24 | STATE GENERAL LABORATORY QUALITY/ AUTHENTICITY OF FOODSTUFFS Nutritional value, composition, adulteration and authenticity of foodstuffs: y Nutritional value and composition of foodstuffs (moisture, proteins, fat, carbohydrates, salt, total dietary fiber, fatty acids, cholesterol, ω3-ω6 fatty acids, etc.) y Milk and dairy products (moisture, fat, proteins, ash, salt). y Determination of milk identity (cow’s, sheep’s, goat’s) on dairy products, including cheeses bearing the Protected Designation of Origin (PDO) label. y Honey (sugars: fructose/glucose/sucrose, hydroxy-methyl-furfural, diastase activity, electrical conductivity, iso-glucose). y Olive and vegetable oils (acidity, peroxide number, UV absorbance, ECN42, fatty acid profile, chlorophyll). y Detection of animal DNA (detection of cow, pork, chicken, horse DNA in meat products) y Fish products (histamine, total volatile base nitrogen) y Authenticity and geographical origin of foodstuffs [e.g. alcoholic beverages, wines, honey, fruit juices, vinegar, carob and carob-based products (use of spectroscopic and isotopic techniques: SNIFNMR, IR-MS, ICP, FTIR- NIR, and chemometrics) and fish (tuna and salmon) in terms of genus or species (use of molecular methods)] y 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.). y Food Customs control and other samples SAFETY OF FOODSTUFFS Food additives and food flavourings: Preservatives (sulphur dioxide, benzoic/sorbic acid, propionic acid, nitrates/nitrites), natural and water soluble 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), food flavourings (coumarin, caffeine). Methanol in spirits (e.g., gin, vodka, zivania, ouzo, whisky, rum). Pesticides residues: More than 400 pesticides (organophosphorous, organochlorines, carbamates, pyrethroides, amides, strobilurines, dinitroanilines, triazoles, benzimidazoles, neonocotinoides, phenylureas, benzoylureas, triazines, dithiocarbamates, and other pesticides) are analysed in food samples. 2022 0 500 1.000 1.500 2.000 2.500 3.000 3.500 4.000 2011 2013 2014 2015 2016 2017 2018 2019 2020 2010 2012 2007 2009 2008 Parameters Samples 2021 Chart 3: Identification of the authenticity of foodstuffs: Wine, spirits, honey and vinegar (2007-2022)
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