Vinegar/Food Testing

Vinegar is a part of cooking that can enhance the color, aroma, and taste of dishes, increase sensory perception, promote appetite, and have an auxiliary effect on human health. So what are the items that need to be tested for food safety in vinegar

Below are the testing items and criteria:

Testing items

Testing criteria

Testing instruments

Sensory

GB/T 5009.41-2003 (3)

Free mineral acids

GB/T 5009.41-2003 (4.2)

Total Acid

Total Acid Content Tester in Vinegar

Total Arsenic

GB/T 5009.11-2003

Heavy Metal Multifunctional Tester

Lead

GB 5009.12-2010

Total Colony Count

GB 4789.2-2010

ATP Colony Count Tester

GB 4789.3-2010

Microbial Pathogenic Bacteria Tester

GB 4789.4-2010

Shigella

GB 4789.5-2012

Staphylococcus aureus

G B 4789.10-2010

Staphylococcus aureus

GB 4789.1-2010, GB/T 4789.22-200, GB 4789.10-2010

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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8. The testing report is authoritative and effective, and is generally used in China