Laboratorio de análisis Echevarne

Agri-food Industry

Agri-food Industry


Microbiological analyses

  • Indicator and pathogenic micro-organisms. *
  • Bacterial identification (MALDI-TOF MS).
  • Fungal identification.
  • Surface analysis.
  • Environmental analysis.
  • Handler control.
  • Analysis of drinking water. *
  • Shelf life studies.
  • Verification of cleaning and disinfection procedures.
  • Analysis of food supplements.
*See the tests covered by the Accreditation.


Physical and chemical analysis

  • Allergens*.
  • Nutritional information for labelling.
  • Vitamins and minerals.
  • Amino acid profile.
  • Fatty acid profile, including omega 3, omega 6, trans fatty acids.
  • Composition: pH, water activity, peroxides index, etc.
  • Heavy metals.
  • Mycotoxins: Aflatoxin B1, Total Aflatoxins (B1, B2, G1, G2), Ochratoxin A, Toxin T2, Deoxynivalenol DON, Zearalenone ZEA.
  • Antibiotic residues.
  • Detection of transgenic material.
  • Detection of animal species.
  • Persistent organic pollutants: dioxins, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, other organic pollutants.
  • Other contaminants: acrylamide, histamine, pesticides, polar compounds, volatile nitrogenous bases.
  • Migrations of food contact materials.
  • Analysis of drinking water*, irrigation water and waste water*.
*See the tests covered by the Accreditation.


  • Design and implementation of food safety management systems: HACCP and certifiable standards (ISO 22000, IFS, BRC, others).
  • Elaboration of prerequisites: water supply, cleaning and disinfection, training, pests, suppliers, traceability, temperatures, allergens, waste, maintenance and good handling practices.
  • Sampling plans.
  • Food legislation.
  • Food hygiene: good manufacturing practices, hygienic design of facilities, etc.
  • Shelf life of food products.
  • Food product labelling.
  • General technical consultancy.
  • Consultancy on non-compliant analytical results: corrective and/or preventive actions.
  • Liaison with the competent health authorities.


  • Hygienic-sanitary, HACCP and facility audits.
  • Design of specific audit checklist for the client.
  • Supplier audits.
  • Product audits.
  • Audits at the point of delivery.

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