PREMIER ANALYTICAL SERVICES CONFIDENTIAL SERVICE LIST · Non Specific Meat DNA detection by PCR 15 0.05% No Non Specific PCR Negative = Product suitable for vegetarians. Non Specific

PREMIER

ANALYTICAL

SERVICES

CHEMISTRY:

Allergens

Authenticity

Authenticity - GMO

Authenticity - Vegetarian Products

Enzymes

Mycotoxins & Plant Toxin

Nutrition

Nutrition - Additives

Nutrition - Vitamins & Minerals

Taints

Trace Contaminants

MICROBIOLOGY:

Microbial Shelf Life Assurance Testing

CIMSCEE

Consultancy

MICROSCOPY:

Foreign Body Identification Service

Investigative Microscopy Service

Sit along Investigative Microscopy Service

Micrographic Service

Product Visual Standards

RHEOLOGY:

Viscosity

Texture Analysis

CONFIDENTIAL SERVICE LIST

Casein Casein NO 2.5ppm 67.5ppm ppm Casein 50g

b-lactoglobulin b-lactoglobulin in whey

proteinsNO 10ppb 400ppb ppm b-

lactoglobulin 50g

Lactose See HPLC methods

Peanut Conarachin-A YES 1ppm 20ppm ppm nut 50g

Almond Almond protein YES 2.5ppm 20ppm ppm nut 50g

Hazelnut Hazelnut protein NO 2.5ppm 20ppm ppm nut 50g

Macadamia Macadamia protein NO 1.0ppm 27ppm ppm nut 50g

Pistachio Pistachio protein. Kit cross

reacts with cashewNO 1.0ppm 25ppm ppm protein 50g

Walnut Walnut protein NO 2ppm 50ppm ppm nut 50g

Cashew Cashew protein NO 2ppm 50ppm 50g

Sesame Sesame storage protein

allergensNO 0.5ppm 5ppm ppm protein 50g

Lupin Lupin flour proteins NO 1ppm 27ppm ppm Lupin 50g

Mustard White (yellow), black &

brown mustard seed

proteins

Kit cross reacts with

rapeseed

NO 1ppm 10ppm ppm protein 50g

Gluten R5 antibody / Mendez

cocktail ELISA for

quantitative analysis of

prolamins from wheat

(gliadins), rye (secalin)and

barley (hordein)

YES 5ppm 80ppm ppm gluten 50g

Gluten:

Recommended

Approach for highly

processed

(hydrolysed)

products e.g. Soya

sauce

Competitive R5 antibody

ELISA for quantitative

analysis of peptide

fragments of prolamins from

wheat (gliadins), rye

(secalin) and barley

(hordein)

NO 5ppm 135ppm ppm gliadin 50g

Egg Egg White protein YES 0.5ppm 10ppm ppm protein 50g

Soya Soya protein YES 2.5ppm 25ppm ppm protein 50g

Lactose Lactose is determined by ion-

exchange chromatography

with specific electrochemical

detection.

YES 50g

Sulphur dioxide /

Sulphite

Sulphur dioxide is

determined by a procedure

based on the modified

Monier-Williams method -

distillation of SO2 into a

hydrogen peroxide trapping

solution. This is followed by

highly specific determination

of the sulphate produced

using ion chromatography

(i.e. NOT TITRATION which

is less specific).

YES 50g

WHEAT Wheat DNA detection

utilising Polymerase Chain

Reaction (PCR) Analysis

NO 50g

Brazil Qualitative analysis by DNA YES 50g

Cashew Qualitative analysis by DNA YES 50g

Pecan Qualitative analysis by DNA YES 50g

Chestnut Qualitative analysis by DNA YES 50g

Pine nut Qualitative analysis by DNA YES 50g

Celery / Celeriac Qualitative analysis by DNA YES 50g

Kiwi Qualitative analysis by DNA YES 50g

Fish Qualitative analysis by DNA YES 50g

Crustacean Qualitative analysis by DNA YES 50g

Molluscs Qualitative analysis by DNA YES 50g

ALLERGENS - SUBCONTRACTED

Limit Of Detection = 50ppm

MILK

NUTS AND SEEDS

OTHERS

Analytical TargetUKAS

Accredited

Lower Limit of

Quantification

Upper Limit

of Quantification

LOQ

unitsSample Size

Limit Of Detection = 2mg/Kg

DNA Method NOT based on detection of proteinLimit Of Detection = Approx 10ppm

PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LIST

ALLERGENS

Quantitative Enzyme Linked Immuno-Sorbent Assay (ELISA) methods

HPLC methods NOT based on detection of protein

Turnaround

Time

(Working

Days)

UKAS

Accredited

Minimum

Sample

Size

Meat Detection PCR 10 No 50g

Chicken PCR 10 No 50g

Turkey PCR 10 No 50g

Pork PCR 10 No 50g

Beef PCR 10 No 50g

Lamb PCR 10 No 50g

Goat PCR 10 No 50g

Horse PCR 10 No 50g

2 of above meats PCR 10 No 50g





Screen to detect/speciate all of the above meats PCR 10 No 50g

Soya as a fortifier of protein content ELISA 10 No 50g

Yease DNA detection by PCR PCR 10 No 50g

Dry products 10 Yes 50g

Fresh or frozen

products and

“ready meals”

10 Yes 50g

DNA confirmation by PCR of results of concern obtained by PAGE 10 No

Tested in groups e.g. Is this Chicken and/or Pork

Protein Fortification

Pasta, Cous Cous & Semolina Authenticity Service

Yeast DNA Detection

Detection of non Durum wheat in Pasta, Cous Cous and

Semolina using Polyacrylamide Gel Electrophoresis

(PAGE).

