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Labor3 serves food manufacturers in general, conducting analyses on ingredients, raw materials, pre-processed products, ready, frozen, sterilized, canned, pasteurized foods, animal feeds and their inputs, water, among others.

We adhere to the Ministry of Agriculture (MAPA) regulations for analysis of dry milk and also carry out quality control analyses throughout the dairy supply chain, including tests for Listeria monocytogenes in dairy products.

Another Labor3´s area of operation is the service provided to manufacturers of meals supplied directly to the consumer, by monitoring the risks of contamination, thanks to the wide expertise acquired in this segment.

We conduct analyses in other facilities that require microbial growth control, such as: hospitals – including laundries, cosmetic and personal care product industries and companies requiring control of room air and water for human consumption.

Our physical-chemical analysis laboratory is authorized to carry out equivalence analyses on genetically modified plants.

 

Food industry

  • Eggs

    Organoleptic analysis (appearance, color, odor, taste, consistency, texture)
    Ashes
    Sodium chloride in (NaCl)
    Fat
    pH
    Protein
    Total solids
    Humidity

     

    Microbiology – Microscopy

    Dairy Products

    Titratable acidity
    Total sugars, lactose reducing, non-sugar reducing
    Starch
    Organoleptic analysis (appearance, color, odor, taste, consistency, texture)
    Antibiotic
    Packaging assessment
    Ashes
    Sodium chloride in (NaCl)
    Chlorides
    Chlorine and hypochlorite
    Density
    Total dry and defatted extract
    Total fat
    Peroxide value
    Fatty matter in dry extract
    Acidity neutralizers (correctives of acidity)
    Peroxidase
    Hydrogen peroxide (hydrogen peroxide)
    Protein
    Non-fat solids
    Humidity
    Measured volume

     

    Microbiology – Microscopy

    Bee Products

    Acidity
    Total sugars, sugar reducing, non-sugar reducing
    Organoleptic analysis (appearance, color, odor, taste, consistency, texture)
    Ashes
    Acidity index
    Total water-insoluble elements
    pH
    Fiehe testing
    Lund testing
    Humidity

     

    Microbiology – Microscopy

    Fishes

    Acidity
    Organoleptic analysis (appearance, color, odor, taste, consistency, texture)
    Volatile bases
    Ashes
    Sodium chloride in (NaCl)
    Total fat
    Peroxide value
    Nitrite and nitrate
    pH
    Protein
    Cooking test
    Fat rancidity index
    Eber reaction for ammonia
    Eber reaction for hydrogen sulfide
    Humidity

     

    Microbiology – Microscopy

  • Meat

    Acidity
    Titratable acidity in oleic acid
    Titratable acidity in normal solution
    Total sugars, sugar reducing, non-sugar reducing
    Starch
    Organoleptic analysis (appearance, color, odor, taste, consistency, texture)
    Total carbohydrates
    Ashes
    Sodium chloride in (NaCl)
    Total fat
    Peroxide value
    Nitrite and nitrate
    Nitrites
    Nitrogen
    pH
    Protein
    Cooking test
    Fat rancidity index
    Eber reaction for hydrogen sulfide
    Total solids
    Humidity

     

    Microbiology – Microscopy

    Backery Products

    Vegetables and Fruits

    Ingredients

    Dietary Supplements

    Cereals and Grains

    Sauces and Spices

    Grease acidity
    Titratable acidity
    Total sugars, sugar reducing, non-sugar reducing
    Starch
    Organoleptic analysis (appearance, color, odor, taste, consistency, texture)
    Brix or soluble solids
    Total carbohydrates and energy
    Ashes (fixed mineral residue)
    Ashes insoluble in HCl 10%
    Sodium chloride in (NaCl)
    Density
    Aqueous extract
    Total dietary fiber
    Total fat
    Ether-insoluble impurities
    Peroxide value
    Total water-insoluble elements
    pH
    Protein
    Fat rancidity index (kreiss test)
    Sodium
    Humidity

     

    Microbiology – Microscopy

    Oils and Fats

    Relative density
    Peroxide index
    Refractive index
    Fat rancidity index
    Humidity

     

    Microbiology – Microscopy

STUDY ON SUBSTANTIAL EQUIVALENCE IN GMOs

Animal Feed Industry

  • Animal Food

    Titratable acidity
    Ashes
    Sodium chloride in (NaCl)
    Density
    Crude fiber
    Total fat
    Acidity index
    Protein
    Humidity

     

    Microbiology – Microscopy

Packaging Industry

INDUSTRY OF NON-STERILE PHARMACEUTICAL FORMULATIONS

PERSONAL CARE PRODUCTS AND COSMETIC INDUSTRY

Meal Producers

Hospitals

Laundries, Fabrics and NWF

Environmental

  • Water

    Ammonia (NH3)
    Appearance
    Chloride
    Combined residual chlorine
    Free residual chlorine
    Total residual chlorine
    Apparent color
    Total hardness
    Iron
    Fluoride
    Nitric nitrogen (nitrate)
    Nitrous oxide (nitrite)
    Odor
    pH
    Total dissolved solids
    Sulfate
    Turbidity

     

    Microbiology – Microscopy

    WATER ANALYSIS IN CONFORMITY WITH REGULATION MS 2914

    Physico-chemical

    Microbiology

    Microscopy

    Air

    Microbiology

    WORK SURFACES

    Microbiology