Easter eggs: labeling, shelf life, coloring.
Commercially available Easter eggs may only be colored with approved food dyes. For organic eggs, dyes are used that are primarily derived from products found in nature. Easter eggs have a longer shelf life than raw eggs.
Eggs can be carriers of salmonella, they are mainly on the shell outside or inside. Therefore, good kitchen hygiene should always be observed when handling raw eggs.
Especially children eat a lot of chocolate at Easter and consume more sugar and fat than the body needs.
Chocolate not only contains a large amount of sugar and fat, but can also contain undesirable substances such as cadmium or mineral oils. We test it for cadmium and mineral oil content as well as perishability.
Maundy Thursday: Spinach is one of the plants with a particularly high nitrate storage capacity
Nitrate can be converted into harmful substances in food or during digestion in the body. That's why we regularly test the nitrate levels in spinach, lettuce and arugula: in 95% of the samples, they are within the permitted range.