The screening method for determining the presence of

adulterating T.aestivum in T.durum pasta is carried out

using Acid Polyacrylamide Gel Electrophoresis (Acid

PAGE). The procedure fractionates wheat proteins

extracted from the pasta product and determines the

presence of a low mobility group of proteins known as

omega gliadins. These proteins are present only in T.

aestivum. The amount of omega gliadin present is

compared to reference standards containing known levels

of T. aestivum adulteration that are co-analysed with the

test samples.


AUTHENTICITY

Meat Detection / Speciation

Tested individually e.g. Is this Chicken?:

Non Specific Meat DNA detection by Polymerase Chain Reaction (PCR)

Specific Meat DNA detection / speciation by Polymerase Chain Reaction (PCR)

Analysis Targets

Turnaround

Time

(Working

Days)

UKAS

Accredited

Level

of

Detection

Minimum

Sample Size

▪ CaMV35S promoter sequence

▪ NOS terminator sequence

▪ Soya lectin & maize zein endogenous marker genes

▪ ABOVE PLUS:

▪ MON 89788 specific sequence

▪ DP-356043-5 specific sequence

▪ P35S::Bar (for LL Rice 62 & LL Rice 601) NO

▪ Bt 63

▪ Rice endogenous marker gene

▪ CaMV35S promoter sequence YES

▪ Npt II NO

▪ Tomato endogenous marker gene NO

▪ CaMV35S promoter sequence

▪ NOS terminator sequence

▪ Npt II

▪ EPSPS (Round UP Gene)

▪ Soya lectin, maize zein, FatA canola and eukaryotic

endogenous marker genes

PHASE 2 IDENTIFICATION – Event Specific Identification SOYA: From OPTIONS 1 & 5

Samples positive for CaMV35S and NOS and

the soya marker gene or permutations of the

three

Subject to expert interpretation of Phase 1 result, establish

the presence of one or more of the following:

▪ Establish the presence of Roundup Readyä soya

▪ Establish the presence of Bayer A2704

▪ Establish the presence of Bayer 5547-127

Subject to

discussionYES

MAIZE: From OPTIONS 1 & 5 Samples positive for CaMV35S and NOS and

the maize marker gene

Establish the presence of:

Bt 176 ; MON 810; T25; DAS 1507; DAS 59122;Bt 11; NK

603; Starlink (CBH 351); MON 863; GA21; Mir 604; MON

88017; SYN3272

Subject to

discussionYES

OR Samples positive for just CaMV35S and

the maize marker gene

Establish the presence of:

Bt 176 ; MON 810; T25; DAS 1507; DAS 59122;

Subject to

discussionYES

OR samples positive for just NOS and the

maize marker geneEstablish the presence of :

GA21; Mir 604; SYN3272

Subject to

discussionYES

CANOLA +: From OPTION 5 None of the targets give positive results except

for the FatA canola and eukaryotic

endogenous marker genes.

Establish the presence of EPSPS

and Establish the presence of NptII Subject to

discussionNO

SOYA:

Samples identified as containing

Roundup Ready Soya

Semi-quantification of Roundup Ready soya Roundup Ready soya; Subject to

discussionYES

MAIZE:

Samples identified as containing one

or more of the following GM Maize

events:

Bt 176 ;

MON 810;

T25;

DAS 1507;

DAS 59122;

Bt11; (SEE Bt10 BELOW)*

NK 603;

MON 863;

GA21;

Mir 604 ;

MON 88017;

SYN3272

Semi-quantification of each event as required

▪ Bt 176 ;

▪ MON 810;

▪ T25;

▪ DAS 1507;

▪ DAS 59122;

▪ Bt 11;

▪ NK 603;

▪ MON 863;

▪ GA21;

▪ Mir 604 ;

▪ MON 88017;

▪ SYN3272

Subject to

discussionYES

Bt10

Samples testing positive with

significant quantities of Bt11 should

be subsequently tested for Bt10 Semi-quantification of Bt10 Bt 10 STD YES

SOYA: Following on from Event

Specific Identification Quantification of GM Soya

▪ Roundup Ready soya;

▪ Bayer A2704

▪ MON 89788

▪ DP-356043-5

▪ Bayer 5547-127

Subject to

discussionYES

MAIZE : Following on from Event

Specific Identification Quantification of GM Maize

▪ Bt 176;

▪ MON 810;

▪ Bt 11;

▪ GA21;

▪ DAS1507;

▪ MON863;

▪ NK603

Subject to

discussionYES

RICE: Following on from Event

Specific Identification Quantification of LL Rice 62 ▪ LL Rice 62

Subject to

discussionNO

Event EH92-527-1 10 YES

Papaya 55-1 and Papaya 66-1 10 NO

GM Papaya specific detection

PHASE 1 DETECTION - Multi-event Screens

GMO ANALYSIS - 3-PHASED APPROACH

YES10

OPTION 4: GM Tomato ScreenScreen to detect components of GM Tomatoes

and endogenous marker gene

Screen to detect most common components of

GMOs coupled with the detection of


YES

YES

PHASE 3B – Event Specific Quantification

PHASE 3 SEMI QUANTIFICATION OR QUANTIFICATION

PHASE 3A. – Event Specific Semi Quantification

RICE: From OPTION 3 Subject to

discussion Samples positive for P35S::Bar Establish the presence of LL Rice 62

Specific detection of 2 GM Papayas coupled to the detection of endogenous marker

gene.

* NB In order to maintain thorough and complete coverage it will be necessary to extend these lists as the number of EU approved Genetically Modified Organisms increases and certified reference material becomes

available.

Specific detection of Amylopectin potato

The limit of

detection for

both maize

and soya in

processed and

raw materials

can be

calculated for

each sample

analysed.

These are

typically 0.01%

for processed

foods and

0.001% for

raw materials.

