Groen Agro Control aims to perform according to high quality standards. To ensure the high quality standards of our results GAC participates in several national and international proficiency tests (such as EURL, Fapas, QS, Bipea and LVU). Proficiency tests are part of independent monitoring systems for laboratories that measure the level of performance. The outcome of these proficiency tests are used to evaluate and adjust the performance characteristics of the method of analysis. Groen Agro Control is known to be one of the top performers in the proficiency tests.
Nutritional value and labelling
Fipronil is the active ingredient of agents used against fleas and mites in pets and is also used in the control of ants. In addition, fipronil is used as seed treatment agent in various crops. The drug is prohibited in the poultry sector and food sector. Groen Agro Control has the right expertise to determine fipronil and its metabolites in eggs and food items. In addition, fipronil can also be analysed in manure, soil, water, tissue or swab samples.
Mycotoxins are toxins that are produced by certain fungi such as Fusarium, Aspergillus and Penicillium. These fungi can be present in many different types of crops. These mycotoxins can therefore be found in various food ingredients such as nuts, legumes, cereals, coffee, spices and fruit. If these contaminated raw materials are used for food processing, they can be infected with mycotoxins. At certain concentrations, mycotoxins are harmful to health and therefore maximum levels of food mycotoxins have been established by the EU. These maximum levels are described in Regulation EC 1881/2006.
We can analyse the following mycotoxins:
- Aflatoxins B1, B2, G1, G2
- Ochratoxin A
- Fumonisin B1, B2
- T-2 Toxin
- ht-2 Toxin
Histamine is a biogenic amine ( a natural protein) that can be found in food products (such as smoked fish, cheese, ham, or sausages) and can cause allergic reactions in the body. The result: headache and complaints to the gastrointestinal tract. Histamine and other amines are formed by the growth of certain bacteria and the subsequent action of their decarboxylase enzymes on histidine (a common amino acid) and other amino acids in food. This can occur during the production of certain cheeses or by spoilage of foods such as fish products. Fish species that are particularly known to contain histamin are tuna, mackerel and bonito.
In foods, heavy metals can be present which can be harmful to consumer health. This includes metals such as lead, cadmium, arsenic, tin and mercury. These metals occur in the environment, and can be absorbed by crops. The European Union has determined how many heavy metals are allowed in food items without harmful effects on consumers health. These maximum levels are described in Regulation EC 1881/2006.
Acrylamide can occur when heating starchy products such as potatoes and grain products. Dietary intake of acrylamide is difficult to avoid because it occurs in many different products such as: coffee, fries, bread, cereals and crisps. The European Food Safety Authority (EFSA) concludes, based on the findings of scientific studies, that consumption of acrylamide may have harmful effects on consumers health. Despite the fact that there are no official limits for acrylamide in foodstuffs, the European Commission has recently made a proposal to companies in the food industry to reduce the levels of acrylamide in their products.
Contact us for analyses on contaminants
- Aërobic plate count Q
- Bacillus cereus Q
- Campylobacter jejeuni in 25 gram
- Clostridium perfringens
- Coliforms Q
- E. coli per 100 ml or per gram Q
- E. coli O157:H7 in 25 gram
- Enterobacteriaceae Q
- Faecale Streptococcen per 100 ml Q
- Yeasts and fungi Q
- Listeria monocytogenes in 25 gram (accumulation) or per gram (plate count) Q
- Lactic acid bacteria
- Salmonella spp in 25 gram Q
- Shigella spp in 25 gram
- Staphylococcus aureus Q
- STEC in 25 gram Q
- Vibrio spp
Process control and hygiene
Improvements in process and services in the fish industry
Optimization of industrial processes is an efficient way for both cost reduction as for an increased production. Possibilities for improvement can be found in almost all production processes. For optimizing your entire production process, Groen Agro Control’s services can be tailor-made to each client. Several in-house specialists of Groen Agro Control will evaluate the production process with the use of analytical (micro)biological methods of analysis. Possible improvements are suggested based on the outcome of the analyses and we will also support the implementation of these improvements. At every step in this process, interaction with our client is crucial: good communication helps us to quickly get to effective solutions.
Many governments aim to ensure food safety throughout several food chains (such as the fishing industry).
Several recent calamities, within food supply, have taught us that proper hygiene needs to be combined with a continuous quality control on final and semi-finished products, in order to guarantee both quality and safety in the entire production chain.
Groen Agro Control is a no-nonsense partner, highly experienced in advising on hygiene in production environments and transport (HACCP). Groen Agro Control is also the right company for you when it comes to quality control of half-finished products, to make sure final products are tested for several residues and to get quality certifications of your products. Our laboratory offers several analyses that are ISO 17025 accredited by the Dutch Accreditation Council that are also needed for several quality labels. Moreover, Groen Agro Control quickly adapts to changes in legislation and regulation by quickly developing new analyses.
Within the fishing industry we can offer the following analyses:
- Traces of pesticides (e.g. on fresh water fish from Asia).
- Traces of heavy metal (e.g. arsenic, lead, mercury and cadmium).
- Glazing (percentage ice on product).
- Nutritional values
- Microbiological analyses (e.g. Salmonella spp, Listeria monocytogenes, E. coli, Vibrio spp and Staphylococcus aureus).
Although most manufacturers in the food industry are aware of the importance of proper hygiene, commercial interests often prevail above hygiene which can pose risks for food safety. Groen Agro Control can support your company’s hygiene protocol by:
- Audits: for hygiene control, but in the context of HACCP, BRC or IFS certificates.
- Control on cleaning and disinfection by taking swabs, prints or ATP measurements.
- Air monitoring in production areas for yeasts and fungi.
- Provide training to the production staff (both on-site training and at Groen Agro Control)
- Consultation on hygiene related issues.