The food industry must meet high-quality standards for the health and safety of consumers. Laboratory tests and inspections play a critical role in achieving and maintaining these standards. These tests are objective assessments used to evaluate the safety, quality, and compliance of food products.
Considering that millions of tons of food are wasted globally each year, food quality control and assurance significantly contribute to reducing this waste by preventing the market entry of unsafe or poor-quality products. Food waste contributes to global nutrition security issues, social inequalities, and adverse effects on climate change. Therefore, quality control and laboratory inspections are essential for a sustainable world.
The primary purpose of laboratory tests is to analyze the microbiological, chemical, and physical properties of food products. These analyses are crucial for determining whether products are safe for consumption. For instance, microbiological tests help prevent foodborne illnesses by detecting potential pathogenic microorganisms.
Chemical tests identify substances such as chemicals, heavy metals, or additives present in food products that may be harmful to consumer health. They are crucial for identifying harmful substances.
Physical tests examine the appearance, texture, and physical properties of products. They are used to detect packaging damage or physical defects that may occur during production.
The main advantages of laboratory tests and inspections in the food industry include:
Ensuring Quality and Safety: Laboratory tests ensure that products meet defined standards, thereby safeguarding consumer health and maintaining their trust.
Compliance with Legal and Regulatory Requirements: Testing ensures compliance with laws and regulations governing the food industry.
Improvements in Production Processes: Laboratory results allow for improvements in production processes. For example, consistently high levels of microbiological contamination may indicate the need to review hygiene procedures.
Reducing Food Waste: Laboratory tests and inspections help reduce food waste by intervening early when products are of poor quality or unsafe. For instance, products showing rapid spoilage can be prevented from entering the market.
Bastak, with its 7,000 square meters of indoor space and the world's highest quality machine lineup, produces 52 types of quality control devices. These devices allow for physical, chemical, and rheological analyses of grains, nuts, pulses, oilseeds, feed, and feed ingredients in compliance with international standards. The company uses state-of-the-art quality control devices certified according to ICC 189 and 192 standards for various food items such as coffee beans, sesame, walnuts, coconut, peanuts, pistachios, almonds, pumpkin seeds, black pepper, lentils, beans, peas, rice, barley, corn, popcorn, poppy seeds, chickpeas, cottonseed, soybean meal, sunflower meal, durum wheat, wheat, bran, semolina, flour, soy, rye, rapeseed, oats, barley, millet, and sorghum.
Bastak Instruments, in its quarter-century journey, realizes century-old dreams with patented robotic sampling systems in Turkey and the world. It enhances food quality and adds flavor with 35 different flour additives, providing energy to life and designing the future for sustainable living for future generations with its expert international team.