OPTION 1: General Screen

10

10

GMO DETECTION - SPECIFIC ASSAYS

GM Potato specific detection


ABOVE PLUS: Detection of MON 89788

AND DP-356043-5 which do not contain

CaMv35S or NOS10

OPTION 5: GM Honey Screen

OPTION 3: GM Rice ScreenScreen to detect components of GM Rice and

Rice endogenous marker gene

Screen to detect most common components of

GMOs coupled with the detection of


10

OPTION 2: General screen for

samples with known or expected

Soya component YES

PRODUCT

DEPENDENT

please seek our

advice (300 to

500 ml if Honey)

NO

AUTHENTICITY

Analysis

Turnaround

time (working

days)

LODUKAS

Accredited

Non Specific Meat DNA detection by PCR 15 0.05% NoNon Specific PCR Negative = Product

suitable for vegetarians.

Non Specific PCR Positive = A 5 Event

Specific DNA Meat detection by PCR would

be performed as Phase 2

5 Event Specific DNA Meat detection by

PCR viz Chicken; Turkey; Pork; Bovine Y;

Ovine Y;

5 0.05% No

Specific PCR Negative = Indicates

contamination detected by Non

Specific Meat DNA assay is by either

a different meat type to that included

in specific assay or dairy. Dairy

contamination to be confirmed by

casein test.

Specific PCR Positive = Product NOT suitable

for vegetarians.

Non Specific Meat DNA detection by PCR 15 0.05% NoNon Specific PCR Negative = Product


Non Specific PCR Positive = A 5 Event

Specific DNA Meat detection by PCR would

be performed as Phase 2

5 event Specific DNA Meat detection by

PCR viz Chicken Turkey Pork Bovine Y

Ovine Y

5 0.05% No

Specific PCR Negative =

Differentiation between bovine/ovine

X (female) DNA from meat and

bovine/ovine X DNA from dairy

content is not possible. Assuming

however that any bovine/ovine meat

contamination should be made up of a

proportion of each gender the

absence of bovine/ovine Y DNA, as

well as the other specified meats,

should be an indicator of suitability for

vegetarians.

Specific PCR Positive = Confirms DNA is

from a specific meat source. Product NOT



AUTHENTICITY

Comments

A. Processed foods with “suitable for vegetarians” label but no mention of dairy content in ingredients

Vegetarian products

Phase 3:

Phase 2:

Phase 1:

Potentially 3 phased:

B. Processed foods with “suitable for vegetarians” label + dairy content declared in ingredients

Casein Positive = Confirms dairy

contamination. Differentiation between

bovine/ovine X (female) DNA from meat and

bovine/ovine X DNA from dairy content is not

possible. Assuming however that any

bovine/ovine meat contamination should be

made up of a proportion of each gender the

absence of bovine and ovine Y DNA (as

Casein Negative = Confirms

contamination by a different meat type

to that included in specific assay.

Product NOT suitable for Vegetarians.

Potentially 2 phased:

Casein Test

Phase 2:

Phase 1:

Alpha amylase (Megazyme Ceralpha method)

For cereal

based

products only

10 No

0.003 Ceralpha units (CU)

CU = amylase activity req'd

to release 1 micromole of p-

nitrophenol from asssay

substrate under the defined

assay conditions (time,

temp, pH & dilution)

20g

Lipase (SEMI QUANTITATIVE) 10 No

PREMIER ANALYTICAL SERVICES - CONFIDENTIAL SERVICE LISTENZYME ASSAYS

Turnaround

Time

(Working

Days)

UKAS

Accredited

Limit

of

Detection

Minimum

Sample

Size

Aflatoxins B1 B2 G1 G2 10 Yes 0.1 each

Aflatoxin M1 10 Yes 0.01

Citrinin 10 Yes 0.2

Includes the following 12 Ergot alkaloids:

1) Ergotamine Yes 2

2) Ergotaminine Yes 2

3) Ergocornine Yes 2

4) Ergocorninine Yes 2

5) Ergocristine Yes 2

6) Ergocristinine Yes 2

7) Ergocryptine Yes 2

8) Ergocryptinine Yes 2

9) Ergosine Yes 2

10) Ergosinine Yes 2

11) Ergometrine (Ergonovine) Yes 2

12) Ergometrinine Yes 2

Fumonisin (Fum) B1 B2 B3 10 Yes 10 each

Moniliformin (MON) 10 Yes 10

Ochratoxin A (OTA) 10 Yes 0.1

Patulin 10 Yes 3

Sterigmatocystin (SMC) 10 Yes 3

Includes the following 9 Trichothescenes: 10

1) 3 Acetyldeoxynivalenol (3 AcDON) Yes 10

2) 15 Acetyldeoxynivalenol (15 AcDON) Yes 10

3) Deoxynivalenol (DON or Vomitoxin) Yes 10

4) Diacetoxyscirpenol (DAS) Yes 10

5) Fusarenone X (Fus X) Yes 10

6) HT2 Toxin (HT2) Yes 10

7) Neosolaniol (NEO) Yes 10

8) Nivalenol (NIV) Yes 10

9) T2 Toxin (T2) Yes 10

Zearalenone (ZEA, ZON, F2) 10 Yes 3

Cyclopiazonic acid (CPA) 10 Yes 10

Alternaria toxins (AOH, AME) 10 Yes 10

Glycoalkaloids 10 Yes 10

Cereulide 10 No 5

10

Turnaround time

(Working Days)

Ergot alkaloids suite

Zearalenone

Glycoalkaloids

Cyclopiazonic acid

Fumonisins

Moniliformin

Ochratoxin A

Patulin

Sterigmatocystin

Trichothecenes suite (TRICS)

Alternaria toxins

Bacillius Cereus toxin:

Plant Toxin

Bacterial Toxin


MYCOTOXINS / PLANT TOXIN / BACTERIAL TOXIN

Aflatoxins

Citrinin

Mycotoxins

UKAS

Accredited

Limit of detection

µg/Kg (ppb)

10 Yes 100g

Lower

Reporting

Limits

Upper

Reporting

Limits

Mandatory Nutrition Declaration new format:

Energy by calculation

Fat by analysis

Saturated fats by analysis

Carbohydrate by calculation (of difference)

Sugar profile by analysis

Protein by analysis

Salt by sodium by analysis

Measured for calculation but not declared on pack:

Moisture by analysis

Ash by analysis

Dietary fibre by analysis (AOAC method) although measured, does not have to be

declared. If it is opted to declare Fibre it is positioned above Protein in the list. It is

only mandatory for this to be tested and declared in products making a nutrition or

health claim about fibre or energy although EC guidelines are that Products

containing 3% or more of fibre should include it in the testing to enable accurate

calculation of Energy values. Most foods contain <3g/100g of fibre, the main

exceptions are many cereals and pulses and products containing high levels of

these. In practice most manufacturers are still including it in the testing and

declaring on pack.

