Our laboratory focuses on the risks that can affect food safety and quality. Its activities include reserch,monitoring,epidemiological and technical assessment and risk assessment.
Pickles pass through a fermentation procedure. This procedure gives the food a salty or sour taste.To determinate the flavor,safetyand quality of the final product.
The levels of miro organisms in the table olive fermentation and packaging can be controlled by various factors such as temperature pasteurization,pH, water or additives activity wich will be controlled in our laboratory throug various microbiological and chemical tests not only for the packaged products but also for the water used in our factory where TDS,hardness (CACO3) and PH are measured