Finished Goods

Food product testing on finished goods uses methods from USDA, AOAC and FDA food additive methods.

Partial list of the food finished goods testing as follows

  • Preservative testing such as parabens
  • Cyclamates as artificial sweetener 21 CFR 189.135
  • Caffeine, sodium benzoate, and sodium saccharin in sport and soda drinks
  • Antioxidants such as BHT, TBHQ, BHQ, HMBP, THBP, NDGA etc. present in butter, margarine, and oil for cooking and salad mixing.
  • EDTA in crabmeat and mayonnaise
  • Epichlorohydrin, dichlorohydrin, such as starch modifying agent 21 CFR 172.892 in corn starch
  • Ethoxyquin such as antioxidant 21 CFR 172.140 in chili powder, paprika
  • Nitrosamine, phthalate, 1,4-dioxane in food products
  • Acetone, benzene, toluene, TCE, chloroform, CCL4, etc. in alcoholic beverages
  • Polysorbate content in cakes, ice creams, pastries, cookies etc.
  • Hydrogen peroxide in flour 21 CFR 178.1005
  • For jams, juices, sauces, etc., testing on Escherichia coli, Salmonella, and anaerobic Clostridium microbes
  • For peanut butter and nuts in cookies, testing on Salmonella, Escherichia coli microbial and aflatoxin is required

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