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Quh-Lab - Lebensmittelsicherheit

Our Speciality

Know-how and Experience.

 

Labor - Quh-Lab

Laboratory

Our lab is specialized on microbiological and chemical safety of food and utensils. Furthermore, we are operative in the area of microbiological and molecular genetic research .

The majority of our procedures are accredited. Please contact us for an up-to-date list of the accredited procedures.

Product groups

  • Food (all groups)
  • Surfaces (monitoring of cleaning and disinfection)
  • Air
  • Feeding stuff
  • Water
  • Utensils
  • Textiles
  • Pharmaceutical products
  • Cosmetics

 

All of the practiced procedures are according to §64 Methods of the LFGB "Code covering Food, Articles of Daily Use and Feeding Stuff". Differing procedures are validated.

Our analyses are generally finished within 7 days. (with the exception of flash tests or time-consuming tests)

Private customer area

Analysis reports are available in PDF form or hardcopy. The reports are accessible in a private customer area on this website in addition to the adequate overviews. The results can be downloaded in an EXCEL form, so you can compile your own overview.

In the private customer area there is the possibility to commission an order of samples along with the request of collecting the samples.

Please ask for an offer for the following parameters: (not listed analyses are gladly offered on request)

Microbiology

  • Detection and identification of microorganisms (aerobe, micro aerobe and anaerobe bacteria, yeast and mold) with conventional microbiological as well as molecular biological methods.
  • Conventional culture methods: Colony counting, MPN method, selective enrichment, membrane filtration.
  • Contact samples, swab samples
  • Flash tests: RT-PRC, ELISA, germ count

Molecular biology

  • Inhibitors/ growth promoters
  • Pathogen-Screening
  • GMOs (35S/NOS/FMV-Screening)
  • Allergens (Sesame, lupine, soy, ...)
  • Analyses according to the "Lebensmittel-Kennzeichnungs VO" (Food Labeling Regulations)

Chemistry and food ingredients including the evaluation of the marketability according to guiding principles

  • Fat content
  • BEFFE
  • Tissue protein / meat protein
  • Hydroxyproline
  • Determination of nutritional values
  • "Big 4": Determination of calorific value, protein content, carbohydrate- and fat content per 100 grams of the product.
  • "Big 8": additional determination of sugar content of carbohydrates, the content of saturated fat, dietary fibre and sodium content.

Genetically engineering laboratory/ research and development

Together with German and European partners we search in particular to develop fast and secure detection methods for pathogens, but also to produce food and fuel eco-friendly, in other words to make the production more sustainable.

For detailed information, please visit Research and Development.

Area for Research partners only below here

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