Finished Goods

Food product testing on finished goods uses methods from USDA, AOAC and FDA food additive methods.

Partial list of the food finished goods testing as follows:

Preservative testing such as parabens
Cyclamates as artificial sweetener 21 CFR 189.135
Caffeine, sodium benzoate, and sodium saccharin in sport and soda drinks
Antioxidants such as BHT, TBHQ, BHQ, HMBP, THBP, NDGA etc. present in butter, margarine, and oil for cooking and salad mixing.
EDTA in crabmeat and mayonnaise
Epichlorohydrin, dichlorohydrin, such as starch modifying agent 21 CFR 172.892 in corn starch
Ethoxyquin such as antioxidant 21 CFR 172.140 in chili powder, paprika
Nitrosamine, phthalate, 1,4-dioxane in food products
Acetone, benzene, toluene, TCE, chloroform, CCL4, etc. in alcoholic beverages
Polysorbate content in cakes, ice creams, pastries, cookies etc.
Hydrogen peroxide in flour 21 CFR 178.1005
For jams, juices, sauces, etc., testing on Escherichia coli, Salmonella, and anaerobic Clostridium microbes
For peanut butter and nuts in cookies, testing on Salmonella, Escherichia coli microbial and aflatoxin is required