Testing

　　The laboratories of food testing services are located in New Taipei City, Taichung City, Kaohsiung City, etc. The laboratory area exceeds 3000 square meters, the technical workforce engaged in professional experimental analysis exceeds 200 personnel, and the established test method exceeds 500 methods. Whether hazardous pollutant items or food composition analysis, etc., our goal is to provide the one-stop service for all sectors of the food industry. The SGS food testing laboratories with multiple technical competence certifications is your only choice.

The scope of testing services that SGS Taiwan Food Service Department can provide includes

《Food contaminants testing》

　　SGS's food contamination analysis services can help you maintain product quality and comply with health, safety and environmental management standards. We can help you minimize the risks of hygiene and safety incidents of raw materials, semi-finished products, and finished products that do not meet standards or regulations through complex food residue testing. You can trust us to update you on the increasingly complex domestic and international food-related regulations and regulate the residues of hazardous substances in real-time.

　　These contaminants may come from the drugs used in the process of cultivation and farming, or from the natural environment brought into the food chain, or the by-products produced during the production process. The residue standards of these substances in various countries vary between ppb and ppm. SGS provides analysis services for these contaminants, invests in considerable technical experts and high-end equipment as well as obtains technical approvals from domestic and foreign government agencies to assist you in implementing food safety and sanitation management to maintain product quality and comply with regulations.

• Pesticide residues

380, 381, 475, 23, 120 items of multiple pesticide residues

10 items of polar pesticides and metabolites thereof

14 items of Indonesian tea pesticides

65 items of Chinese tea pesticides

Determination of 208 pesticides residues and metabolite thereof in Chinese plant-derived foods

129 and 407 items of multiple pesticide residues in poultry and livestock products 374 items of multiple drug residues in aquatic products

Other single pesticide

• Veterinary drug residues

Prohibited substances

Permitted drug for poultry products

Permitted drug for animal products

Permitted drug for aquatic products

Permitted drug for honey products

• Heavy metal content testing in food

　　Arsenic, lead, cadmium, mercury, copper, tin, antimony, aluminum, tin, sodium, calcium, potassium, zinc, manganese, phosphorus, magnesium, iron, barium, chromium, selenium, antimony, zinc, silver, beryllium, bismuth, cobalt, cesium, gallium, indium, lithium, manganese, nickel, strontium, thallium, uranium, vanadium

• Natural toxin testing

Mycotoxins

Phytotoxins

Marine biological toxins

• Environmental pollutant testing

Dioxin and PCB (Dioxin and Furan + Dioxin-PCB)

Radiation (iodine-131, cesium-134, 137, potassium-40, strontium-90)

• Allergen testing

Egg

Peanut

Soybeans

Dairy products

Almond

Fishes

Crustaceans

sesame

Gluten allergens (quantitative)

Walnut (Carya illinoensis) ingredients

Hazelnut (Corylus avellana) ingredients

Walnut (Juglans regia) ingredients

Cashew (Anacardium occidentale) ingredients

• Other pollutants testing

Melamine

Acrylamide

Maleic acid and maleic anhydride

Azodimethamide

Disodium ethylene diamine tetraacetate (EDTA)

Copper Chlorophyll Sodium

Coumarin

Cocaine

3-monochloropropanediol ester

Volatile base nitrogen

Histamine

Polycyclic aromatic hydrocarbons (PAHs)

Plasticizer

《Food microbiology testing》

Total Bacterial Count (TBC), Total Plate Count, Aerobic Plate Count (APC)

Coliform, Fecal Escherichia coli

Escherichia coli, pathogenic Escherichia coli, Escherichia coli O157:H7

Staphylococcus aureus, Staphylococcus aureus enterotoxin

Bacillus cereus

Salmonella spp.

Vibrio parahaemolyticus

Pseudomonas aeruginosa

Listeria monocytogenes, Listeria spp.

Shigella. spp

Clostridium perfringens

Campylobacter

Cronobacter sakazakii

Enterobacteria

Enterococcus

Enterobacteriaceae

Fecal Streptococci

Mold & Yeast

Identification of lactic acid bacteria and lactic acid bacteria species

Norovirus (GI), norovirus (GII)

《Nutrition and Composition Analysis》

• Nutrition labeling test

Taiwan nutrition fact

Hong Kong nutrition fact

USA nutrition fact

• Vitamin content analysis

Vitamin A, C, D2, D3, E, K1, B1, B2, B3, B5, B6, B7, B8, B9, B12,

Erythorbic acid

Vitamin E Acetate

Free L-carnitine

Niacin

• Amino acid composition analysis

19 items of free amino acids

36 items of free amino acids

18 items of Hydrolyzed amino acid

GABA (γ-aminobutyric acid)

Glutamic acid

• Analysis of functional ingredients

Sugar analysis

Fatty acid composition analysis (including EPA/DHA, trans fatty acids, etc.)

Crude fiber, dietary fiber, chicory fiber, indigestible maltodextrin

Beta-carotene

Lycopene

β-glucan

Lutein

Collagen

《Food additives limit and specification test》

• • • preservative
    • Bactericide
    • Colorant
    • Sweetener
    • Color retention agent
    • bleach
    • Antioxidants

《Species Identification Test》

• • • GMO food identification (soybeans and corn, processed products)
    • Vegetarian identification (without five pungent vegetables)
    • Five pungent vegetables identification (onion, garlic, leek, buckwheat, onion)
    • Species identification (chicken, cattle, sheep, pig, fish, egg, milk)
    • Species identification (horse, deer)
    • Mango
    • Swiftlet (Bird's Nest) Ingredients
    • Fish species identification (Atlantic salmon, tuna fish, sailfish family fish, Mackerel salmon, milkfish, shark catfishes, cod fish, Patagonian toothfish (Dissostichus eleginoides), Atlantic halibut (Pleuronectes and Reinhardtius), mullet