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Biological Testing

SITARC is committed to providing reliable and precise biological testing services for your food products with the support of advanced laboratories and experienced professionals. We help minimize the risk of microbiological contamination and ensure compliance with food safety regulations, thereby safeguarding your brand reputation and customers.
The increasing risk of microbiological contamination highlights the need for businesses within the food supply chain to test their food products for various harmful food-borne micro-organisms. These include pathogens like Campylobacter, Salmonella, E.coli, and Listeria, as well as spoilage organisms like Yeasts and Moulds.
At SITARC, we understand this need that’s why our skilled microbiologists use advanced techniques to accurately test and inspect food products for potentially harmful food-borne micro-organisms and assess their shelf-life.
Our advanced testing approaches help ensure that products are safe for consumption and free from harmful micro-organisms throughout the full product life cycle, even after the packaging has been opened.

Common parameters undertaken for microbiological testing of food products

Escherichia coli
Coliform
Total plate count
Yeasts and Moulds
Salmonella
Shigella
Faecal streptococci
Staphylococcus aureus
Vibrio cholerae
Vibrio parahaemolyticus
Sulphite Reducing Anaerobes
Pseudomonas Aeruginosa

Heavy Metal Testing:

At SITARC we conduct comprehensive testing and analysis to identify the presence of toxic substances like Arsenic, Mercury, Cadmium and Lead in your food products.

Common parameters undertaken in heavy metal testing of food products:

Aluminium (Al)
Antimony (Sb)
Arsenic (As)
Barium (Ba)
Boron (B)
Cadmium (Cd)
Calcium (Ca)
Chromium (Cr)
Cobalt (Co)
Copper (Cu)
Iron (Fe)
Lead (Pb)
Magnesium (Mg)
Manganese (Mn)
Mercury (Hg)
Nickel (Ni)
Selenium (Se)
Silver (Ag)
Sodium (Na)

Nutritional Analysis:

At SITARC, we scientifically validate and provide businesses with precise and reliable nutrient information like protein, moisture, ash, fat profile, sugar profile, total dietary fibre, etc., which helps them in product labelling.
Energy
Total Fat
Protein
Carbohydrates
Sugars
Minerals
Dietary Fiber
Cholesterol
Unsaturated Fatty acids
Saturated Fatty acids
Trans fatty acids
Vitamins

Adulterants:

Adulterants are added to food products intentionally to cut costs and can be present in varying amounts. Some of them are harmless, while others can be highly toxic. We test and analyse food samples for the presence of adulterants and provide precise and reliable results.
Detection of smashed potatoes, sweet potatoes and other in ghee/butter
Detection of starch in milk & milk products
Detection of other oil in coconut oil
Detection of sugar solution in honey
Detection of added colour in food grains
Detection of iron fillings in atta/maida/suji(rawa)
Detection of Rhodamine B in ragi
Detection of artificial /Water soluble synthetic colour in chilli powder
Detection of argemone Oil in edible oil
Detection of mineral/Caster Oil in
Detection of artificial colour in turmeric powder
Detection of Malachite green in green chilli and green vegetable
Detection of artificial colour on green peas
Detection of iron filling in tea leaves
Detection of Mentil yellow in sweets
Detection of Vanaspati in ghee/butter.

Other Contaminants:

