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
The FACTS Laboratory offers LC-MS/MS, ELISA and PCR allergen testing. For more information refer to the Allergen Detection Information Sheet.
|ALLERGEN||LIMIT OF DETECTION||RANGE OF QUANTIFICATION||LEAD TIME**|
|*Cow’s Milk||1 ppm||1 – 1000 ppm||5|
|Casein||1 ppm||1 – 1000 ppm||5|
|Whey||1 ppm||1 – 1000 ppm||5|
|*Egg||1 ppm||1 – 1000 ppm||5|
|*Soya||1 ppm||1 – 1000 ppm||5|
|Fish||1 ppm||1 – 1000 ppm||5|
|Crustacean||1 ppm||1 – 1000 ppm||5|
|*Wheat||1 ppm||1 – 1000 ppm||5|
from wheat, rye, barley
|1 ppm||1 – 1000 ppm||5|
|*Peanut||1 ppm||1 – 1000 ppm||5|
|*Almond||1 ppm||1 – 1000 ppm||5|
|Brazil nut||1 ppm||1 – 1000 ppm||5|
|Cashew nut||1 ppm||1 – 1000 ppm||5|
|Hazelnut||1 ppm||1 – 1000 ppm||5|
|Pecan nut||1 ppm||1 – 1000 ppm||5|
|Pistachio nut||1 ppm||1 – 1000 ppm||5|
|Walnut||1 ppm||1 – 1000 ppm||5|
|Mustard||1 ppm||1 – 1000 ppm||5|
|Sesame seed||1 ppm||1 – 1000 ppm||5|
|Tree Nut Screen
almonds, brazil nuts, cashew nuts, hazelnuts, pecan nuts, pistachio nuts, walnuts
|SANAS accreditation applies to allergen detection and does not extend to the quantification of allergen residues.|
|ALLERGEN||METHOD CROSS REACTIVITY||RANGE OF QUANTIFICATION||LEAD TIME**|
|*Total Milk||No known cross-reactivity||2.5 – 25.0 ppm||7|
|Whey (β-Lactoglobulin)||Possible cross-reaction to hemp seeds.||0.5 – 13.5 ppm||7|
|Casein||No known cross-reactivity||0.5 – 13.5 ppm||14|
|*Egg||No known cross-reactivity||2.5 – 25.0 ppm||7|
|Egg||No known cross-reactivity||0.5 – 13.5 ppm||14|
|Lysozyme||No known cross-reactivity||0.05 – 4.0 ppm||14|
|*Soya||No 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 ppm||7|
|Crustacean||Low levels of cross-reactivity reported to curcuma, mussels, mustard, beans and arthropods.||20 – 160 ppm||14|
|*Gluten||No known cross-reactivity||5 – 80 ppm||7|
|Hydrolysed Gluten||No known cross-reactivity||10 – 270 ppm||14|
|*Peanut||Potential cross-reactivity to other legumes (chickpea, lima bean, lentils, fenugreek), green pea and wheat semolina.||1.25 – 20 ppm||7|
|*Almond||Cross-reaction to apricot stone, mahaleb cherry, mulberries and other plants from genus Prunus possible.||2.5 – 20 ppm||7|
|Mustard||Antibodies 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 mustard||14|
|Sesame seed||No known cross-reactivity||2.5 – 20 ppm sesame||14|
Macadamia nutNo known cross-reactivity0.4 ppm Macadamia nut DNA14
|ALLERGEN||METHOD CROSS REACTIVITY||LIMIT OF DETECTION||LEAD TIME**|
|*Fish||Cross reactivity was observed with DNA extracts from muscovy duck (Cairina moschata).||1.0 ppm fish DNA||14|
|*Celery||No known cross-reactivity||0.4 ppm celery DNA||14|
|*Mustard||No known cross-reactivity||0.4 ppm mustard DNA||14|
|Wheat||No known cross-reactivity||< 50 pg genomic DNA||14|
|Rye||No known cross-reactivity||< 50 pg rye DNA||14|
|Pecan nut||Cross reactivity was observed with DNA extracts from shagbark hickory (Carya ovata)||0.4 ppm pecan DNA||14|
|Mollusc||No known cross-reactivity||0.4 ppm mollusc DNA||14|
|Brazil nut||No known cross-reactivity||0.4 ppm brazil nut||14|
|PACKAGE||METHOD||DETECT||LIMIT OF DETECTION||LEAD TIME**|
|Vegan Screen||LC-MS/MS||Gelatine, Mammal muscle tissue, Fish, Crustacean, Molluscs, Avian species, Egg and Milk||0.01%||14|
|Milk Screen||LC-MS/MS||Almond, Bovine milk, Buffalo milk, Cashew, Coconut, Goat’s milk, Oat, Rice, Sheep’s milk and Soy||0.01%||14|
|Gelatine Speciation||LC-MS/MS||Bovine, Fish and Pork||0.01%||14|
|Multi Allergen Screen||LC-MS/MS||Crustacean, Hen’s egg, Fish, Cow’s milk, Mustard, Peanut, Sesame, Soy and Wheat||1ppm||14|
|Tree Nut Screen||LC-MS/MS||Almonds, Brazil nuts, Cashew nuts, Hazelnuts, Pecan nuts, Pistachio nuts and Walnuts||1ppm||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.
