Testing Catalogue

We can assist your company in achieving your commercial objectives in crucial areas, such as food product safety, quality and authenticity, innovation and meeting the demands of legislation and consumers. As your partner, FACTS strives to understand your specific needs, applying a flexible approach, leading-edge science and a mentality for co-operative and integrated work to deliver uncompromising value and services. For more information on the FACTS laboratory accreditation status, view our SANAS accreditation certificate or contact us for more information.

Please note: * SANAS accredited methods, ** Working days, # Facilitated Test

FOOD ALLERGENS

The FACTS Laboratory offers LC-MS, ELISA and PCR allergen testing. For more information refer to the the Allergen Detection Information Sheet.

LC-MS
ALLERGENLIMIT OF DETECTIONRANGE OF QUANTIFICATIONLEAD TIME**
LC-MS
Cow’s Milk1 ppm1 – 1000 ppm5
Casein1 ppm1 – 1000 ppm5
Whey1 ppm1 – 1000 ppm5
Egg1 ppm1 – 1000 ppm5
Soya1 ppm1 – 1000 ppm5
Crustacean1 ppm1 – 1000 ppm5
Wheat1 ppm1 – 1000 ppm5
Gluten
from wheat, rye, barley
1 ppm1 – 1000 ppm5
Peanut1 ppm1 – 1000 ppm5
Almond1 ppm1 – 1000 ppm5
Brazil nut1 ppm1 – 1000 ppm5
Cashew nut1 ppm1 – 1000 ppm5
Hazelnut1 ppm1 – 1000 ppm5
Pecan nut1 ppm1 – 1000 ppm5
Pistachio nut1 ppm1 – 1000 ppm5
Walnut1 ppm1 – 1000 ppm5
Mustard1 ppm1 – 1000 ppm5
ELISA
ALLERGENMETHOD CROSS REACTIVITYRANGE OF QUANTIFICATIONLEAD TIME**
ELISA
*Total MilkNo known cross-reactivity2.5 – 25.0 ppm5 – 7
Whey (β-Lactoglobulin)Possible cross-reaction to hemp seeds.0.5 – 13.5 ppm5 – 7
CaseinNo known cross-reactivity0.5 – 13.5 ppm10-14
*EggNo known cross-reactivity2.5 – 25.0 ppm5 – 7
EggNo known cross-reactivity0.5 – 13.5 ppm10 – 14
LysozymeNo known cross-reactivity0.05 – 4.0 ppm10 – 14
*SoyaNo known cross-reactivity
Please note that in highly processed products (e.g. refined / bleached / deodorized / hydrolysed), soy may not be detected by the assay.  This includes, but is not limited to soy sauce, soy oil, HVP.
2.5 – 25.0 ppm5 – 7
CrustaceanLow levels of cross-reactivity reported to curcuma, mussels, mustard, beans and arthropods.20 – 160 ppm10 – 14
*GlutenNo known cross-reactivity5 – 80 ppm5 – 7
Hydrolysed GlutenNo known cross-reactivity10 – 270 ppm10 – 14
*PeanutPotential cross-reactivity to other legumes (chickpea, lima bean, lentils, fenugreek), green pea and wheat semolina.1.25 – 20 ppm5 – 7
*AlmondCross-reaction to apricot stone, mahaleb cherry, mulberries and other plants from genus Prunus possible.2.5 – 20 ppm5 – 7
MustardAntibodies cross-react with rapeseed (67%) and possibly with seeds of other Brassica spp. Cross reactivity to kidney beans, pinto beans, white beans and linseed also observed.0.5 – 13.5 ppm mustard10 – 14
Sesame seedNo known cross-reactivity2.5 – 20 ppm sesame10 – 14
PCR
ALLERGENMETHOD CROSS REACTIVITYLIMIT OF DETECTIONLEAD TIME**
PCR
*FishCross reactivity was observed with DNA extracts from muscovy duck (Cairina moschata).1.0 ppm fish DNA10 – 14
*CeleryNo known cross-reactivity0.4 ppm celery DNA10 – 14
*MustardNo known cross-reactivity0.4 ppm mustard DNA10 – 14
WheatNo known cross-reactivity< 50 pg genomic DNA10 – 14
RyeNo known cross-reactivity< 50 pg rye DNA10 – 14
Cashew nutNo known cross-reactivity0.4 ppm cashew DNA10 – 14
HazelnutNo known cross-reactivity0.4 ppm Hazelnut DNA10 – 14
Pecan nutCross reactivity was observed with DNA extracts from shagbark hickory (Carya ovata)0.4 ppm pecan DNA10 – 14
Pistachio nutNo known cross-reactivity0.4 ppm pistachio DNA10 – 14
WalnutNo known cross-reactivity0.4 ppm walnut DNA10 – 14
Macadamia nutNo known cross-reactivity0.4 ppm Macadamia nut DNA10 – 14
MolluscNo known cross-reactivity0.4 ppm mollusc DNA10 – 14
Brazil nutNo known cross-reactivity0.4 ppm brazil nut10 – 14

All above methods can be performed on surface swabs and air plates. It is important to note that all swab results are qualitative, regardless of the method, and that the lab is not accredited for any swab analyses.
Please Note: In processed food (e.g. heat treatment, dehydration, etc.), proteins may be altered or fragmented, this may have an impact on the recovery/cross reactivity.