At SITARC we also carry out trace analysis to detect and quantify unknown substances.
Ethylene Oxide
Melamine
Food Additives
Illegal Dyes
We employ globally recognized approaches and processes in compliance with the following standards to execute reliable and precise testing and inspection of food samples at short lead-times and affordable pricing.
Indian Standards (IS)
World Health Organisation (WHO)
The Food Safety and Standards Act (FSSAI)
Official Methods of Analysis (AOAC)
American Public Health Association Standards (APHA)
At SITARC we are fully equipped to test the following food products:
Dairy Products:
Milk: Buffalo Milk, Cow Milk, Goat and Sheep Milk, Mixed Milk, Standardized Milk Toned, and Double Toned, Skimmed, Full Cream Milk. Cream, Malai, Dahi or Curd, Chhena or Paneer, all types of cheese.
Dairy-Based Desserts / Confections: Ice Creams, Kulfis, Ice cream Mix, Frozen Desserts, Frozen Confections, Milk Ice, Milk Lolly, Khoya Evaporated / Condensed Milk and Milk Products like Butter / Ghee/ Milk Fat, Chakka, Shrikhand and Whey Products.
Fats / Oils:
Oils: Coconut Oil, Cotton Seed Oil, Ground Nut Oil, Linseed Oil, Mahua Oil, Rapeseed Oil, Mustard Oil, Rapeseed Oil with Low Erucic Acid, Olive Oil, Poppy Seed Oil, Safflower Oil, Taramira oil, Til Oil, Niger Seed Oil, Soybean Oil, Maize Oil, Refined Vegetable Oil, Almond Oil, Watermelon Seed Oil, Palm Oil, Palmmolein, Palm Kernel Oil, Sunflower Seed Oil, Rice Bran Oil, Blended Edible Vegetable Oil. Edible Fats: Beef Fat, Mutton Fat, Goat Fat, Lard Cocoa Butter, Refined Salseed Fat, Kokum Fat, Mango Kernel Fat, Dhupa Fat, Phulwara Fat.
Hydrogenated Vegetable Oil: Vanaspati, Bakery Shortening.
Non-Alcoholic Beverages:
Black Tea, Coffee, Chicory, Coffee-Chicory Mixture and Carbonated Beverages.
Cereals
Atta
Maida
Semolina
Besan
Pearl Barley (Jau)
Chrysene
Salts, Spices, Condiments and Related Products:
Caraway (Siahjira): Caraway Black (Siahjira) Whole, Caraway (Siahjira) Powder, Caraway (Siahjira) Whole
Cardamom (Elaichi): Cardamom (ChhotiElaichi) Whole, Cardamom (ChhotiElaichi) Seeds, Cardamom (Chhoti Elaichi) Powder, Large Cardamom (BadiElaichi) Whole, Large Cardamom (BadiElaichi) Seeds, Large Cardamom (BadiElaichi) Powder.
Cinnamon (Dalchini): Cinnamon (Dalchini) Whole, Cinnamon (Dalchini) Powder.
Cassia (Taj): Cassia (Taj) Whole, Cassia (Taj) Powder.
Cloves (Laung): Cloves (Laung) Whole, Cloves (Laung) Powder.
Coriander (dhania): Coriander (Dhania) Whole, Coriander (Dhania) Powder
Cumin (Zeera / Kalonji): Cumin (Safed Zeera) Whole, Cumin (Safed Zeera) Powder, Cumin Black (Kalonji) Whole Cumin Black (Kalonji) Powder.
Fennel (Saunf): Fennel (Saunf) Whole, Fennel (Saunf) Powder.
Fenugreek (Methi): Fenugreek (Methi) Whole, Fenugreek (Methi) Powder.
Ginger (Sonth, Adrak): Ginger (Sonth, Adrak) Whole, Ginger (Sonth, Adrak) Powder, Ginger Oleoresin (Isi).
Mustard (Rai, Sarson): Mustard (Rai, Sarson) Whole, Mustard (Rai, Sarson) Powder.
Nutmeg (Jaiphal): Nutmeg (Jaiphal) Whole, Nutmeg (Jaiphal) Powder.
Pepper Black (Kalimirch): Pepper Black (Kalimirch) Whole, Pepper Black (Kalimirch) Powder. Light Black Pepper
Pin Heads
Poppy (Khaskhas)
Saffron (Kesar) – Whole/Powder
Turmeric (Haldi)
Curry Powder
Mixed Masala
Aniseed (Saunf)
Ajwain (Bishops Seeds)
Dried Mango: Slices, Dried Mango Powder (Amchur)
Pepper White: Pepper White Whole, Pepper White Powder
Garlic (Lehsun)
Celery
Dehydrated Onion (Sukha Pyaj)
Asafoetida (Hing)
Edible Common Salt:

Edible Common Salt, Iodised Salt Iron Fortified Common Salt, Potassium Iodate, Iron Fortified Iodised Salt.

Food chemical and microbiological testing and analysis establishes your commitment to food safety, minimizing the risk of product recalls.

Group Testing as per
Food & Agricultural Products
All types of Food Indian Standard, APHA and AOAC