State General Laboratory Annual Report 2018

31 State General Laboratory Annual Report 2018  Olive and vegetable oils (Acidity, Peroxide number, UV absorbance, ECN42, Fatty acid profile, Chlorophyll).  Detection of animal DNA (Detection of horse DNA in meat products).  Fish products (Histamine, total volatile base Nitrogen).  Authenticity and geographical origin of foodstuffs (e.g. alcoholic beverages, wines, honey, juices, vinegar, carob and carob based products (use of spectroscopic and isotopic techniques: SNIF-NMR, IR-MS, ICP, FTIR- NIR, and chemometrics), and fish (tuna and salmon) in terms of genus or species (use of molecular methods)).  Cyprus Food Composition Tables (macro & micro components: Moisture, Proteins, Fat, Carbohydrates, Salt, Total Dietary Fiber, Fatty acids, Cholesterol, ω3-ω6 fatty acids, Calcium, Magnesium, Iron, Zinc etc.).  Food customs control and other samples (e.g. chocolates, biscuits, cake mixtures, food supplements, drinks, flavoured drinks, food for special medical purposes, and any agricultural products of chapters 17-21 of the Combined Nomenclature which are imported from third countries), (parameters: Moisture, Total Fat, Butyric Acid Methyl Ester, Milk fat, Protein, Milk protein, Cocoa, Caffeine, Theobromine, Starch/ Glucose, Sucrose/Isoglucose), juices and baby foods (sugars), nuts (Polyphenoloxidase, Peroxidase, Moisture, Salt), seaweeds (Brix, Salt, Moisture, Swelling properties), determination of aroma complex HPLC (Unsaturated Ketones & Heterocyclic substances) in dry/roasted nuts, determination of denaturants (Isopropanol, Methyl Ethyl Ketone and Bitrex) in denatured products e.g. bioethanol. Safety of foodstuffs  Food additives: Preservatives (Sulphur dioxide, Benzoic/Sorbic acid, Propionic acid, Nitrates/ Nitrites), natural and watersoluble synthetic colours (Tartrazine, Carmoisine, Ponceau 4R, Allura Red AC, Carmines etc.), synthetic colours (Sudan I, II, III, IV, Para Red), sweeteners (Acesulfame potassium, Aspartame, Saccharin, Cyclamates, Steviol Glycosides, Sucralose), antioxidants (BHA, BHT, tBHQ, Ascorbic acid), flavouring enhancers (Glutamic acid), food flavourings (Coumarin), caffeine.  Methanol in spirits  Pesticides residues mainly in fruit and vegetables, cereals, pulses, baby foods, biological products, products of animal origin and oils, wines and honey (Organophosphorous, Organochlorines, Carbamates, Pyrethroides, Amides, Strobilurines, Dinitroanilines, Triazoles, Benzimidazoles, Neonocotinoides, Phenylureas, Benzoylureas, Dithiocarbamates, Chlormequat, Mepiquat and other pesticides including highly polar pesticides).