QUALITATIVE ANIMAL SPECIES DETECTION

SPECIES-SPECIFIC – DETECTION IN MIXED INGREDIENT COMMODITIES (DETECTION OF ADULTERATION)

ANIMAL SPECIESMETHODSPECIFICITYLIMIT OF DETECTIONLEAD TIME**
DNA-based screening for 24 animal species:PCR-microarray
Any product / derivative from the 24 species listed (e.g. milk from cow / gelatin from pork) will be detected.
Cattle (Beef, Bison) Water buffalo, Pork, Sheep, Goat, Equine (Horse, Donkey), Hare, Rabbit, Chicken, Turkey, Goose, Mallard Duck, Muscovy Duck, Pheasant, Ostrich, Kangaroo, Springbok, Fallow Deer, Red Deer, Canine, Cat, Camel, Reindeer and Roe Deer0.1 – 0.5%
(matrix dependent)
10 – 14

DNA SEQUENCING FOR SPECIES IDENTIFICATION IN SINGLE SPECIES COMMODITIES

ANIMAL SPECIESMETHODLEAD TIME**
Animal and Fish species identification.
Please enquire
DNA sequencing
Not suitable for products containing more than one species
10 – 14

FOOD FRAUD AND AUTHENTICITY

SPICES & COMMODITIES

METHODEXAMPLELEAD TIME**
Microscopic assessment of herbs & spices for authenticity and the detection of adulterantsAllspice , Annatto , Basil Leaves , Bay Leaves , Bun spice , Capsicum , Cocoa powder , Tomato Pomace , Cardamom , Caraway , Celery Seeds , Cinnamon, Cloves , Celery Coriander , Cilantro , Cumin Seeds Curry leaves , Fenugreek Seeds , Garlic powder, Ginger, Marjoram , Mustard Seeds , Nutmeg , Mint Oregano , Paprika , Parsley , Pepper (Black & White) , Rosemary , Saffron , Sage , Sesame seeds , Thyme, Turmeric, etc.

PLEASE ENQUIRE IF THE HERB/SPICE YOU NEED TO AUTHENTICATE IS NOT LISTED ABOVE.

10 – 14
Microscopic assessment of crystalline ingredientsSalt, Sugar and Dextrose10 – 14
Microscopic detection of starch adulterantsMaize and Wheat Starch10 – 14
OtherOnion powder, Tea, Whey powder, Bone meal, Cheese, etc.10 – 14

FOREIGN OBJECT IDENTIFICATION

METHODEXAMPLELEAD TIME**
#Scanning Electron Microscopy, Energy Dispersive X-Ray SpectroscopyUnidentified objects or visual contamination of food products10 – 14

HONEY AUTHENTICITY SCREENING

METHODEXAMPLELEAD TIME**
Honey Quality and Authenticity TestingInterpretation of results in terms of compliance with the Regulations Relating to the Grading, Packing and Marking of Honey and Mixtures of Bee Products intended for sale in the Republic of South Africa (R. 835/2000).
Contact us for more information
17 – 20

OIL AUTHENTICITY

METHODEXAMPLELEAD TIME**
#Fatty acids methyl esters testCoconut oil diluted with palm or sunflower oils10 – 12
#PeroxideOxidative potential of oils7 – 14
#DioxinsPresence of dioxins in oil sampleso/r

ADULTERANTS

METHODEXAMPLELEAD TIME**
#Azo DyesDetection of illegal dyes present in spices, oils etc.10 – 12
#MelamineDetection of illegal presence of melamine in milk and related products 10 – 12
#ASTA colour Capsaicin TestingColour and pungency testing of chilli-based spices to detect for adulterationo/r
#GelatinDetermine compliance to processed meat standard (R. 1283)o/r
Animal, Fish, Plant and Insect species identificationDNA sequencing
Please Note: In processed food (e.g. canned samples.), DNA may be altered or fragmented. This may lead to unsuccessful species identification.
10 – 14

