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Analytical control

Analytical control

Analytic support is provided to Spain’s General State Administration, which includes the General Court of Justice and the National Health System.It is provided on a permanent basis and is a result of legal and administrative processes. Such activity requires many tests to be carried out that are significant for the health sector due to possible contamination or adulteration of foods (mainly in food samples sent for pre-trial proceedings).

The study of the samples collected during the trial proceedings for crimes against Public Health due to food fraud,mainly the illegal fattening of slaughter livestock,is highly complex and difficult on an analytical level. Due to high demand,the response time is rationalised in these samples.

Since 23 July 1999, the National Food Centre is the Accredited Test Laboratory (with nº 178 / LE 397) according to the requirements of Standard EN ISO/IEC 17025.It was appointed by the National Accreditation Entity (ENAC) with an initial scope of 65 tests.The majority of the Centre’s technical personnel is thus involved. Since then, the CNA has enjoyed Accreditation for Microbiological and Physical-Chemical Tests on Food Products. This has therefore enabled an independent entity to confirm the reliability of the Centre’s analytical procedures.

Applied Research tasks in the field of food analysis have mainly been geared towards improving upon traditional methods of analysis, providing new methods that are capable of dealing with food crises or updating analytical activity fields as a result of food research in the scientific world.

As for food controls, the National Food Centre also carries out:

  • Control of non-declared irradiation of foods.
  • Study of poisoning and food infections (salmonellosis,botulism,trichinellosis,etc.) with new diagnosis techniques (PCR). Supporting the Ministry of Health and Consumer Affairs and the Autonomous Communities in determining whether water is suitable for public consumption, etc.
  • Research of protozoa in water and food products of plant origin given that they present a potential hazard. Detection of Giardia lamblia and Cryptosporidium spp. is a priority.
  • Identification of animal species in heat-treated meat products through the enzyme-linked immunosorbent assay test with the aim of making the identification of genetically similar animal species easier.
  • Detection of transgenic plant material (p-35S) using PCR.
    • Detection of transgenic plant material (t-NOS) using PCR.
    • Detection of soya (Lectin gene) using Nested-PCR.
    • Identification of transgenic Roundup Ready soya (CP4 epsps gene) using Nested PCR.
    • Detection of maize (Invertase gene) using PCR.
    • Detection of transgenic maize (cry1A (b) gene) using Nested-PCR.
    • Identification of transgenic maize Bt176 (specific construct CDPK-cry 1A (b)) using PCR.
    • Identification of transgenic maize Bt11 (specific construct IVS6-cry1A (b)) using PCR.
    • Identification of transgenic maize Bt11 (specific construct 35S-IVS2-pat) using PCR.
    • Identification of transgenic maize MON 810 (specific construct Hsp70-cry1A (b)) using PCR.
    • Identification of transgenic maize T25 (specific construct 35S-pat) using PCR.
  • Quantification of soya and transgenic maize, based on specific constructs, using quantitative PCR in real time of Roundup Ready Soya (cp4-epsps), Maize Bt176 (PEPC-cry1A (b)) and Maize Bt11 (IVS2-pat).
    • Identification of transgenic maize NK603 (based on an event-specific sequence) using PCR.
  • Quantification of transgenic maize MON810 (based on specific construct 35S-Hsp70) using quantitative PCR in real time.
  • Control of biogenic amines in fish:anchovies, tuna,etc.
  • Control of Mycotoxins and Polycyclic Aromatic Hydrocarbons in food.
  • Analytical Control of the presence and determination of the contents of allergens in foods (gluten in foods for celiac people); along with the design,development and implementation of new analytical methodologies (Western blot,PCR and real-time PCR,ELISA-R5).
  • Analytical control of Sudan I,II,III,IV,Sudan orange G,Sudan red 7 B and bixin using HPLC-DAD, in pepper samples (Capsicum annuum).
  • The study of persistent organic compounds: polychlorodibenzodioxines (dioxins or PCDD),  polychlorodibenzofurans (PCDF) and polychlorobiphenyls (PCB) in foods.
  • The study of the concentrations of lead, cadmium, mercury and arsenic contaminants in different types of food, as well as the study of iron, copper, magnesium and selenium nutrients, amongst others.
  • Systematic in vitro studies on food and food products with the aim of evaluating,in a short space of time,their potential intake risk. Such studies are carried out using cytotoxicity tests (cell viability, mitochondrial activity, cell multiplication, enzymatic activity, etc.)and genotoxicity tests in bacteria (mutagenicity).
  • Implementation of the reverse phase latex agglutination method (RPLA) to the detection of Clostridium perfringens enterotoxins type A and Bacillus cereus in foods.
  • Determination of benzene in oil and soft drinks.