Mandatory Nutrition Declaration


NUTRITION Minimum Sample

Size

Turnaround

Time (Working

Days)

UKAS

Accredited

Lower

Reporting

Limits

Upper

Reporting

Limits


Size

Turnaround

Time (Working

Days)

UKAS

Accredited

10 Yes 0.1g/100g 4.5g

10 No 0.1g/100g 4.5g

10 Yes 0.1g/100g 4.5g

10 Yes 0.1g/100g 4.5g

10 Yes 0.1g/100g 4.5g

Kjeldahl measures organic nitrogen 10 Yes 0.1g/100g 500mg

Dumas measures total nitrogen 10 Yes 0.1g/100g 300mg

By HPLC 10 Yes0.1g/100g

(per sugar)2g

By Ion-chromatography with pulsed amperometric detection IC-PAD (more sensitive) 10 No 0.01g/100g 2g

Total Fat Total Fat by ICC (acid hydrolysis and liquid-

liquid extraction)10 Yes 0.1g/100g

10 Yes

10 No

Fat sample 10 Yes

Non fat samples requiring

fat extraction10 Yes

10 Yes 50g

10 Yes 50g

Hydrogenated Vegetable Oil 10 No 50g

Total Dietary Fibre by AOAC method 10 Yes 0.1g/100g

2g for samples

less than 10% fat.

10g for samples

above 10% fat

assuming the

moisture is less

than 60%.

If moisture is

greater than 60%

and fat is greater

than 10% then

20g required.

Soluble Fibre by AOAC method 10 Yes 0.50% 50g

Insoluble Fibre by AOAC method 10 Yes 50g

Soluble & Insoluble fibre by AOAC method 10 Yes 50g

by AA 10 Yes LOD 3.4 ppm LOQ 4.8ppm 2g

10 Yes 50g

Loss on Drying (Moisture by Oven drying @1020C

for a minimum of 14 hrs)

Nutrition Analysis Group 2 - Component tests quoted individuallyMoisture/Dry Matter

Dry Matter in High sugar samples, by vacuum

oven drying @ 700C

Moisture of Wheat products (Flour), by oven

drying @ 1300C for 2 hrs

Fructose + Glucose + Lactose + Maltose +

Sucrose using HPLC

Fat

Dietary Fibre

Sodium

1% of fat

phase of

sample

30mg for a fat

sample or 7g for

samples with a fat

content less than

30%. 3 g for

sample greater

than 30% fat

Total Fat by Soxhlet (lipid extractable by solvent)

NB NOT ROUTINE

Total Fat by NMR

Total Fat

Trans fatty acids are a key indicator of partial hydrogenation of a fat. Determination of the presence of partially hydrogenated fats in a foodstuff can therefore be

determined by analysis to determine the level of trans fatty acids in a foodstuff.

However the presence of trans fatty acid alone will not confirm evidence of hydrogenation as low levels of trans acids can be formed in normal thermal

processing of foodstuffs.

We therefore analyse for the presence of trans fatty acids and interpret the trans levels along with the fatty acid profile to determine presence hydrogenated fats.

Old Group 1 Nutrition is performed (Protein, Fat , Moisture & Ash are measured)-

Carbohydrate is calculated by difference - Dietary Fibre is measured and subtracted from

Carbohydrate to give Available Carbohydrate

Moisture of Heterogeneous (Bakery) products

with a high moisture content

Crude protein

Available Carbohydrate

Need to do Total, Soluble

and Insoluble as Q/C

Ash

Fatty acids

Sugars Profile (Mono and disaccharides / Total Sugars)

By incineration in a muffle furnace @ 500°C

7g for samples

with a fat content

less than 30%. 3 g

for sample greater

than 30% fat

Composition of a fat

(Saturates,

monounsaturates,

polyunsaturates &

trans fatty acids)

AKA Total Fatty

Acids (TFAs)

Trans fatty acids and fatty acid profile

assessments

N.B. If you have a mandatory (old Group 2) nutritional analysis performed the carbohydrate value reported is available carbohydrate.

Total carbohydrate = 100 - (protein + fat +moisture + ash)

Available carbohydrate = 100 - (protein + fat +moisture + ash + dietary fibre)

Omega 3 & Omega 6 Fatty Acids

Omega 3 & Omega 6 Fatty Acids as addition to Group 2 Nutrition

Lower

Reporting

Limits

Upper

Reporting

Limits


Size

Turnaround

Time (Working

Days)

UKAS

Accredited

Polyols

(alcohol sugars sorbitol, mannitol,

maltitol, lactitol & xylitol)

HPLC

NB capability is sample

matrix dependent as it may

not be possible to

differentiate analytes from

inherent interference

10 No 0.1% 50g

Alcohol

(Ethanol) by GC with aqueous extraction 10 Yes 0.1%

Upper

reporting

limit 5%

50g

Organic acids

(Organic anions by HPLC) 10 Yes 50ppm 50g

Meat content

(by Chemical analysis)10 Yes N/A 50g

Meat content

(by separation)10 No N/A 50g

pH 10 Yes 50g

Specific gravity / Density 10 No 50g

Chloride (water soluble) 10 Yes 0.01g/100g 2g

Cholesterol 10 Yes 50mg/Kg 50g

Cholesterol in addition to a Nutrition

Group 2 analysis10 Yes 50mg/Kg 50g

10

Yes (Bakery &

Dairy Food

Types)

