Microbiological Laboratory

The system establishes the presence of different groups of organisms (e.g. total microbe number, Colliform bacteria, milk acid bacterium, esherihia colli, etc.) and others, determines the expiry date, the sterility and the microbial borders.
The shortened time for analysis contributes for:
• decreasing the processing time;
• improving the implementation and the control by the NASSP System;
• decreasing the requirements for preservation under quarantine;
• decreasing the process for analysis from 2 – 3 days to approximately 7 hours;
• decreasing to a considerable extent the risk of producing contaminated products.

Physical Chemical Laboratory

The FoodScan Physical Chemical Laboratory has been especially developed to test raw materials, semi-finished materials and ready products with a minimum preparation of the sample.
FoodScan may be used for determing the fats, the water quantity, the quantity of protein and collagen in raw meat, semi-finished materials and ready products. FoodScan can also measure the salt quantity in the ready product.
The Physical Chemical Laboratory can make more than 70 tests per hour.
Advantages:
• calibrated by a FOSS АNN /Artifical Neural Network/ technology that has been specially developed for meat products. It covers all kinds of raw meat and most kinds of meat products
• fast results /less than 50 seconds/
• high level of precision
• easy use
• in order to make analysis, You do not need chemicals, dissolving agents and other consummatives

The speed of making tests of the industrial samples taken (up to 70 per hour) makes possible the fast and precise resetting and improvement of the production process. The results obtained by FoodScan are very accurate and precise in comparison with the traditional chemical analysis.