NUTRITIONAL ANALYSIS

NUTRITIONAL TESTING

METHODEXAMPLELEAD TIME**
#Nutritional analysisTo make nutrient content claims, as part of customer requirements, for competitive advantage17 – 20
#VitaminsDetermining vitamin content to make claims as per R.14617 – 20
#MineralsDetermining mineral content to make claims as per R.14610 – 14
#Amino acidsProfiling of amino acids to make a protein related claim as per R.146o/r
#Sugar alcoholsDetermine alcohol sugar content e.g. xylitol14 – 17
#Artificial sweetenersQuantify single/multiple artificial sweeteners e.g. aspartame14 – 17
#Alcohol testingDetermination of alcohol content for claims as per R.146o/r
#CholesterolDetermination of cholesterol content for claims as per R.146o/r
#Glyceamic IndexDetermine whether a GI claim may be madeo/r

CONTAMINANTS

METHODEXAMPLELEAD TIME**
#Heavy metalsTesting of food products for contamination with heavy metal contamination or adulteration17 – 20
#PesticidesTesting of food products for contamination with unlegislated or high levels of pesticides17 – 20
#Microbiological testing on non- perishablesTesting of food products for contamination with microorganisms10 – 14
# Microbial species identificationTo determine specieso/r
#MycotoxinsTesting of food products for contamination with mycotoxins10 – 14

OTHER ANALYSES

METHODEXAMPLELEAD TIME**
#Shelf life testingTo determine date of durability of a food producto/r
#pH, Brix, Acidity, DensityTo determine quality aspects of food products7 – 10
#CaffeineDetermining Caffeine content in order to comply with the Soft Drink regulationso/r
#GMOTo determine whether a food product complies with GMO regulatory requirements (In South Africa, this only applies to product containing Maize, Canola, Cotton and Soy)o/r
#HistamineIndicator of fish spoilageo/r
#Benzoic and Sorbic acidTo determine whether a food product complies with regulatory requirementso/r
#AntioxidantsDetermine Antioxidant contento/r
#Polyphenols & CatechinsDetermine Polyphenol and Catechin contento/r
#SO2To determine the amount of sulphur dioxide present in a sample (only applicable to rinse water and food products)10 – 14

CUSTOM ANALYSES

Should you require any other analytical support, our multidisciplinary analytical team offers clients a customisable service to test something unusual, confirm a hunch, bridge a gap or simply offer peace of mind.

#Facilitated Testing

Test results may be generated by FACTS or a laboratory competent in performing the requested analysis.

When the analysis is #facilitated, FACTS provides the following services where applicable or as per instruction from the client:

Sourcing an appropriate laboratory for sample matrix and objective of analyses.

Coordinating sample distribution and analyses.

Interpretation of results are in the context of the relevant South African regulations where applicable, with guidance documents, standards, or scientific literature.

Presentation of results, background information and interpretations in an easy-to-understand report.

The lead times for facilitated testing is subject to change and may be altered by number of samples and laboratory capacity.

FACTS SAMPLING KITS

FACTS supply below sampling kits for allergen control validation purposes. The intent is that samples are submitted to the FACTS laboratory for analyses.

KITPURPOSE
FACTS Environmental Surface swab kitThe kit provides all the materials required for the collection of a surface swab sample for the detection of allergenic residues by means of ELISA or PCR.
FACTS Air platesThe passive aerial allergen contamination estimation kit provides all the materials required for the collection of environmental dust samples, from which the content of allergenic cross contamination can be estimated.

RAPID TESTING KITS

FACTS sell a variety of rapid testing kits that detect e.g. food allergens and meat species. These kits are ideal for on-site verification and screening activities and can be used to test e.g. rinse water, surface swabs, ingredients and finished products.

It is important to note that when using a rapid kit for ingredient and product testing it must be ensured that the system is validated for the specific ingredient / product. Contact us if you need assistance with such validation studies.

BRANDKITTESTS PER KIT
3MClean-Trace Surface Protein Plus Allergen60
Clean-Trace Surface Protein Plus50
Miulab Heating Block1
HygienaGlutenTox®•Pro25
GlutenTox®•Pro10
AllerSnapTM100
AllerSnapTM25
Dry block incubator1
PRO-CleanTM100
PRO-CleanTM25
Biocheck FlowThroughTMGluten R5 Food5
Gluten R5 Swabs5
Raw COW5
Raw HORSE5
Raw PIG5
Raw SHEEP5
Raw POULTRY5
Neogen 3D RevealMulti-Tree Nut10
Egg10
Almond10
Gluten10
Hazelnut10
Peanut10
Crustacean10
Soy10
Milk10
Mustard10
Sesame10

* SANAS accredited methods       ** Working days        # Facilitated Test

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