0.5g/100g 50g

Short chain length oligomers 10 No 50g

Sugars by refractometry (Brix) 10 No 50g

Starch glucose 10 No 50g

by GC/MS

For Salt by Chloride

(precursor for 3-MCPD see Contaminant /

Chloropropanol )

using acid hydrolysis

Glucose oligomers by HPLC

by GC/MS

By Stubbs & Moore calculation based on analysis

of Fat, Moisture, Protein & Ash on meat portion of

the product

By mechanical separation and weight

measurements

Nutrition - Other Nutrients or Constituents that if present must be measured and included in the

energy calculation

Nutrition - Other Nutrients that may be declared

Nutrition - Other Major Components

Fructans (Oligofructose & Inulin) using AOAC method 997.08. We cannot distinguish

between oligofructose and inulin. The reason is that the principle of the method is to

hydrolyse the fructans with a specific fructanase and measure the released fructose and

glucose. In fact we ideally need to know which to expect in order to calculate back from the

fructose/glucose to either oligofructose or inulin. If you know what you are adding this is

obviously no problem. If you are looking for natural levels then we should know which to

expect. If a mixture is expected we can apply a factor that takes the proportions of each into

account.

Citric acid + Isocitric acid + Malic acid + Tartaric

acid

Vitamins - See Vitamins & Minerals

Minerals - See Vitamins & Minerals

Lower

Reporting

Limits

Upper

Reporting

Limits


Size

Turnaround

Time (Working

Days)

UKAS

Accredited

10 No 50g

Beta Glucans

Megazyme mixed

linkage Beta

Glucans test

Oat and Barley Beta

glucans in cereals and

cereal based products

ONLY

10 No 50g

10 Yes 100 mg/kg 50g

10 No 50g

No 50g

Free Amino AcidsLODs

(mg/kg):

LOQs

(mg/kg):

Alanine Ala (A) Yes 3.2 6.4

Asparagine Asn (N)( See Trace Contaminants /

Acrylamide)Yes 4.1 8.3

Aspartic acid Asp

(D)Yes 7.5 15.0

Glutamic acid Glu

(E)Yes 5.3 10.5

Glutamine Gln (Q) Yes 4.7 9.4

Glycine Gly (G) Yes 2.9 5.8

Isoleucine Ile (I) Yes 3.7 7.3

Leucine Leu (L) Yes 3.7 7.3

Phenylalanine Phe

(F)Yes 5.8 11.6

Serine Ser (S) Yes 3.6 7.3

Threonine Thr (T) Yes 4.1 8.2

Tyrosine Tyr (Y) Yes 6.3 12.6

Valine Val (V) Yes 3.4 6.9

Monosodium Glutamate 10 50g

Nitrate Sample matrix dependant 10 No 10 mg/kg

Iodide Sample matrix dependant 10 No 10 mg/kg

Phosphate Sample matrix dependant 10 No 10 mg/kg

Sulphate Sample matrix dependant 10 No 10 mg/kg

Nucleosides & Nucleotides in yeast,

flavourings & fermentation liquors

Nucleosides=

Adenosine/

Cytosine/

Guanosine/ Inosine

Uridine

Nucleotides= Adenosine

monophosphate AMP/

CMP/ GMP/ IMP/ UMP

10 No 50g

10 No 50g

10 No 50g

No 50g

Purines (total) & Pyrimidines (total)

Purines= Adenine/

Guanine/

Hypoxanthine/

Inosine/ Xanthine

Pyrimidines= Cytosine/

Uracil10 No 50g

10 No 50g

Titratable acidity 10 Yes 50g

Inorganic anions by HPLC 50g

10

Caffeine

Capsaicin in spices, HPLC (X16 for Scoville Value)

Chlorinated lipids in foods containing chlorine treated flour

Suite contains the following free amino acids:

Phospholipids

Phytic acid

Quinine in soft drinks

NB we cannot distinguish amino acid from its

sodium salt. We measure Glutamate and express

it as MSG

50g

Alcohol content of grape musts, wine etc, using specific gravity

Osmolality in drinks (also Milk Freezing Point Depression)

Expressed mainly as acetic or citric acid but could

be others

Nutrition - Minor Nutritional Components

Benzoate 10 Yes 50ppm 50g

Sorbate 10 Yes 50ppm 50g

Benzoate & Sorbate 10 Yes 50ppm each 50g

Sulphur dioxide 10 Yes 2mg/Kg 50g

Acetic acid

(by size-exclusion ion-chromatography/conductivity

detection)

10 Yes 50ppm 50g

Propionic acid


detection)

10 Yes 50ppm 50g

Lactic acid


detection)

10 No 50ppm 50g

Succinic acid


detection)

N.B. ONLY SUITABLE FOR MILK POWDERS

10 No 50ppm 50g

Any 2 of Acetic acid, Propionic acid, Lactic acid or

Succinic acid10 50ppm each 50g

Any 3 of Acetic acid, Propionic acid, Lactic acid or


All 4 of Acetic acid, Propionic acid, Lactic acid and


Aspartame

Acesulfam-k

Saccharin

Stevia 10 No 50g

Polyphosphates as P2O5

(by ion-exchange chromatography)10 No 0.4g/kg 50g

Additives - Sweeteners

Additives - Emulsifiers

Solid phase extraction to remove

organic phosphates is carried

out. Thereafter inorganic

phosphate (P04) is measured by

Ion-exchange chromatography

before and after hydrolysis. The

difference is then expressed as

Polyphosphate P205 in line with

additive regulations.

