Beverages:

Black Tea, Coffee, Chicory, Coffee-Chicory Mixture and Carbonated Beverages.

Cereals

Atta

Maida

Semolina

Besan

Pearl Barley (Jau)

Chrysene

Salts, Spices, Condiments and Related Products:

Caraway (Siahjira): Caraway Black (Siahjira) Whole, Caraway (Siahjira) Powder, Caraway (Siahjira) Whole

Cardamom (Elaichi): Cardamom (ChhotiElaichi) Whole, Cardamom (ChhotiElaichi) Seeds, Cardamom (Chhoti Elaichi) Powder, Large Cardamom (BadiElaichi) Whole, Large Cardamom (BadiElaichi) Seeds, Large Cardamom (BadiElaichi) Powder.

Cinnamon (Dalchini): Cinnamon (Dalchini) Whole, Cinnamon (Dalchini) Powder.

Cassia (Taj): Cassia (Taj) Whole, Cassia (Taj) Powder.

Cloves (Laung): Cloves (Laung) Whole, Cloves (Laung) Powder.

Coriander (dhania): Coriander (Dhania) Whole, Coriander (Dhania) Powder

Cumin (Zeera / Kalonji): Cumin (Safed Zeera) Whole, Cumin (Safed Zeera) Powder, Cumin Black (Kalonji) Whole Cumin Black (Kalonji) Powder.

Fennel (Saunf): Fennel (Saunf) Whole, Fennel (Saunf) Powder.

Fenugreek (Methi): Fenugreek (Methi) Whole, Fenugreek (Methi) Powder.

Ginger (Sonth, Adrak): Ginger (Sonth, Adrak) Whole, Ginger (Sonth, Adrak) Powder, Ginger Oleoresin (Isi).

Mustard (Rai, Sarson): Mustard (Rai, Sarson) Whole, Mustard (Rai, Sarson) Powder.

Nutmeg (Jaiphal): Nutmeg (Jaiphal) Whole, Nutmeg (Jaiphal) Powder.

Pepper Black (Kalimirch): Pepper Black (Kalimirch) Whole, Pepper Black (Kalimirch) Powder. Light Black Pepper

Pin Heads

Poppy (Khaskhas)

Saffron (Kesar) – Whole/Powder

Turmeric (Haldi)

Curry Powder

Mixed Masala

Aniseed (Saunf)

Ajwain (Bishops Seeds)

Dried Mango: Slices, Dried Mango Powder (Amchur)

Pepper White: Pepper White Whole, Pepper White Powder

Garlic (Lehsun)

Celery

Dehydrated Onion (Sukha Pyaj)

Asafoetida (Hing)

Edible Common Salt:

Edible Common Salt, Iodised Salt Iron Fortified Common Salt, Potassium Iodate, Iron Fortified Iodised Salt.

Food chemical and microbiological testing and analysis establishes your commitment to food safety, minimizing the risk of product recalls.

Group	Testing as per
Food & Agricultural Products
All types of Food	Indian Standard, APHA and AOAC