OUR LABS
Environment-friendly Business Solutions
GBS
offers a complete portfolio which encompasses the agricultural, food industry and analytical sectors. The main aim is to provide these sectors with services in the genetic engineering and molecular biology fields. The company sells and provide the state-of-the art services such as detection of the purity of Egyptian cotton, Halal food authentication. Our laboratories are accredited according to ISO 17025 and comply with the high standards of our internal quality management systems. This grants the highest possible security and reliability to our clients. GBS analytical services comprise the whole range of testing – from screening and identification to precise quantification of any targeted biological material. Our services include testing or detection of meat species, viral detection, general microbes and pathogenic germs. Our experience in sample preparation of complex sample materials and testing with qualitative and quantitative PCR, makes Green a qualified partner for the determination of GMO contents in food, feed and seed.
PCR labs services
Egyptian cotton authentication.
Pork identification.
Meat speciation detection.
Generic diversity and phylogenetic studies.
Species, population, varietal and strain discrimination
PCR and Real-time PCR detection of all food
feed and veterinary pathogen.
First Type of Tests: Examination in food factories
Preliminary examination and laboratory of virtual materials that are supplied by accredited suppliers to make sure they conform to the quality requirements approved by the factory to prevent any defects may appear during the manufacturing process or final product thus saving a lot of money, effort and time
The importance of screening for raw materials
Through the examination of raw materials that are supplied to the factory by suppliers and report to the management conformity degree with the requirements and specifications of the factory
Through this service full control over quality of production which can detect any malfunction on the manufacturing process and then the possibility of rapid intervention to fix errors or problems that arise
The importance of inspection during the production process
When you’re 25% stages of product manufacturing, company to present a detailed report about the quality of performance and the quality of materials used and the time period expected to get the final product and then gives you the opportunity to take crucial strategic decisions concerning the production and distribution process
Control of the production process, starting from the first production steps until completion and provide a detailed daily report on all steps taken to allow you the opportunity to fix the problems in a timely manner
The importance of monitoring the production process
This service allows you to make sure that all phases of production are in accordance with the applicable quality standards within the factory plus any other agreed criteria in the case of manufacturing for third parties
Through the examination of the final product before putting it on the market and ensure the conformity of the end product production quality standards, through which you can discover any defect or error in the packaging process, then the possibility of rapid intervention to fix errors or problems that arise before putting the product on the market
Second Type of Tests
Inspection
The importance of monitoring the production process
This service is applied inside the factories which export their products where the company checks product intended for export through periodic visits of inspectors to assess the conformity of product quality standards and conformity of the product to the specifications agreed with the importer
The importance of product quality inspection before shipping
Through this service, the exported assured that the final product for export is identical to the quality specifications as well as to the specifications agreed with the importer which provides a great opportunity to open world markets for export, in addition to avoiding re-exporting or rejection by the importer and that is done through the issuance of accredited certificate is sent to the importer within the shipping documents
