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Food safety is bigger than the God. Foodborne illnesses are a preventable and underreported public health problem. These illnesses are a burden on public health and contribute significantly to the cost of health care. They also present a major challenge to certain groups of people.  During World Health Day, the World Health Organization emphasized that unsafe food causes millions of people worldwide to become ill and die each year. A 2011 study showed that 94 million people in China suffer from bacterial foodborne illness each year, of which about 3.4 million are hospitalized and more than 8,500 die. This is already a serious public health problem. In addition, unsafe food containing harmful bacteria, viruses, parasites or chemicals can cause more than 200 diseases such as diarrhea and cancer. According to statistics, food-borne and water-borne diarrhoeal diseases cause about 2 million deaths each year, and many of them are children. According to Wikipedia "Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. This includes a number of routines that should be followed to avoid potential health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer." 
Food safety testing services provided by Alfa Chemistry:
Food safety is a major focus of food microbiology. Numerous agents of disease, pathogens, are readily transmitted via food, including bacteria, and viruses. Microbial toxins are also possible contaminants of food. The risk of microbiological contamination is a constant challenge for many businesses within the food supply chain.
Food allergens are the food products that result in abnormal immune response to food. Food allergens result in food allergy that can be treated many times by the strict avoidance of the food allergen. Some food allergies can cause severe reactions, and may even be life-threatening. Some individuals are allergic to milk, egg, cabbage, etc.
Contaminants such as heavy metals are substances that have not been intentionally added to food. These substances may be present in food as a result of the various stages of its production, packaging, transport or holding. They also might result from environmental contamination. Since contamination generally has a negative impact on the quality of food and may imply a risk to human health, European legislation lays down maximum allowed limits in foodstuffs. EU regulations cover the following heavy metals: cadmium, lead, mercury and inorganic arsenic and inorganic tin.
None of the pesticides that are authorized for use on food in international trade are genotoxic (damaging to DNA, which can cause mutations or cancer). Adverse effects from these pesticides occur only above a certain safe level of exposure. When people come into contact with large quantities of pesticide, this may cause acute poisoning or long-term health effects, including cancer and adverse effects on reproduction.