Vous êtes sur la page 1sur 4

Vision: Our vision is to deliver quality services in various sectors of food analysis with competence and flair for

excellence to become one of the top working laboratories. To be accredited laboratory known internationally aiming clients satisfaction is our priority. Mission: Communicate and collaborate with the ports, local municipalities, governmental , semi governmental and private organizations to ensure the quality and safety of food and drinking water for human consumption in compliance with the gulf standards and international guidelines adopting the highest professional procedures of analysis, effective leadership, ongoing training, and also through research and development. Objective: To provide the client with confidence in consuming foodstuff by accurate and precise quality control procedures. Laboratory Activities: Analysis of samples to ensure the fitness of imported and locally produced foods for human consumption . To issue certificates of competence to clients. Analysis of samples to detect possible causes of food poisoning cases in outbreaks. Conducting scientific studies to modify existing methods and develop new ones in accordance with quality control programmes . Providing training to personnel in the field of food industries. To conduct periodical surveys of food samples. Workflow in the Central Food Laboratories: Sample is received officially from clients at the sample receiving unit, examining the label and physical status ,and then the sample is allotted to the concerned unit with the samples data form. The results of the analysis are issued and send to the quality control unit for verification of the result . Results are approved by the Head of the section. Final report is issued and sent to the clients

Units:
Central food laboratories consists of the following main units:
I. II. III.

Sample receiving unit Quality control unit Analytical units, which include: 1. Chemistry 2. Microbiology 3. Water 4. Radiation 1. Chemistry: The food samples are analyzed for their physical characteristics and chemical content by using standard analytical techniques. 1.1. General Chemistry:

Various general food chemistry parameters such as titrations, enzyme and immunoassays , screening of unknown toxic factors, determination of additives such as nitrates, nitrites, phosphate, flavor enhancer such as; monosodium glutamate, veterinary drug residues, sugar and salt analysis, essential oil content..etc are done according to standard official methods. 1.2. Pesticides Residues: Raw fruits and vegetables, riceetc are tested for the presence of pesticide residues by using LC MS -MS and GC with different detectors such as ECD, FPD..etc. Minerals and Heavy Metals: Canned food, sea food , oils .etc are tested to determine their mineral composition and toxic heavy metal residues if any using ICP-OES , AAS and Mercury Analyzer. Mycotoxins: Nuts, seeds and spices are tested to ensure absence of toxic Mycotoxins such as Aflatoxins using HPLCFLD. Alcohol: Beverages , energy drinks and flavor compounds..etc. are tested to determine their alcohol level using GC-Head Space. Oil & Fat: All types of oil and fat , fat products ;e.g. butter, margarine , food with high fat content ..etc are tested to determine rancidity if any by measuring peroxide value. Purity is determined using RI ( Refractive Index) and FAME (Fatty Acid Methyl Ester composition ) using GC. Milk & Dairy Products: Different milk types, cheese, yogurt, laban, ice-cream, etc are tested in this lab to determine acidity,total soluble solids and fat content using Milkoscan. Food additives: Determination and monitoring of the following food additives are done using HPLC/UPLC techniques. Natural and synthetic colors Sudan dyes Caffeine Artificial Sweeteners; e.g. Aspartame, Saccharine..etc Antioxidants e.g. BHA,BHT, TBHQ, Propyl Galate (PG)..etc Flavor enhancers; e.g. Monosodium Glutamate(MSG) Preservatives; e.g. Benzoic acid, sorbic acid Proximate Composition: Proximate composition is determined by estimation of moisture, minerals, protein, fat, fiber and carbohydrates using standard official procedures such as Kjeldahl, Soxlet, Fibertech..etc. 2. Microbiology : Food and water is tested in order to find pathogenic bacteria , fungi & parasites. Both enumeration and detection tests are carried out .Biochemical identification of different species is done by revolutionary techniques such as BBL crystal VITEk2, MINI VIDAS and TEMPO. List of pathogens:

1.3.

1.4.

1.5.

1.6.

1.7.

1.8.

a. b. c. d. e. f. g. 1.9.

I. Detection tests: Salmonella spp. E.coli O157:H7 Listeria monocytogenes. Vibrio cholerae. Pseudomonas aeruginosa. Campylobacter jejunii. Legionella pneumophila. Enterobacter sakazakii Parasites (ova and cysts ). II. Enumeration tests: Mesophilic aerobic bacteria . Enterobacteriaceae ,Coliforms and Escherichia coli bacteria. Yeast and Molds. Staphylococcus aureus. Acidophilic thermophilic bacteria . Clostridium perfringens. Bacillus cereus. Bacillus coagulans. Enterococcus spp

2.1.

Molecular microbiology: Is a new subunit which has been established recently using PCR for rapid detection & screening of food pathogens by DNA identification. PFGE Pulsed Field Gel Electrophoresis- is used to identify DNA fingerprint of different bacteria in order to link outbreaks to the latest bacterial isolates. 3. Water : Nature of analytical work carried out in the water unit is based on ;the Standard Methods for Examination of Water and Waste Water (APHA). The types of samples analyzed in this unit include: Drinking water from Municipal supplies for different locations such as schools, mosques, hotels, public coolers etc. Bottled water locally produced and imported Underground water from different locations in Qatar Swimming pool water Haemodialysis water from hospitals Treated sewage water Industrial effluent Sea water Crime Lab samples Other type includes boiler water, sediments etc. Analytical methods and parameters of water samples depends on the nature and source of the water. Analytical Parameters and Instruments used: 1.Physical Examination: Includes Appearance, pH, color, odor, taste, turbidity etc. by Spectrophotometer/pH meter/Panel decision. 2.Chemical Parameters:

1.1.

Anions:

Fluoride, Chloride, Nitrite, Bromide, Nitrate, Phosphate, Sulphate etc. using Ion Chromatograph. 1.2. Cations: Lithium, Sodium, Potassium, Ammonium, Calcium, Magnesium etc. by Ion Chromatograph. 1.3. Oxy-halides: Bromate, Chlorite, Chlorate etc by Capillary IC 1.4. Heavy metals: Zinc, Cadmium, Lead, Mercury, Arsenic, Selenium etc. using ICP-MS. Volatile Organic Compounds: Sixty components using GC-MS including THM. Total Organic Carbon: IR Technique (High temperature. Combustion method) using TOC Analyzer. Alkalinity and Hardness: By Potentiometric titrator Residual Chlorine: By Ion Selective electrode method. Monitoring the quality of water is based on WHO/GSO standards and the reports are released with proper remarks to guide the consumers both microbiological and chemical point of view. 4. Radiation: The food samples are tested to check the presence of the radioactive contaminants using -spectroscopy system.

1.5.

1.6.

1.7.

1.8.