Oversee the process of downloading the products in containers
Operating Excellence
Facilities Capability
- MICROBIOLOGICAL ANALYSIS
- Mycotoxin analysis
- Authentication: adulteration And GMO analysis
- Visual inspection & sensory evaluation
- CHEMICAL ANALYSIS
- SUGAR
- CEREALS & CEREAL GRAINS
- ANIMAL FEED
- MILK & DAIRY PRODUCTS
- HERBS & SPICES
- FRUITS & VEGETABLES
- MEAT & MEAT PRODUCTS
- DETERGENTS & SOAPS
- WATER & WASTE WATER
Product | TAT | Method | |||||
FOOD |
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Bacillus Cereus | 5 days | ISO 7932 | |||||
Clostridium Perfringens | 5 days | ISO 7937 | |||||
Coliforms | 3 days | ISO 4832 | |||||
Escherichia Coli (E. Coli) | 2 days | ISO 16649-2 | |||||
Enterobacteriace | 3 days | ISO 2528-2 | |||||
Enterococci | 5 days | APHA 2001 | |||||
Fecal Streptococci | 5 days | APHA 2001 | |||||
Listeria sp | 6 days | ISO 11290-1 | |||||
Listeria monocytogenes | 6 days | ISO 11290-1 | |||||
Pseudomonas sp | 4 days | ISO 13720 | |||||
Salmonella sp | 6 days | ISO 6579 | |||||
Shigella sp | 6 days | APHA 2001 | |||||
Staphylococcus aurous | 4 days | ISO 6888-1 | |||||
Spore Former ( Anaerobic) | 3 days | APHA 2001 | |||||
Spore Former (Aerobic) | 3 days | APHA 2001 | |||||
Sulfite Reducing Bacteria (Spore) | 3 days | ISO 15213 | |||||
Thermo Tolerant Coliform Bacteria | 3 days | NMKL 1996 3rd Edition |
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Total Plate Count | 3 days | ISO 4833 | |||||
Total anaerobic bacteria | 3 days | APHA 2001 | |||||
Warm or parasite detection | 2 days | Microscopic examination | |||||
Yeasts & Moulds | 3 days | ISO 21527 modified | |||||
WATER | |||||||
Coliforms | 3 days | SMWW 2012 | |||||
Escherichia Coli (E. Coli) | 2 days | SMWW 2012 | |||||
Fecal Coliform | 3 days | SMWW 2012 | |||||
Fecal Streptococci | 5 days | SMWW 2012 | |||||
Legionella | 14 days | ISO 11731-2 | |||||
Pseudomonas aeruginosa | 5 days | SFS EN 12780 | |||||
Total Plate Count at 30 oc | 3 days | ISO 4833 | |||||
Protozoa | 3 days | SMWW 2012 |
Product | TAT | Method | |
FOOD | |||
Aflatoxin total (G1,G2;B1;B2) | 4 days | Elisa | |
Aflatoxin B1 | 5 days | Elisa | |
Aflatoxin M1 | 3 days | Elisa | |
DON | 3 days | Elisa | |
Z toxin | 3 days | Elisa |
Product | TAT | Method | |
FOOD |
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Meat & pork | 4 days | R-PCR | |
Meat & horse | 5 days | R-PCR | |
Meat content % | 3 days | R-PCR (LOQ 20%) | |
GMO | 5 days | R-PCR |
Product | TAT | Method | |
FOOD |
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Test sample by attributed parameter | 2 days | Visual or microscopic | |
sensory evaluation | 14 days | Expert testers | |
physical parameters | 3 days | physical | |
Particle size | 2days | ASTM/ ES /AOAC |
Product | TAT | Method | ||||||||
EDIBLE OILS & FATS | ||||||||||
Acid Value | 2 days | AOCS | ||||||||
Alkalinity | 2 days | AOCS | ||||||||
Ash | 2 days | AOCS | ||||||||
Cold Test | 2 days | AOCS /ES | ||||||||
Free Fatty Acid (Acidity) | 2 days | AOCS/ ES/ ISO 660 | ||||||||
Impurities | 2 days | AOCS/ ES | ||||||||
Iodine Value | 2 days | AOCS/ ES | ||||||||
Moisture | 2 days | AOCS/ ES | ||||||||
Peroxide Value | 2 days | AOCS/ ES | ||||||||
Saponification Value | 2 days | AOCS/ ES | ||||||||
Slip Melting Point | 2 days | AOCS/ ES | ||||||||
Unsaponifiable Matter | 2 days | AOCS/ ES | ||||||||
Color | 2 days | AOCS/ E.S | ||||||||
Soap content | 2 days | AOCS/ E.S | ||||||||
p-Anisidine value | 3 days | AOCS | ||||||||
Rancidity | 2 days | B.S/ AOCS |
Ash | 2 days | AOAC/ E.S | ||||||||
Acidity in Honey | 2 days | ES | ||||||||
Insoluble Matter | 2 days | ICUMSA/ ES(honey) | ||||||||
Invert Sugar | 2 days | ES | ||||||||
Loss on Drying | 2 days | ICUMSA (white sugar) | ||||||||
Moisture in Honey | 2 days | AOAC/ ES | ||||||||
Reducing Sugar ( Molasses) | 2 days | ICUMSA | ||||||||
Reducing Sugars (White Sugar) | 2 days | ICUMSA | ||||||||
Reducing Sugars (Honey) | 2 days | ES | ||||||||
Sucrose | 2 days | AOAC | ||||||||
Total Sugars as Invert (Molasses) | 2 days | AOAC | ||||||||
Total Insoluble Solids (Honey) | 2 days | ES | ||||||||
Total Solids (Molasses) | 2 days | ES
|
Acid Insoluble Ash | 3 days | ES | ||||||||
Ash | 2 days | ICC 104/AOAC/ ES/ ISO | ||||||||
