CLQ was brought into existence as of 1 March 1986 by virtue of Resolution No. 30 of 7 March 1986 by Centralny Związek Spółdzielni Spożywców (the Central Collective Food Producers Association ) as well as the Regulation of RDC's President 4/96
of 3 June 1996 regarding the establishment of the CLQ's structure.
The laboratory has been granted accreditation since 1998. It has up-to date apparatus at its disposal and the staff of highly qualified professionals.
We offer Laboratory analyses of the following food products:
- Non-alcoholic drinks
- juices
- fruit and vegetable preserves
- delicatessen
- smoked meats
- deep-frozen culinary products
- milk and dairies e.g; ice-cream
- honey
- mayonnaise and dressing
- egg preserves
- fish preserves
- cereal preserves
- vegetable fats
- grain and seeds of leguminous and oily plants
- sugar
- confectioner's products
- alcoholic drinks (wine, beer and meads)
- water
- supplements of diet
- cosmetic
also offer:
- Specifying periods of storage for foodstuffs - storage research
- Microbiological purity research of the surface of equipment, apparatus, laboratory ware in food industry companies.
Physiochemical Laboratory Analysis:
- Determination of the content of overall extract
- Determination of the content of overall and volatile acidity
- Determination of the content of overall and reducing carbohydrates, sugar-free and residual extract
- Determination of the content of ethyl alcohol
- Determination of the content of carbon dioxide
- Determination of the sulfur dioxide
- Determination of pH reaction
- Determination of the for mol number
- Determination of the content of water
- Determination of the content of fat
- Determination of the content of salt
- Determination of the content of proteins
- Determination of the content of nitrate and nitrite
- Determination of the content of the starch
- Determination of the content of overall ash and ash insoluble in acids
- Determination of the content of organic and mineral fouling
- Determination of the content of phosphates
- Determination of acid value and Lea number of extracted fat
- Determination of the content of acidity in SH degrees
- Determination of the content of gluten
- Determination of the content of HMF
- Determination of diastase value
- Determination of nutritive value
- Physiochemical tests of water
- Other physical and chemical tests for the conformity with Polish Standards
Microbiology Laboratory Analysis:
- Determination of he overall number of aerobic microorganisms
- Determination of the presence and number of yeasts and moulds
- Determination of the presence of Salmonella paratyphi
- Determination of the presence and number of Staphylococcus aureus
- Determination of the presence of Listeria monocytogenes
- Determination of the presence and number of bacteria of coli group and Escherichia coli
- Determination of the number of acidification bacteria of lactic type
- Determination of Leuconostoc bacteria
- Determination of oxygen-free sporulation bacteria and oxygen-free sporulating sulfates (IV) bacteria
- Determination of proteoilitic microorganisms
- Determination of Clostridium bacteria
- Determination of Pseudomonas bacteria
- Determination of the number of bacillus of Bacillus cereus
- Determination of Proteus vulgaris
- Determination of the number of streptococcus faeces
- Defining periods of storage for foodstuffs
- Microbiological tests of water
- Purity tests in microbiological terms of the surface of equipment, apparatus, laboratory ware in companies of food industry
- Immunoenzymatic tests (ELISA)
Instrumental Laboratory Analysis:
- Determination of the content of cadmium, lead, copper, zinc, tin, iron, calcium, chromium, sodium, magnesium, manganese, molybdenum, nickel using atomic absorption spectrometry method
- Determination of the content of mercury by AMA 254 mercury analyzer
- Determination of the content of arsenic using colorimetric method
- Determination of the content of preservatives (sorbin acid and benze carboxylic acid and their salts) using HPLC method
- Determination of the content of sweetening substances (aspartam, acesulfam K, benzosulfimide, saccharine, cyclamate), vitamin C and coffeine using HPLC
- Determination of iron, arsenic and qualification the contaminate from heavy metals in count into lead by "Polish Farma" in boric acid, salicylic alcohol and oxygenated water
- Determination of the content of calcium, potassium and magnesium in mineral waters using ASS method
Sensory Laboratory
- Testing organoleptic features of products:
- Appearance, external features, surface, section, section features, consistence,succulence, colour, shape, the degree of packing with stuffing, clarity and smell
- Method used: scaling methods, comparable evaluation with a standard, descriptive evaluation with erquirements
- Defining the period of storage of food products
- Trainings according to PN-ISO standards concerning the principles of objectiveness of sensory evaluation of food used in testing food products
- Testing employees by checking their susceptibility of taste, ability to detect and distinguish smells, ability to distinguish colours
