With the increasing concern for hygiene and quality of food, the requirement of international market has become complex day by day. Our regulatory services provides you with complete information about the legal requirements, standards and quality specification for defined product in the global market.

SGNCO Food services provides an effective support and reduces the risk through local food experts and laboratories. Our food services extend to raw, semi-manufactured foodstuff and final products in all principal segments of the food chain.

There different food regulation authorities and national authorities has drafted various agreement that regulates the use of restricted substance in the product. With increasing use of synthetic fertilizers and other practices, the the volume of food-borne diseases and chemical, microbiological or physical food hazards is increasing. The team of scientists are dedicated to detect these hazards and reduce their presence meeting the stringent requirements of the guidelines. Two of the most common hazards are mentioned below:

Chemical Residues
There has been a major growth in the use of pesticides for producing different consumable food product. Most of the pesticides break down in the environment, but some may still remain in the food product as a residue.

Variety of pesticides and agrochemicals are used worldwide. For testing, each pesticides requires its own set of Maximum residue level ( MRL'S). Testing every pesticides and chemical is a time consuming and expensive. SGNCO brings an effective solution to this problem with its wide network of testing laboratories. Our highly equipped laboratories and experienced technicians adopt best testing practices for gro-chemicals according to various monitoring, inspection and regulatory requirements.

In response to growing consumer concerns about chemical residues in food farmers and the supermarket chains are adopting special measures to reduce the hazardous residue. We assist different customers throughout the globe for the identification and control of such hazards through farm audits, review of applications & withholding periods and regular product testing. See Japan Positive List for more information

Pathogens
Foodborne pathogens are the leading cause of of illness and death in many countries. There has been substantial increase of the pathogenic bacteria due to demographics, consumer lifestyles and food production economics. The pathogens cannot be easily noticed and escapes detection by the general

The effective control of three major food-borne pathogens E coli 0157:H7, Salmonella spp and Listeria monocytogenes, remains the main focus of various food and safety programs. These foodborne diseases are highly infectious and can have devastating effects including death. The food industry have aggresively invsted in the research sectors for developing various detection technique and planning startergy to control and eliminate the pathogens completely from the food chain.

Through dedicated testing facilitates, we assist companies to deliver high quality products conforming to the complex regulatory standards of health, safety and environmental compliance. Our testing services are focused to minimize the export risk.

We also provide our suppliers through additional surveillance, the program includes various steps including auditing, rigorous testing and product inspection are vital components to running a transparent food supply system. This transparent system helps you top ensure product certification and build confidence amongst your customers.

SGNCO Food services provides an effective support and reduces the risk through local food experts and laboratories. Our food services extend to raw, semi-manufactured foodstuff and final products in all principal segments of the food chain.

There different food regulation authorities and national authorities has drafted various agreement that regulates the use of restricted substance in the product. With increasing use of synthetic fertilizers and other practices, the the volume of food-borne diseases and chemical, microbiological or physical food hazards is increasing. The team of scientists are dedicated to detect these hazards and reduce their presence meeting the stringent requirements of the guidelines. Two of the most common hazards are mentioned below:

Chemical Residues
There has been a major growth in the use of pesticides for producing different consumable food product. Most of the pesticides break down in the environment, but some may still remain in the food product as a residue.

Variety of pesticides and agrochemicals are used worldwide. For testing, each pesticides requires its own set of Maximum residue level ( MRL'S). Testing every pesticides and chemical is a time consuming and expensive. SGNCO brings an effective solution to this problem with its wide network of testing laboratories. Our highly equipped laboratories and experienced technicians adopt best testing practices for gro-chemicals according to various monitoring, inspection and regulatory requirements.

In response to growing consumer concerns about chemical residues in food farmers and the supermarket chains are adopting special measures to reduce the hazardous residue. We assist different customers throughout the globe for the identification and control of such hazards through farm audits, review of applications & withholding periods and regular product testing. See Japan Positive List for more information

Pathogens
Foodborne pathogens are the leading cause of of illness and death in many countries. There has been substantial increase of the pathogenic bacteria due to demographics, consumer lifestyles and food production economics. The pathogens cannot be easily noticed and escapes detection by the general

The effective control of three major food-borne pathogens E coli 0157:H7, Salmonella spp and Listeria monocytogenes, remains the main focus of various food and safety programs. These foodborne diseases are highly infectious and can have devastating effects including death. The food industry have aggresively invsted in the research sectors for developing various detection technique and planning startergy to control and eliminate the pathogens completely from the food chain.

SGNCO Food services provides an effective support and reduces the risk through local food experts and laboratories. Our food services extend to raw, semi-manufactured foodstuff and final products in all principal segments of the food chain.

There different food regulation authorities and national authorities has drafted various agreement that regulates the use of restricted substance in the product. With increasing use of synthetic fertilizers and other practices, the the volume of food-borne diseases and chemical, microbiological or physical food hazards is increasing. The team of scientists are dedicated to detect these hazards and reduce their presence meeting the stringent requirements of the guidelines. Two of the increasing and the most common hazards are as follows:

Chemical Residue
The use of pesticides for producing different consumable food products has substantially increased. Most of the pesticides break down in the environment, but some may still remain in the food product as a residue.

In response to growing consumer concerns about chemical residues in food farmers and the supermarket chains are adopting special measures to reduce the hazardous residue. We assist different customers throughout the globe for the identification and control of such hazards through farm audits, review of applications & withholding periods and regular product testing. See Japan Positive List for more information

Pathogens
Presence of pathogens in food pose a major risk to the health and has been cause of of illness and death in many countries. The presence of pathogens cannot be easily detected and needs special testing procedures.

The effective control of three major food-borne pathogens E coli 0157:H7, Salmonella spp and Listeria monocytogenes, remains the main focus of various food and safety programs. These foodborne diseases are highly infectious and can have devastating effects including death. The food industry have aggresively invsted in the research sectors for developing various detection technique and planning startergy to control and eliminate the pathogens completely from the food chain.