SCOPE
Official control, monitoring, surveillance and applied research in the following fields:
· Food Additives (colours, preservatives, sweeteners, antioxidants etc.)
· Food flavourings (coumarin, caffeine)
· Alcoholic beverages analysis (quality, adulteration and authenticity)
· Analysis of dairy products for determination of milk identity (goat/sheep’s, cow’s milk)
The aim is to protect public health and promote Good Industrial Practices, Food Safety and relevant policies according to the precautionary/prevention principles of the relevant EU Legislation
ACTIVITIES
Compliance Control, Monitoring and Surveillance Programmes
A National Food Control Programme is designed annually covering the fields mentioned above, taking into account:
· results / findings from previous years analysis
· food consumption
· toxicity of food additives
· recent amendments of the relevant Legislation
· information through our participation in EU Commission Working Groups of Government experts on Food Additives and Flavourings
· information collected throughout the year from the Rapid Alert System for Food and Feed (RASFF) of the EU
The National Control Programme is actually a frame that consists of various smaller pilot programmes
RESEARCH
Annual Research programmes funded by the Ministry of Health:
- Incidence and levels of sweeteners in foodstuff and drinks, energy – reduced or without added sugars (2017)
- Incidence and levels of synthetic colours in most consumed foodstuff and drinks (2014-2015)
- Determination of caffeine in various types of coffee and other drinks (2013-2014)
- Determination of the preservative sulphur dioxide (allergen) in foodstuff and drinks (2012 - 2013)
- Determination of the preservatives sorbic and propionic acid in bread and bakery ware (2011)
- Determination of synthetic sweeteners in foodstuff and drinks consumed by children as well (2010)
- Determination of synthetic colours and the preservative sodium benzoate in foodstuff and drinks consumed by children (2008-2009)
- Determination of Cafestol and Kahweol in various types of coffee (2007)
(ii) Development and validation of new methods in the fields of food additives, alcoholic drinks and adulteration of milk products
(iii) Participation in research programmes through Cyprus Research Promotion Foundation (RPF):
- “Identification of characteristics of Cyprus Wine Commantaria“ (2004-2007)
- “Study on Antioxidants and Allergens in Authentic Cypriot and Romanian Wines”, Bilateral Cooperation CY-RO (2011)
- “Carobs, the black gold of Cyprus” (2017-2018) (Collaboration of the University of Cyprus, Agricultural Research Institute and State General Laboratory)
COOPERATION/PARTICIPATION ON NATIONAL AND INTERNATIONAL LEVEL
a) Participation in EU Commission Working Groups of Government experts on Food Additives and Flavourings.
b) Participation and support to Councils and Technical Committees of Cyprus Government, on subjects relevant to the laboratory’s fields.
c) Collaboration with Research Institutes / Universities (National, EU)
The scope of accreditation of the Laboratory according to ISO/IEC 17025:2017can be found on the web page CYS-CYSAB (Accredited Bodies, Laboratories of the State General Laboratory of Cyprus).