LIST OF SERVICES:
Food Additives and Colors
Mineral and Heavy Metals Group
Lipid Related Group
Test for Indicator Microorganism
Test for Pathogens
Test for Total Count
Test for Canned Foods
Identification of Microorganism
Screening/Qualitative Method of Detection of Antibiotics
Filth Analyses of Baked Goods
Filth Analyses of Beverages and Beverage Materials
Filth Analyses of Dairy Products
Filth Analyses of Fruits and Fruit Products
Filth Analyses of Grains and their Products
Filth Analysis of Miscellaneous Product
Filth Analyses of Nuts and Nut Products
Filth Analyses of Poultry, Meat, Fish and Other Marine Products
Filth Analyses of Snack Food Products
Filth Analyses of Spices and Other Condiments
Filth Analyses of Sugar and Sugar Products
Filth Analyses of Vegetables and Vegetable Products
Physical and Sensory Evaluation
Analysis of Iron Rice Premix (IRP) and Iron Fortified Rice (IFR)
Temperature Acceleration Method – This method is used for products that are hermetically sealed, i.e. foods packed in tin cans, glass bottles and retortable pouches which are impermeable to moisture and oxygen. It is also applicable to food products packed in laminated foil and other films with very minimal moisture permeability. Products that change physical state (fat changing from solid to liquid) and products that separate (unstabilized mayonnaise) are not tested using the temperature acceleration method.
The method involves storing products at high temperatures, i.e. 35, 40 and 45°C, and predicting the shelf life at the lower storage temperature, 30°C.
Moisture Acceleration Method – This method is used for dried products packed in semi-permeable packaging materials. Examples of these flexible films are polyethylene and polypropylene.
An important step in the prediction of shelf life of moisture sensitive products is the establishment of the critical moisture content. It is the moisture content above or below which the product becomes unacceptable from a quality, economic, or safety standpoint. In order to predict time (shelf life) to reach the critical moisture content of a packaged product, the following information are required: 1) the initial moisture content and critical moisture content; 2) the moisture adsorption isotherm; 3) The permeability of the film; 4) the ratio of the package area to dry weight contained; and 5) the relative humidity and temperature to which the product will be subjected.
The shelf life report will be available after approximately 2 months from the start of the test.
Acclerated Shelf-Life Testing – In order to reduce the time required to conduct shelf life studies on foods, the factors that affect the deteriorative reactions may be intensified and the rates of the reactions therefore accelerated based on chemical laws. From the data obtained under these accelerated conditions, one projects what would happen under normal, long-term storage (Labuza, 1984).
At FDC, two methods are used, the temperature and moisture acceleration methods. Most deteriorative reactions of food products are temperature and moisture dependent.
Process Establishment and Evaluation
Heat Distribution Test
Heat Penetration Test
Recalculation of Process Schedule Using Different Processing Parameters
Filling up of USFDA Food Canning Establishment (FCE) Registration and Process Filling Forms