Microbiological and sensory analysis and physical and mechanical testing

Microbiological analysis: in order to guarantee compliance with the general requirements of the regulation on food hygiene and safety, analysis is carried out to verify the presence of bacteria and spores, moulds, yeasts and pathogens on all types of material and surface (swabs).

Sensory analysis of materials: olfactory and taste analysis allows to ascertain whether materials and articles in contact with food and, in particular, packaging, do not alter the organoleptic characteristics of the food as required by article 3 of Regulation (EU) 1935/2004.

Physical and mechanical testing: such as tensile, COF and resistance to delamination testing.