AGRI-FOOD
Microbiological Analyses for Food Safety
Are you looking for a certified Tunisian laboratory for the safety testing of your vegetable oil? Do you want to know if the pesticide residue levels in your products allow them to be marketed and exported? TTS is able to meet your needs, with the new extension of a new domain focusing on the analysis of chemical contaminants in agri-food products. We offer services in the analysis of vegetable oils, while adopting modern techniques, GC/MS-MS and LC/MS-MS.
Your trusted partner TTS is able to perform the analysis of vegetable oils and search for more than 580 different contaminants, with speed, expertise, and reliability.
Food Microorganisms
Foods intended for human or animal consumption are not sterile and contain numerous microorganisms.
There are four important categories of microorganisms in food:
- Beneficial micro-organisms: They provide the food with organoleptic properties (flavors, acidity, texture) or better preservation
- Micro-organisms "of spoilage": They degrade the organoleptic properties of the food
- Micro-organisms "hygiene indicators": They are present in low concentrations indicating good manufacturing practices (GMP)
- Pathogenic micro-organisms: They are present in low concentrations indicating good manufacturing practices (GMP)
TTS At the Service of Food Microbiology
Thanks to the use of cutting-edge methods and equipment, our food microbiology laboratory is able to offer you a variety of services tailored to your needs:training.
We conduct comprehensive microbiological analyses for different categories of food such as ingredients, raw fruits and vegetables, raw meats and poultry, dairy products, eggs, prepared dishes, and various categories of ready-to-eat foods...
Our microbial analyses help you control the safety and effectiveness of ingredients, semi-finished foods, finished products, and processes. We are your ideal partner for your testing programs, regardless of your food product.
Dear client, thank you for carefully reading and adhering to the instructions and acceptance criteria for the samples of your agri-food products to be analyzed.
Instructions et critères d’acceptation pour la soumission d’échantillons
Our References
