7. Herbs, Spices & Condiments - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    Herbs, Spices & Condiments

    Spices constitute an important group of agricultural commodities. The spices are produced from roots, barks, leaves, bulbs, stems, flowers and seeds of certain plants. Contamination by microorganisms can occur when spices are dried in the sun. While drying, plants are accessible to insects, reptiles and other animals.

    EFRAC is Highly Equipped Food Testing Division and known for providing Accurate and Precise Food Testing Results with Quickest Turn Around Time. Our microbiology department is capable of dealing with their exhaustive range of tests like bio-method validation, assay, sterility testing, preservation efficacy, microbiological limit determination catering to industries like Food manufacturers, Processors and so on.

    PARAMETERS

    The following parameters can be tested in our lab for various spices which includes

    • Total Plate count
    • Coliform count
    • Yeast & Mold count
    • Detection & Enumeration of S. aureus
    • Faecal Streptococci count
    • Detection & Enumeration of E. coli
    • Enumeration of Pseudomonas sp.
    • Detection of Salmonella spp.
    • Detection of Shigella spp.
    • Detection of C. perfringens
    • Detection of V. cholerae & V. parahaemolyticus

    METHOD OF ANALYSIS

    • IS
    • ISO
    • BAM
    • APHA

    INSTRUMENTS

    • Autoclave
    • Laminar Air Flow
    • Biosafety Cabinet, Incubator
    • CO2 Incubator
    • Hot Air Oven
    • Microscope
    RT-PCR, ELISA