State General Laboratory Annual Report 2019

33 State General laboratory Annual Report 2019 Surveillance and control is carried out based on annual and multiannual programmes in the areas of quality/ authenticity and safety of foodstuffs : Quality / Authenticity of foodstuffs Nutritional value, composition, adulteration and authenticity of foodstuffs:  Nutritional value and composition of foodstuffs (Moisture, Proteins, Fat, Carbohydrates, Salt, Total Dietary Fiber, Fatty acids, Cholesterol, ω3-ω6 fatty acids etc.)  Milk and dairy products (Moisture, Fat, Proteins, Ash, Salt)  Determination of milk identity (cow’s, sheep’s, goat’s) of dairy products, including cheeses bearing the Protected Designation of Origin (PDO) label  Honey (Sugars: fructose / glucose/ sucrose, Hydroxy-methyl-furfural, Diastase activity, Electrical conductivity, Iso-glucose)  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