|Chemical food safety|
Analyses for the presence of residues of veterinary drugs (e.g. antibiotics, chemotherapeutics, anthelmintics, anti-inflammatories, etc.) and contaminants (e.g. mycotoxins) are performed by means of screening methods (microbiological, immunological and receptor tests) and/or chromatographic methods (liquid chromatography - tandem mass spectrography (LC-MS/MS), liquid chromatography – fluoresence (LC-fluorescence), gas chromatography – mass spectrometry (GC-MS)). These analyses are done primarily in foodstuffs of animal origin.
More about chemical food safety
Screening: Wim Reybroeck
+32 9 272 30 11
+32 9 272 30 12
+32 9 272 30 32
|Microbiological food safety|
Analyses of microbiological food safety are performed to detect spoilage organisms, hygiene-indicators, pathogenic and toxin-producing bacteria.
More about microbiological food safety
|Koen De Reu|
+32 9 272 30 43
|Product composition, authenticity and quality|
Measurement of fat, proteins and other constituents can be done either alone or in tandem with improvements to the recipe.
An optimized recipe can lead to a reduction in additives and preservatives, fat, sugar, and salt. An optimized production process can also help to retain health-promoting components such as vitamins, antioxidants, etc.
More about Composition, Authenticity, Quality
Product composition: Hadewig Werbrouck+32 9 272 30 18 en Barbara Duquenne
Authenticity: Barbara Duquenne +32 9 272 30 50
|Quality honey||Wim Reybroeck +32 9 272 30 11|
|Flavor and odor research|
Taste, mouthfeel and texture of food products are evaluated by comparative tests or triangle tests.
More about flavor and odor research
Smaaklabo: Barbara Duquenne
+32 9 272 30 50
Chemische aromabepaling: Christof Van Poucke +32 9 272 30 64
Food and feed samples are analysed for the presence of genetically modified organisms (GMOs "screening"), kind/type of GMOs ("identification") as well as the relative content of the GMOs events per ingredient ("quantification").
More about GMO analyses
+32 9 272 28 41
Food allergens of plant origin (e.g. soy, nuts, mustard, etc.) and animal origin (e.g. milk, eggs, fish & shellfish, etc) can be detected in all kinds of samples. The detection of these foods is based on PCR (polymerase chain reaction) and/or ELISA (enzyme-linked immunosorbent assay).
More about allergens analyses
+32 9 272 28 41
|In vitro screening and gastrointestinal simulations||To determine antibacterial activity (Minimal Inhibitort Concentration (MIC) and the Minimal Bactericide Concentration (MBC)) of components or organisms, the Food Pilot performs tests in vitro (plating method) or in gastro-intestinal simulations (fermentor). These analyses are particularly aluable for questions about additives in food and feed.
More about In vitro screening and gastrointestinal simulations
+32 9 272 30 89
The Food Pilot has high-level expertise and a complete infrastructure to answer all of the industry’s questions about shelf-life. Using the Food Pilot production lines, new ingredients, recipes or processes can be evaluated on a semi-industrial scale. Packaging food under modified atmosphere can also be studied at the Food Pilot. After packaging, the microbiological, (bio)chemical, physical, and sensory quality is studied in the laboratories described above.
Finally, the Food Pilot has a large collection of isolates of pathogenic or spoilage organisms which can be used in challenge tests where microorganisms are deliberately inoculated into the food products.
|Els Van Coillie|
+32 9 272 30 28
|Cleaning and desinfection||To give advice about cleaning and disinfection, ILVO experts come to your site to take samples, measure the microbiological presence and give advice about how to improve the cleaning and disinfection procedure. In addition, the effectiveness of cleaning, disinfection, and other hygienic products can be evaluated under laboratory, pilot and field conditions. Current standards such as ISO and AFNOR are applied. This research and analyses are performed in many types of locations (food processing companies, primary sector, machine construction, etc.).||For optimization on your site: Koen De Reu|
+32 9 272 30 43
For efficiency determination of products (eg. for registration): Wim Reybroeck +32 9 272 30 11
|Activities for quality assurance|
A ring trial makes it possible to independently measure the quality of analyses. Ring trials are inter-laboratory studies where results of analyses from different analysts, institutes and/or machines are mutually statistically compared. Participation in ring trials allows participants to evaluate aspects such as precision, repeatability, and reproducibility, as well as the correctness of their results. In addition, participants get insight into the stability of their analytical results over time by identifying trends. Systematic deviations of a laboratory can be detected either between methods or between equipment.
In addition a laboratory can compare its performance with these of other laboratories. When the results are good, the company can use the ring trial to demonstrate its expertise for performing certain analyses. The results can also be used to optimize the quality control system.
ILVO often organizes ring trials, most of which focus on physical-chemical analyses. ILVO demonstrates the good organization of these ring trials by working according to norm ISO 17043.
| Hadewig Werbrouck; +32 9 272 30 18|