Chemical and Microbiological analyses

Chemical and Microbiological analyses

The HACCP LAB, guarantees the performance analysis through an integrated system, ensuring test quality, ensuring the accuracy and reliability of results. All tests are based on standard international methods (ISO, APHA, AOAC), as required by Greek and European Legislation.


Water intended for human consumption must be harmless in all respects, to the health of consumers, organoleptic blameless and perfectly clean, free of pathogens and any chemicals in numbers or concentrations which constitute a potential danger.In the analysis of water set its chemical and physical composition, as well as the elements are defined, from which you must escape.
ΤThe most common contaminants of water is:

  • bacteria and microorganisms
  • heavy metals
  • salts
  • chloro
  • other chemical compounds and elements
  • mechanical impurities

Our laboratory meets the requirements of the law and undertakes to carry out chemical and microbiological analyzes of samples:

  • Water intended for human consumption
  • Water Pools
  • Wastewater
  • Surface water and groundwater

Chemical analysis carried out in our laboratory to determine:
PH, conductivity, turbidity, alkalinity, nitrites, nitrates, sulfides, total phosphorus, total nitrogen, potassium, ammonium, calcium, magnesium, fluoride, chloride, sulphate, iron, copper, Total hardness, COD, BOD, total suspended solids, cyanuric acid, cyanide, arsenic, and boron.

Interest Form

The concept of food security extends throughout the production chain, handling, processing, storage, placing even preparation before consumption. The food quality as wider definition includes over food safety and the sense of satisfaction of the broader customer requirements.

In HACCP LAB laboratory carried out chemical and microbiological analyzes on fresh (fresh) and processed food as well as analyzes of nutritional labeling (label) in accordance with Regulation 1169/2011. The analyses carried out in the following food categories:

  • Milk & Dairy products (yogurt, cheese, sourmilk, butter)
  • Meat
  • Poultry
  • Confectionery-Sweets
  • Fats & Oils
  • Vegetables & Fruits
  • Bread, Cereal, Pasta
  • Eggs
  • Bee products
  • Olive oil
  • Nuts
  • Sweeteners, sugars, syrups
  • Condiments and Spices
  • Legumes
Interest Form

The safety of products and services depends heavily on the operators (staff) and decontamination procedures and cleaning of equipment, surfaces and workplaces. The laboratory provides sampling swab test at the hands of staff, work surfaces, processing machines, food packaging, etc.

The surfaces controls, indicatively include detection and measurement tests:

  • Total Viable Count
  • Enterobacteriaceae
  • Coliforms
  • Escherichia coli
  • Salmonella spp
  • Listeria spp. / Listeria monocytogenes
  • Staphylococcus aureus
  • Yeasts & Moulds
Interest Form