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Food: Restricted Substances Testing Services
SGS Food Services provide efficient support and risk minimization through our local food experts and laboratories on raw, semi-manufactured foodstuff and final products in all principal segments of the food chain.
A complex mix of local and national legislation and voluntary agreements regulate permitted quantities of restricted substances in food products. From farm to table, the volume of food-borne diseases and chemical, microbiological or physical food hazards is growing and ever changing. It’s a full time job identifying and detecting these hazards, reducing their presence and meeting increasing strict guidelines. Two common hazards are highlighted below.
Chemical Residues
Pesticides use has increased 50-fold since 1950 and 2.5 million tonnes of industrial pesticides are now used each year around the world. Most pesticides break down quickly in the environment, but some may be present in food products as a residue of the original chemical applied.
Thousands of pesticides and agrichemicals are used in the world. For testing purposes, each requires its own set of pesticide Maximum Residue Levels (MRL’s). Testing for each pesticide is timely and expensive. With an increasing number of hazardous materials being found, the volume of samples being tested is growing as is the need to recognize and establish MRL’s for each. To this end, SGS Food Services established the largest network of testing centers. These leverage our experienced lab technicians and state of the art equipment; applied to develop best testing practice for agro-chemicals according to various monitoring, inspection and regulatory requirements.
In response to growing consumer concerns about chemical residues in food and the hazards posed by pesticides to consumers, farmers and the environment, several supermarket chains all over Europe are already implementing policies and processes to reduce residues. SGS Food Services in Europe and other regions supports the identification and control of such hazards through farm audits, review of applications & withholding periods and regular product testing. See Japan Positive List for more information
Pathogens
The incidence of pathogenic bacteria continues to increase due to changes in demographics, consumer lifestyles and food production economics. As living organisms, pathogenic bacteria are constantly evolving and continue to elude detection through look, smell or taste by the general consumer.
The control of the three major food-borne pathogens E coli 0157:H7, Salmonella spp and Listeria monocytogenes, remain at the forefront of well designed and implemented food safety programs. Infection with any one of these can have devastating long term effects including death. The food industry continues to spend millions developing detection techniques and strategies to control or eliminate the bacteria’s introduction to the food supply.
Restricted Substances Testing Services
Through intricate analytical testing, our Restricted Substances Testing Services assist companies to deliver food products that constantly meet their high quality standards as well as the increasing complex regulatory standards of health, safety and environmental compliance.
Additional surveillance of suppliers through auditing, rigorous testing and product inspection are vital components to running a transparent food supply system. These steps can help to build a comprehensive traceability system, support due diligence and ensure product certification.
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