The main steviol glycosides,

Rebaudioside A and Stevioside,

are measured and reported as a

total . We do not measure the

minor steviol glycosides, Reb

B,C or D

Can be analysed together as a

suite or separately10 Yes 10ppm 50g

This method has been

developed as a replacement to

our UKAS accredited GC

method which suffers from

interferences with some sample

matrices. The new method is

highly specific and more robust

than the GC method for a wide

range of samples types.


NUTRITION ADDITIVES

Additives - Preservatives

Sulphur dioxide is determined by

a procedure based on the

modified Monier-Williams

method -distillation of SO2 into a

hydrogen peroxide trapping

solution. This is followed by

highly specific determination of

the sulphate produced using ion

chromatography (i.e. NOT

TITRATION which is less

specific).

Using GC

Using GC

Using GC

Minimum

Sample

Size

Limit

of

Detection

UKAS

Accredited

Turnaround

Time

(Working

Days)

Calcium ICP-OES 10 Yes 2.2ppm 5.5ppm 50g

Copper ICP-OES 10 Yes 0.1ppm 0.3ppm 50g

Iron ICP-OES 10 Yes 0.3ppm 0.8ppm 50g

Magnesium ICP-OES 10 Yes 0.5ppm 1.4ppm 50g

Manganese ICP-OES 10 Yes 0.1ppm 0.2ppm 50g

Potassium ICP-OES 10 Yes 1.0ppm 3.2ppm 50g

Sodium ICP-OES 10 Yes 2.8ppm 5.9ppm 50g

Zinc ICP-OES 10 Yes 0.2ppm 0.5ppm 50g

X2 Metals ICP-OES 10 Yes



Additional Charge for each mineral thereafter ICP-OES 10 Yes

Phosphorous ICP-OES 10 Yes 30.0ppm 40.0ppm 50g

10 µg/100g 50g

0.5 mg/100g 50g

0.3 µg/100g 50g

0.05 mg/100g 50g

0.03 mg/100g 50g

0.1 mg/100g 50g

0.02 mg/100g 50g

20 µg/100g 50g

0.3µg/100g 50g

0.1 mg/100g 50g

12 Yes 0.04mg/100g 50g

12 Yes 0.1ug/100g 50g

12 Yes 0.01ug/100g 50g

12Accredited to

ISO 170250.8 ug/100g 50g

NUTRITION - VITAMINS (Using HPLC)

50g

Individual Minerals - Non-Metals

UKAS Accredited Lower

Reporting Limits

Minimum

Sample

Size

Limit of

Quantification

Vitamin B5 (Pantothenic acid)

Vitamin B7 (Biotin aka Vitamin H or coenzyme R)

Vitamin B9 (Total Folate = Natural Folate + Added Folic acid)

NB this test does not differentiate between the two forms and gives just a

single number for the total of both present.

Vitamin K

Yes

Yes

Yes

Water soluble

Yes

Yes

Yes

Yes

Yes

Vitamin A

We determine vitamin A as the sum of the contributions of retinol (animal

origin) and Beta carotene (plant origin - 1 molecule can be cleaved by a

specific intestinal enzyme into 2 molecules of Vit A-retinol). We test for both of

these where applicable but if there is no carotene expected e.g in a fortified

milk powder then we will just run the retinol determination.

Vitamin C (Ascorbic Acid)

The vitamin C content is determined as the sum of ascorbic acid (AA) and

dehydroascorbic acid (DHAA) . These compounds are extracted into an

EDTA/sulphuric acid solution, the AA oxidised to DHAA, the total DHAA

derivatised and measured by high performance liquid chromatography with

fluorescence detection.

Vitamin E

Vitamin D

Measurement of cholecalciferol (D3 from animal sources) and ergocalciferol

(D2 from plant sources).

Vitamin D present naturally or added in fortified foods as vitamin D3 is

determined using vitamin D2 as internal standard. Alternatively, vitamin D2

may be determined in the absence of vitamin D3 using vitamin D3 as internal

standard. Vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol) are

saponified with alcoholic potassium hydroxide and extracted into

hexane/diethyl ether. The vitamin D2 and D3 are measured using HPLC with

UV detection.

Vitamin B1 (Thiamin)

Vitamin B2 (Riboflavin)

Method: Riboflavin is extracted by digestion with hydrochloric acid under

autoclave conditions, followed by incubation with an enzyme mixture

containing both phosphatase and amylase activity. Riboflavin is separated by

ion-pair HPLC and determined using fluorescence detection.

Total Vitamin B3 (Niacin/ Nicotinamide/ Nicotinic acid. N.B. same vitamin

activity)

Method: by LC/MS-MS

Nicotinamide and nicotinic acid are individually determined using isotopic

internal standards and total Vitamin B3 expressed as the sum of these two.

Vitamin B6 (Pyridoxine)

Added Vitamin B9 (Added Folic Acid )

(N.B. We cannot measure Total Folate = Natural Folate + Added Folic acid)

Vitamin B12 (Cobalamin )

by LC/MS.MS

Vitamins Subcontracted

Fat soluble

Yes

Yes


NUTRITION - VITAMINS & MINERALS

Combination Suites of different Metal Minerals

Individual Minerals - MetalsNUTRITION - MINERALS

Limit

of

Detection

UKAS

Accredited

Turnaround

Time

(Working

Days)

Minimum

Sample

Size

Limit of

Quantification

Turnaround

Time

(Working

Days)

UKAS

Accredited

Limit

of

Detection

Minimum

Sample Size

Peroxide value 10 Yes 0.1 meq O2 / Kg of Fat 50g

Free fatty acids 10 Yes0.1 g / 100g of Fat as

Oleic acid50g

Phase 1 Initial Assessment

Involves organoleptic assessment by a small

panel of Taint experts utilising various

techniques, if necessary, to accentuate the

Taint e.g. under hot & cold conditions etc.