ANIMAL SPECIES DETECTION & QUANTIFICATION
SPECIES-SPECIFIC – DETECTION IN MIXED INGREDIENT COMMODITIES (DETECTION OF ADULTERATION)
|ANIMAL SPECIES||METHOD||SPECIFICITY||LIMIT OF DETECTION||RANGE OF QUANTIFICATION||LEAD 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 Deer||0.1 – 0.5%
|Single meat species quantitative||LC-MS/MS||Beef or Pork or Sheep or Chicken||0.001%||0.001 – 10%||14|
|Gelatine speciation||LC-MS/MS||Bovine, Fish and Pork||0.01%||N/A||14|
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.
DNA SEQUENCING FOR SPECIES IDENTIFICATION IN SINGLE SPECIES COMMODITIES
|ANIMAL SPECIES||METHOD||LEAD TIME**|
|Animal and Fish species identification.
Not suitable for products containing more than one species
FOOD FRAUD AND AUTHENTICITY
SPICES & COMMODITIES
|Microscopic assessment of herbs & spices for authenticity and the detection of adulterants||Allspice , 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.
|Microscopic assessment of crystalline ingredients||Salt, Sugar and Dextrose||14|
|Microscopic detection of starch adulterants||Maize and Wheat Starch||14|
|Other||Onion powder, Tea, Whey powder, Bone meal, Cheese, etc.||14|
FOREIGN OBJECT IDENTIFICATION
|#Scanning Electron Microscopy, Energy Dispersive X-Ray Spectroscopy||Unidentified objects or visual contamination of food products||14|
HONEY AUTHENTICITY SCREENING
|Honey Quality and Authenticity Testing||Interpretation 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|
|#Fatty acids methyl esters test||Coconut oil diluted with palm or sunflower oils||12|
|#Peroxide||Oxidative potential of oils||14|
|#Dioxins||Presence of dioxins in oil samples||o/r|
|#Azo Dyes||Detection of illegal dyes present in spices, oils etc.||12|
|#Melamine||Detection of illegal presence of melamine in milk and related products||12|
|#ASTA colour Capsaicin Testing||Colour and pungency testing of chilli-based spices to detect for adulteration||o/r|
|#Gelatin||Determine compliance to processed meat standard (R. 1283)||o/r|
|Animal, Fish, Plant and Insect species identification||DNA sequencing
Please Note: In processed food (e.g. canned samples.), DNA may be altered or fragmented. This may lead to unsuccessful species identification.
|Durum wheat||Quantification of common wheat (Triticum aestivum) in durum wheat products (Triticum durum)||14|
|#Nutritional analysis||To make nutrient content claims, as part of customer requirements, for competitive advantage||17 – 20|
|#Vitamins||Determining vitamin content to make claims as per R.146||17 – 20|
|#Minerals||Determining mineral content to make claims as per R.146||14|
|#Amino acids||Profiling of amino acids to make a protein related claim as per R.146||o/r|
|#Sugar alcohols||Determine alcohol sugar content e.g. xylitol||17|
|#Artificial sweeteners||Quantify single/multiple artificial sweeteners e.g. aspartame||17|
|#Alcohol testing||Determination of alcohol content for claims as per R.146||o/r|
|#Cholesterol||Determination of cholesterol content for claims as per R.146||o/r|
|#Glyceamic Index||Determine whether a GI claim may be made||o/r|
|#Heavy metals||Testing of food products for contamination with heavy metal contamination or adulteration||17 – 20|
|#Pesticides||Testing of food products for contamination with unlegislated or high levels of pesticides||17 – 20|
|#Microbiological testing on non- perishables||Testing of food products for contamination with microorganisms||14|
|# Microbial species identification||To determine species||o/r|
|#Mycotoxins||Testing of food products for contamination with mycotoxins||14|
|#Shelf life testing||To determine date of durability of a food product||o/r|
|#pH, Brix, Acidity, Density||To determine quality aspects of food products||10|
|#Caffeine||Determining Caffeine content in order to comply with the Soft Drink regulations||o/r|
|#GMO||To 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|
|#Histamine||Indicator of fish spoilage||o/r|
|#Benzoic and Sorbic acid||To determine whether a food product complies with regulatory requirements||o/r|
|#Antioxidants||Determine Antioxidant content||o/r|
|#Polyphenols & Catechins||Determine Polyphenol and Catechin content||o/r|
|#SO2||To determine the amount of sulphur dioxide present in a sample (only applicable to rinse water and food products)||14|
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.
|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.
|FACTS Environmental Surface swab kit||The 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 plates||The 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.
PLEASE REFER TO https://www.factssa.com/our-services/rapid-kits-on-site-testing/ FOR MORE INFORMATION.