Phone number

0776 814700

Email

info@osiservice.it

Adress

Via Borgonuovo 44 - Isola Del Liri (FR)

Food Division

Osi S.r.l.   →  Service   →  Food Division   →  Food Division
Servizi-osi-sottocopertina-food-2

AGRI-FOOD LABORATORY

In the accredited laboratory “Accredia” (N°0353) physical, chemical and microbiological analyses are carried out, accredited at our facility or in service at other laboratories, on all foods as a form of self-control to verify the state of hygiene during the various stages of the production process.

SAMPLING AND ANALYSIS

Environmental contaminants and plant protection product residues

  • Dioxins, Polychlorinated Biphenyls (PCBs), Heavy Metals (Lead, Cadmium, Mercury), Polycyclic Aromatic Hydrocarbons (PAHs), Nitrates, Aflatoxins, Mycotoxins, Monochloropropane-1,2-diol (3-MPCD).
  • Organophosphorus, chlorinated, petroids, carbamate insecticide, growth regulators
  • Ureic, nitroaniline, triazine and other herbicides
  • Benzimidazole, dithiocarbamate, thiophthalimide, pyrimidine, triazole and other fungicides

Microbiological Hygienic Parameters

  • Total bacterial load (mesophilic load)
  • Fungi (yeasts and moulds)
  • Ureic, nitroaniline, triazine and other herbicides
  • Indexes of poor hygienic quality (Coliforms, Enterobacter, Escherichia coli, Streptococci Faecal, Clostridia, etc.)
  • Bacterial Pathogens (Salmonella, Listeria, Campylobacter, Staphylococci, Yersinia, etc.)
  • Research and identification of species

SHELF LIFE

The Shelf Life analysis is a verification of the perishability of food through advanced techniques to identify the expiration date of the products as precisely as possible.

FILTH TEST

The Filth Test analysis allows to detect light solid impurities of a mineral, vegetable or animal nature and gives information on the conditions and methods of preparation, conservation and distribution.

ALLERGENS

An allergen is a substance that is usually harmless to most people, but in some individuals (allergic subjects) can produce allergic reaction of various kinds, sometimes even very serious. The regulation identifies 14 of them.

  • Extended Nutrition Analysis
  • Merchandise Analysis on Finished Products
  • Analysis of Packaging, Materials and Objects in Contact with Food (M.o.c.a.)

WATER INTENDED FOR HUMAN CONSUMPTION

  • Verification and inspection and identification of the type of water system
  • Identification of monitoring points
  • Water sampling and analysis
  • Final report containing the certificate of analysis and indications of any corrective and/or improvement actions.

FOOD TRANSPARENCY

Food business operators are entrusted with the responsibility of taking the necessary measures to ensure the tracking and tracing of food products. With the goal of maximum transparency, it is necessary that the information include ingredients, allergens, nutritional value and expiration date for consumption. To this end, we guarantee maximum assistance in the development of labels at the producer facilities and special information menus at the distribution and catering operators’ facilities.

REGULATIONS ON THE LABELING OF FOOD PRODUCTS

The new regulations guarantee greater consumer protection as the label represents the identity card of the product, defining its origin and main nutritional content. For this reason, it must provide elements of clarity and legibility.