Phase 2 - Option 1

Steam solvent

extraction & GC Odour

Port assessment

Likens & Nickerson Steam solvent extraction

with odour port gas chromotography of the

extract by an experienced taint expert to

isolate most likely causative agent.

Phase 2 - Option 2Cold solvent extraction

& GC assessment

Faster & more economical method than

Option 1. For use as confirmation when the

Taint is recognised before commencing the

second phase and quantification is not

required.

Phase 2 - Option 3

Cold solvent extraction

& GC Odour Port

assessment


Option 1. For use when quantification is not

required but a tentative identification is

needed

Phase 2 - Option 4

Solid phase micro

extraction of Head

Space volatiles and

analysis by GC Odour

Port


Option1. For use when a solvent extraction

and quantification are not required but a

tentative identification is needed

Phase 3Gas Chromotography

and Mass Spectrometry

GCMS analysis to unequivocally determine

the identity of the previously isolated

causative agent and quantify if required.

1

Cold Extraction + GC

Odour Port + GC Mass

Spectrometry

2

Steam Solvent

Extraction + GC Odour

Port +GC Mass

Spectrometry

Taint transfer assessment

for food contact materials Isolation Tank Test

Assessment of individual packaging

components against food products to

determine which element is responsible for

causing a taint.

TAINT IDENTIFICATION - 3 PHASED APPROACH


The above tests would normally be carried out in tandem as the nature of rancidity is not normally known prior to analysis.

TAINT MIGRATION

TAINTS

Initial indicator of oxidative rancidity

Indicator of Hydrolytic rancidity

FAT RANCIDITY DETERMINATION

NB Not all phases are always required. Customers will be consulted regarding the results of each phase and costs of further work prior to commencing the

further work.

COMBINATIONS

2-Chloro-propane-1,3-diol (2-MCPD) and 3-Chloro-

propane 1,2-diol (3-MCPD)10 Yes

<0.003

mg/kg

(typical)

<0.01 mg/kg

(typical)50g


propane 1,2-diol (3-MCPD)10 Yes

<0.003

mg/kg

(typical)

<0.01 mg/kg

(typical)50g

1,3-Dichloro-Propan-2-ol (1,3-DCP) 10 Yes

<0.003

mg/kg

(typical)

<0.01 mg/kg

(typical)50g

Combined analyses for 2-MCPD, 3-MCPD, 1,3-DCP &

2,3-DCP10 Yes

<0.003

mg/kg

(typical)

<0.01 mg/kg

(typical)50g


propane 1,2-diol (3-MCPD) Esters10 Yes

Foods of up

to 35% fat

content: 4 to

16 µg/kg

(typical)

Fats and

Oils: 40

µg/kg

(typical)

Foods of up to 35%

fat content: 8 to 32

µg/kg (typical)

Fats and Oils: 80

µg/kg (typical)

50g

Ethyl Carbamate 10 Yes

<0.001

mg/kg

(typical)

<0.003 mg/kg

(typical)50g

Acrylamide 10 Yes

<0.001

mg/kg

(typical)

<0.003 mg/kg

(typical)50g

Furan 10 Yes

<0.001

mg/kg

(typical)

<0.003 mg/kg

(typical)50g

Benzophenone and 4-methyl benzophenone 10 No<0.01 mg/kg

(typical)50g

Benzophenone and 4-methyl benzophenone 10 No<0.01 mg/kg

(typical)50g

Hydroxybenzophenones and related photoinitiators 10 No<0.1 mg/kg

(typical)50g

Bisphenol A in food products 10 No 3ppb 50g

Bisphenol A in packaging using simulants 10 No 1 to 2 ppb 2 to 4 ppb 50g

Aluminium 10 Yes 0.2ppm 0.6ppm 50g

Arsenic 10 Yes 0.10ppm 0.24ppm 50g

Cadmium 10 Yes 0.04ppm 0.05ppm 50g

Lead 10 Yes 0.05ppm 0.09ppm 50g

Tin 10 Yes 0.20ppm 0.40ppm 50g

Chromium 10 No 0.02ppm 0.05ppm 50g

X2 Metals 10

X3 Metals 10

X4 Metals 10

X5 Metals 10

X6 Metals 10

Mercury 10 Yes 0.06ppm 0.13ppm 50g

by ICP-OES

by ICP-OES

Combination Suites of different Toxic Metals - Other than Mercury

50g

Toxic Metals - Mercury

by ICP-OES

by ICP-OES

by ICP-OES

by ICP-OES

by ICP-OES

Packaging Contaminants

by ICP-OES

by ICP-OES

by ICP-OES

by ICP-OES

In packaging - by GCMS

If any coffee beans require controlled grinding this will be carried out under standard domestic conditions prior to analysis - cost per sample £10.

Preparation of coffees for a second analysis as consumed, e.g. via cafétiere, instant etc, will incur an additional £30 per sample

by ICP-OES

Turnaround

Time

(Working

Days)

UKAS

Accredited

Limit

of

Detection

Limit of

Quantification

Minimum

Sample Size

Furan

Toxic Metals - Other than Mercury

Contaminants - Toxic Metals

In food products - by

GCMS

In packaging - by HPLC

by GC/MS


by GC/MS/MS

TRACE CONTAMINANTS

Chloropropanols

For precursors see Glycerol and Salt by Chloride

Process Contaminants

All foods and flavourings

by GC/MS

Packaging (in duplicate for

both duplicates) by GC/MS

3-MCPD Esters

All foods and flavourings

by GC/MS

Fatty foods and flavourings

by GC/MS

by GC/MS

Ethyl Carbamate

Acrylamide

(For precursors see Nutrition/ Free Amino acids/ Asparagine)

Turnaround

Time

(Working

Days)

UKAS

Accredited

Limit

of

Detection

Limit of

Quantification

Minimum

Sample Size

TRACE CONTAMINANTS

INCLUDES ALL 21 DYES ON THE LIST OF DYES

FOUND IN FOOD IN THE EU AS FOLLOWS:

