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.

	ALLERGEN	LIMIT OF DETECTION	RANGE OF QUANTIFICATION	LEAD TIME**
LC-MS
LC-MS
	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
	Crustacean	1 ppm	1 – 1000 ppm	5
	Wheat	1 ppm	1 – 1000 ppm	5
	Gluten 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

	ALLERGEN	METHOD CROSS REACTIVITY	RANGE OF QUANTIFICATION	LEAD TIME**
ELISA
ELISA
	*Total Milk	No known cross-reactivity	2.5 – 25.0 ppm	5 – 7
	Whey (β-Lactoglobulin)	Possible cross-reaction to hemp seeds.	0.5 – 13.5 ppm	5 – 7
	Casein	No known cross-reactivity	0.5 – 13.5 ppm	10-14
	*Egg	No known cross-reactivity	2.5 – 25.0 ppm	5 – 7
	Egg	No known cross-reactivity	0.5 – 13.5 ppm	10 – 14
	Lysozyme	No known cross-reactivity	0.05 – 4.0 ppm	10 – 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	5 – 7
	Crustacean	Low levels of cross-reactivity reported to curcuma, mussels, mustard, beans* and arthropods.*	20 – 160 ppm	10 – 14
	*Gluten	No known cross-reactivity	5 – 80 ppm	5 – 7
	Hydrolysed Gluten	No known cross-reactivity	10 – 270 ppm	10 – 14
	*Peanut	Potential cross-reactivity to other legumes (chickpea, lima bean, lentils, fenugreek), green pea* and wheat semolina.*	1.25 – 20 ppm	5 – 7
	*Almond	Cross-reaction to apricot stone, mahaleb cherry, mulberries and other plants from genus Prunus possible.	2.5 – 20 ppm	5 – 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	10 – 14
	Sesame seed	No known cross-reactivity	2.5 – 20 ppm sesame	10 – 14

	ALLERGEN	METHOD CROSS REACTIVITY	LIMIT OF DETECTION	LEAD TIME**
PCR
PCR
	*Fish	Cross reactivity was observed with DNA extracts from muscovy duck (Cairina moschata).	1.0 ppm fish DNA	10 – 14
	*Celery	No known cross-reactivity	0.4 ppm celery DNA	10 – 14
	*Mustard	No known cross-reactivity	0.4 ppm mustard DNA	10 – 14
	Wheat	No known cross-reactivity	< 50 pg genomic DNA	10 – 14
	Rye	No known cross-reactivity	< 50 pg rye DNA	10 – 14
	Cashew nut	No known cross-reactivity	0.4 ppm cashew DNA	10 – 14
	Hazelnut	No known cross-reactivity	0.4 ppm Hazelnut DNA	10 – 14
	Pecan nut	Cross reactivity was observed with DNA extracts from shagbark hickory (Carya ovata)	0.4 ppm pecan DNA	10 – 14
	Pistachio nut	No known cross-reactivity	0.4 ppm pistachio DNA	10 – 14
	Walnut	No known cross-reactivity	0.4 ppm walnut DNA	10 – 14
	Macadamia nut	No known cross-reactivity	0.4 ppm Macadamia nut DNA	10 – 14
	Mollusc	No known cross-reactivity	0.4 ppm mollusc DNA	10 – 14
	Brazil nut	No known cross-reactivity	0.4 ppm brazil nut	10 – 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 SPECIES	METHOD	SPECIFICITY	LIMIT OF DETECTION	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% (matrix dependent)	10 – 14

DNA SEQUENCING FOR SPECIES IDENTIFICATION IN SINGLE SPECIES COMMODITIES

ANIMAL SPECIES	METHOD	LEAD 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

METHOD	EXAMPLE	LEAD TIME**
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.	10 – 14
Microscopic assessment of crystalline ingredients	Salt, Sugar and Dextrose	10 – 14
Microscopic detection of starch adulterants	Maize and Wheat Starch	10 – 14
Other	Onion powder, Tea, Whey powder, Bone meal, Cheese, etc.	10 – 14

FOREIGN OBJECT IDENTIFICATION

METHOD	EXAMPLE	LEAD TIME**
^#Scanning Electron Microscopy, Energy Dispersive X-Ray Spectroscopy	Unidentified objects or visual contamination of food products	10 – 14

HONEY AUTHENTICITY SCREENING

METHOD	EXAMPLE	LEAD TIME**
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

OIL AUTHENTICITY

METHOD	EXAMPLE	LEAD TIME**
^#Fatty acids methyl esters test	Coconut oil diluted with palm or sunflower oils	10 – 12
^#Peroxide	Oxidative potential of oils	7 – 14
^#Dioxins	Presence of dioxins in oil samples	o/r

ADULTERANTS

METHOD	EXAMPLE	LEAD TIME**
^#Azo Dyes	Detection of illegal dyes present in spices, oils etc.	10 – 12
^#Melamine	Detection of illegal presence of melamine in milk and related products	10 – 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.	10 – 14

NUTRITIONAL ANALYSIS

NUTRITIONAL TESTING

METHOD	EXAMPLE	LEAD TIME**
^#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	10 – 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	14 – 17
^#Artificial sweeteners	Quantify single/multiple artificial sweeteners e.g. aspartame	14 – 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

CONTAMINANTS

METHOD	EXAMPLE	LEAD TIME**
^#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	10 – 14
^#Microbial species identification	To determine species	o/r
^#Mycotoxins	Testing of food products for contamination with mycotoxins	10 – 14

OTHER ANALYSES

METHOD	EXAMPLE	LEAD TIME**
^#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	7 – 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)	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.

KIT	PURPOSE
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.

BRAND	KIT	TESTS PER KIT
3M	Clean-Trace Surface Protein Plus Allergen	60
	Clean-Trace Surface Protein Plus	50
	Miulab Heating Block	1
Hygiena	GlutenTox®•Pro	25
	GlutenTox®•Pro	10
	AllerSnap^TM	100
	AllerSnap^TM	25
	Dry block incubator	1
	PRO-Clean^TM	100
	PRO-Clean^TM	25
Biocheck FlowThrough^TM	Gluten R5 Food	5
	Gluten R5 Swabs	5
	Raw COW	5
	Raw HORSE	5
	Raw PIG	5
	Raw SHEEP	5
	Raw POULTRY	5
Neogen 3D Reveal	Multi-Tree Nut	10
	Egg	10
	Almond	10
	Gluten	10
	Hazelnut	10
	Peanut	10
	Crustacean	10
	Soy	10
	Milk	10
	Mustard	10
	Sesame	10

* SANAS accredited methods ** Working days ^# Facilitated Test

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