Crude Fiber | 2 days | AOAC/ ES/ GAFTA | ||||||||
Fat | 3 days | AOAC/ES | ||||||||
Fat Acidity | 3 days | AOAC/ ES | ||||||||
Moisture | 2 days | ICC110/ ISO712/ AOAC/ES/GAFTA | ||||||||
pH Value | 2 days | AOAC | ||||||||
Protein | 2days | AOAC/ES | ||||||||
Wet Gluten | 2 days | ISO 7495/ ICC 106 |
Acid Insoluble Ash | 3 days | GAFTA | ||||||||
Ash | 2 days | AOAC/ ES/ GAFTA | ||||||||
Crude Fiber | 2 days | AOAC/ ES/ GAFTA | ||||||||
Diameter | 2 days | By Micrometer | ||||||||
Fat Content | 3 days | ISO 6492 | ||||||||
Moisture | 2 days | AOAC/ ES | ||||||||
Oil Content | 3 days | AOAC | ||||||||
Total Sugars as Invert | 2 days | AOAC | ||||||||
Protein | 2days | AOAC/ES | ||||||||
Sucrose | 2days | AOAC/GAFTA | ||||||||
Urease | 2 days | GAFTA |
Acidity of Milk | 2 days | AOAC/ NIRO | ||||||||
Acidity (Dairy Products) | 2 days | ES | ||||||||
Acidity of Cheese | 2 days | AOAC | ||||||||
Ash in Milk | 2 days | AOAC | ||||||||
Ash (Dairy Products) | 2 days | ES | ||||||||
Ash in Cheese | 2 days | AOAC | ||||||||
Bulk Density in Milk Powder | 2 days | NIRO | ||||||||
Chloride in Cheese | 2 days | AOAC | ||||||||
Fat (Dairy Products) | 2 days | AOAC/ES | ||||||||
Fat in Dried Milk | 2 days | AOAC | ||||||||
Moisture in Milk Powder | 2 days | NIRO | ||||||||
Moisture (Dairy Products) | 2 days | ES | ||||||||
Moisture in Cheese | 2 days | AOAC | ||||||||
Ph Value (Dairy Products) | 2 days | ES | ||||||||
Salt (Dairy Products) | 2 days | ES | ||||||||
Total Solids in Milk, Cream | 2 days | AOAC | ||||||||
Total Solids in Milk | 2 days | AOAC/ ES | ||||||||
Protein | 2days | AOAC/ES | ||||||||
Total Solids not Fat in Milk | 2 days | AOAC/ ES |
Acid Insoluble Ash | 3 days | AOAC | ||||||||
Ash | 2 days | AOAC | ||||||||
Crude Fiber | 2 days | AOAC | ||||||||
Moisture | 2 day | AOAC | ||||||||
Volatile oils | 4 days | AOAC | ||||||||
Alcohols soluble Extract | 3 days | E.S | ||||||||
Acidity | 2 days | AOAC/ ES | ||||||||
Acidity in canned Vegetables | 2 days | AOAC | ||||||||
Alkalinity of Ash in Fruits | 2 days | AOAC | ||||||||
Ash | 2 days | AOAC/ ES | ||||||||
Protein | 2days | AOAC/ES | ||||||||
Crude Fiber in Fruits | 3 days | ES | ||||||||
Impurities in Vegetables | 2 days | ES | ||||||||
Moisture in Frozen potatoes (French Fries) | 3 days | AOAC | ||||||||
Moisture in Molokhia | 2 days | ES | ||||||||
Net Content of Frozen Fruits | 2 days | AOAC | ||||||||
Net Weight in Vegetables | 2 days | ES | ||||||||
Ph Value | 2 days | AOAC | ||||||||
Salt in Vegetables | 2 days | ES | ||||||||
Sodium Chloride in Vegetables | 2 days | AOAC | ||||||||
Soluble Solids (Brix) in Fruits | 2 days | AOAC | ||||||||
Soluble Solids (Brix) in Tomatoes | 2 days | AOAC | ||||||||
Sucrose in Fruits | 2 days | AOAC | ||||||||
Total Solids in Frozen Spinach | 2 days | AOAC | ||||||||
Total Solids | 2 days | ES | ||||||||
Total Sugar in Fruits | 2 days | ES |
Ash | 2 days | AOAC/ ES | ||||||||
Fat | 3 days | AOAC/ ES | ||||||||
Moisture | 2 days | AOAC/ ES | ||||||||
Salt | 2 days | AOAC | ||||||||
Protein | 2days | AOAC/ES |
Active Matter in detergents | 2 days | ES | ||||||||
Fat in soap and detergents | 2 days | ES | ||||||||
Ph Value | 2 days | ES | ||||||||
Total Chlorides in soap | 2 days | ES | ||||||||
Total Free Alkali in soap | 2 days | ES | ||||||||
Total Free Caustic Alkali in soap | 2 days | ES | ||||||||
Total Insoluble Matter in Alcohol | 2 days | ES | ||||||||
Water Insoluble matter in solid detergents | 2 days | ES | ||||||||
Water content in soap | 2 days | ES |
Acidity | 2 days | SMWW | ||||||||
Alkalinity | 2 days | SMWW | ||||||||
Calcium | 2 days | SMWW/ ES | ||||||||
Chemical Oxygen Demand | 2 days | SMWW | ||||||||
Chloride | 2 days | SMWW/ ES | ||||||||
Conductivity | 2 days | SMWW/ ES | ||||||||
Color | 2 days | Visual inspection | ||||||||
Magnesium | 2 days | SMWW/ ES | ||||||||
Ph Value | 2 days | SMWW/ ES | ||||||||
Sulphate | 2 days | SMWW/ ES | ||||||||
Total Dissolved Solids | 2 days | SMWW/ ES | ||||||||
Total Hardness (Ca & Mg) | 2 days | SMWW/ ES | ||||||||
Total Soluble Solids | 2 days | SMWW/ ES | ||||||||
Total Suspended Matter | 2 days | ES |
- TAT is the number of working days necessary for sample analysis.
- All tests methods mentioned above are the latest updated versions.