Sudan I Yes 10ppb

Sudan II Yes 10ppb

Sudan III Yes 10ppb

Sudan IV Yes 10ppb

Sudan Red B Yes 10ppb

Sudan Red 7B Yes 10ppb

Butter Yellow Yes 10ppb

Sudan Orange G Yes 10ppb

Auramine-O Yes 10ppb

Metanil Yellow Yes 10ppb

Rhodamine B Yes 10ppb

Para Red Yes 10ppb

Sudan Red G Yes 10ppb

Fast Garnet Yes 10ppb

Nitroaniline Yes 200ppb

Toluidine Red Yes 10ppb

Sudan Black Yes 10ppb

Orange II Yes 10ppb

Bixin No 100ppb

Norbixin No 100ppb

Orange OT (AKA Solvent Orange 2) No 10ppb

Melamine 10 Yes 50ppb 100ppb 50g

Ethylene and propylene glycol 10 No 50g

Propylene glycol in baked goods 10 No 1ppm 50g

By LC/MS-MS 10

By LC/MS-MS

An isotopically labelled

internal standard

(Melamine 3C13.3N15) is

added to the sample prior

to extraction with acidified

aqueous acetonitrile. The

extract is cleaned up on a

cation-exchange cartridge

prior to analysis by LC/MS-

MS. Two transitions are

monitored for melamine

detection together with a

third transition for the

internal standard.

Quantification is by the

internal standard method.

Contaminants - Other Contaminants

Contaminants - Illegal Colours/Dyes

Contaminants - Melamine

50g

GC

GC.MS

CIMSCEE By calculation from chemical analyses

Chemical analyses include:

Acetic acid by HPLC

Sugar profile

Moisture

pH

Salt by Sodium

CIMSCEE Evaluation of STABILITY by Challenge Test

CIMSCEE Evaluation of SAFETY by Challenge Test - if required


MICROBIOLOGY

Microbiology Routine Testing

Premier Analytical Services no longer carries out this type of testing but but can still offer it as a service by subcontracting to our partner laboratory.

Microbial Shelf Life Assurance Testing

Each food product is different such that they will require different analytical protocols to establish their Microbial Shelf Life.

We therefore adopt a 3 phased approach as follows in order to customise an experiment designed to establish the microbial shelf life of a particular product.

Phase 1: Data collection

Phase 2: Microbial risk assessment and Shelf Life Test design.

Phase 3: Shelf Life Test

Phase 1:

We require a completed "Microbial Shelf Life Assurance Testing Data Collection Form" - which will be supplied upon request.

We utilise the information you provide in this form along with measurement of the product's Water Activity (Aw) and pH to carry out a microbial risk

assessment.

It is recommended that Aw and pH are measured in on 9 different samples (ideally at start of life across at least two batches).

Phase 2:

A microbial risk assessment is carried out based on the data obtained in Phase 1 .

We then report this to you along with our recommendations regarding the best analytical model to test the shelf life of your product. We also provide a

quotation with regard to how much it would cost for us to go on and carry out this recommended shelf life test.

Phase 3:

The shelf life test is then carried out in line with recommendations and costs as advised.

CIMSCEE (Comite des Industries des Mayonnaises et Sauces Condimentaires de la CEE -

Committee of the Industries of Mayonnaises and Table Sauces of the European

Economic Community)Protocol for both predictive and analytical assessments of the microbial stability and safety of acetic acid based foods

Other Microbiology Consultancy ServicesPricing upon request

Standard Turnaround

(working days from

sample receipt)

Emergency Turnaround

(from sample receipt)

Premium for

Emergency

Turnaround within

normal working hours

Premium for Emergency

Turnaround faster than 24

Hours and/or outside normal

working hours

3 24 Hours +100% +150%

3 24 Hours +100% +150%

3 24 Hours +100% +150%

3 24 Hours +100% +150%

3 24 Hours +100% +150%

3 24 Hours +100% +150%

3 24 Hours +100% +150%

3 24 Hours +100% +150%

Bakery Colour SwatchesPrint run set up and calibration of existing colour swatch book

Cost of each Colour Swatch produced in subsequent batch run

Micrographic ServicePhotography (Micrography) of samples through the Scanning Electron and/or

Optical Microscopes

Product Visual Standards

Product photographs taken in a constant light booth to depict "Gold" standard of

the required parameter and acceptable plus unacceptable levels either side.


"Sit along" Investigative Microscopy ServiceA service where the Customer sits alongside the Microscopist and directs the

activity dependent upon their requirements and what can be seen down the

Scanning Electron and/or Optical Microscopes.

α-Amylase analysis to determine if contaminant has been in the mouth

Analysis to determine the presence of blood


Phosphatase analysis when part of a foreign body investigation

Additional Testing RequirementsPhosphatase analysis (of meat/insects) to determine if head treated

Additional Related sample on the same report

Comparison (control) samples on the same report

Comparison (control) samples on separate report

Identification of foreign body contaminants


MICROSCOPY

Details of Service

Foreign Body Investigation

Standard

Turnaround

(working days

from sample

receipt)

Emergency

Turnaround

(from sample

receipt)

Premium for

Emergency

Turnaround

within normal

working hours

UKAS

Accredited

Viscosity Investigation 3 24 Hours +100% No

Texture Analysis 3 24 Hours +100% No

Non-standard Rheology investigations will be quoted on a bespoke basis.


RHEOLOGY

Analytical approach will vary subject

to product type.

Product Dependant

Product Dependant

Minimum Sample Size

Documents

PREMIER ANALYTICAL SERVICES CONFIDENTIAL SERVICE LIST · Non Specific Meat DNA detection by PCR 15 0.05% No Non Specific PCR Negative = Product suitable for vegetarians. Non Specific