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What We Do

Microbiological Analysis

Microbiological Analysis

The food microbiology laboratory has accreditation to (lSO/IEC17025:2005) for 11 microbiological methods. This was granted by the South Africa National Accreditation System (SANAS)

Accredited Microbiological tests are:

  • Enumeration of yeasts and moulds. ISO 7954.1987 (E)
  • Detection and enumeration of presumptive Escherichia coli. -Most Probable NumberTechnique ISO 72512005 (E).
  • Detection of Salmonella, NMKL No. 71.1999, 5th Ed. Method. AOAC 920.39C (2000)
  • Coliform bacteria detection in food NMKL No.44, 2004 6th Ed.
  • Determination ofBacillus cereus in food NMLK N. 67, 2003 5th Ed
  • Determination of aerobic microorganisms in foods at 30 C NMKL No.86, 2006, 4th Ed.
  • Thermo-tolerant coliform bacteria and Escherichia coli Enumeration in food and feed NMKL No. 125,2005 4th Ed.
  • Enterococcus determination in food. NMKL No.68, 20044th Ed.
  • Aerobic microorganisms and presumptive NMKL No.5,2001 5th Ed.
  • Enterobacteriae-Enumeration on surfaces and utensils aerobic and anaerobic bacteria in canned food NMKL No. 59,2004 3th Ed.
  • Enumeration of coagulate positive Staphylococcus aureus in food. NMKL No. 66,2003

Microbiology analyses cover the:

  • Quality control of raw materials, intermediate and finished products
  • Determination of indicator organisms, pathogenic micro-organisms such as Salmonella and Vibrio and specific spoilage organisms
  • Identification of bacteria, yeasts and moulds
  • Testing for sterility & the Evaluation of efficacy of disinfectants in food hygiene
Our food microbiology laboratory is equipped with modern instruments such as: 2 and 5 litre fermentor, Freezer dryer, Polymerase Chain Reaction (PCR) machine, Denaturing Gradient Gel Equipment (DGGE), Pulse field Gel Electrophoresis, Polyacrylamide Gel Electrophoresis.
Chemical Analysis

Chemical Analysis

CSIR-FRI offer comprehensive chemical analytical services to the local beverage, food, feed and brewing industries.

Commodities tested include: Fish and fish products, chocolate and cocoa products, water, fruit juices and soft drinks, biscuits, toffees, dairy products, poultry products, spices, flavorings, condiments and vegetables.

We have been granted accreditation to ISO/IEC17025:2005 by South Africa National Accreditation System (SANAS) for the following chemical analysis:

Accredited Chemical tests are:

    • Moisture determination in food and feed-Air Over Method AOAC 925.10 (1990)
    • Protein in food and feed-Kjeldahl method AOAC 984.13 (1990)
    • Fat (crude) or ether extract in food and animal feed-Soxhelt method AOAC 920.39 C (2000)
    • Determination of Ash in dried food and feed AOAC 923.03 (2000)

Wine, Spirit and soft drinks:

    • Determination of alcohol, total extracts, acidity, sugars, total soluble solids etc.

Other Chemical Analyses cover

    • mycotoxin, milk solid non fat, sulphite, theobromine, benzoate, Wet Gluten (wheat Flour), carbohydrate& energy, saponification value, iodine value, and impurities. Other tests include impurities (feed/powdery samples), unsaponifiable matter, iron, acid Insoluble Ash, Water soluble ash, Alkalinity of soluble ash, Salt: (NaCI, Sulphate, Calcium, Magnesium, Iodine), Caffeine, Bromate, Urease Activity, Aflatoxin, Free Fatty Acids, Peroxide Value, Impurities (oil), Impurities (water insoluble), Calcium, Phosphorus, Esters, Aldehydes, Starch, and Crude fibre. Determination of alcohol, total extract, acidity, sugars, total soluble solids are also done.

Approved methods and latest techniques

The analytical work in the Food Chemistry Laboratory is carried out in accordance with both national and internationally accepted standards.

Our Chemistry laboratories are equipped with instruments such as:

  • Gas chromatograph (GC) equipped with a sniffing pot
  • Gas chromatograph equipped with a mass spectrometer (GCMS)
  • High performance liquid chromate-graphs (HPLC)
  • Atomic absorption spectrophotometer (AAS)
Physical Analysis

Physical Analysis

We offer analytical services in the areas of microbiology, chemistry, toxicology, and physical examinations to individuals and industry. With some of our laboratories and parameters accredited to ISO 17025 standards by the South African National Accreditation System (SANAS), our certificates of analyses are accepted worldwide.

We offer analytical services of food processing and preservation.

Analytical tests offered are:

  • Water Activity
  • Texture Analysis
  • Shelf life studies
  • Centrifugation
  • Functional Properties
  • Viscosity
  • Color
  • Moisture
Sale of Research By-Products

Sale of Research By-Products

Processing of High Quality Natural Food Products.We have a range of Research By-Products for sale to the general public. They are so called because they were developed as a result of research carried out by the Institute.

Technical Services

Technology Transfer

This service deals basically with training in post-harvest food handling. The CSIR-FRI over the years, through its research has come up with a number of technologies on food value addition, enhanced food processing technologies, and HACCP (Hazard Analysis and Critical Control Points) systems for various food processing lines.

These technologies are passed on to clients who express interest. Some of these home-brewed technologies include: processing of Fufu flours (yam, cocoyam, plantain), Improved Kokonte, Improved Gari, Banku Mix Powder, Fermented Maize Meal Powder, High Quality Cassava Flour, Cassava Starch, Rice-base Cereal (Baby weaning food / breakfast meal), Maize-base Cereal (Baby weaning food / breakfast meal), Fruit juice technology, among others. Mushroom Cultivation is one of our flagship Technology Transfer programmes.

Our technology transfer programme also encompasses the training of interns and other interested persons in basic laboratory practices, good housekeeping practices, and analyses.

Extension Service
Primary Food Processing
Fabrication of Food Processing Equipment
Product Development and Training
Contract Research
Business Incubation
Technical Advice
Collaborative Research and Consultancy

WHAT GOES ON
Activities of Food Research Institute

In order to achieve the mission, vision and goal of the Institute, its programmes are centered on Research & Development activities for the solution of postharvest problems in Ghana and also to generate income. The main objectives of its activities are:

  • To develop and provide technical information, training and services to the private sector and other stakeholders in the food industry.
  • To provide appropriate technology packages for processing and storage of raw agricultural produce to facilitate curtailment of post-harvest losses and promote value addition for local and export markets.

Some Snaps From The Gallery

Interested in doing business with us?

If you are interested in doing business with us, please get in touch with us with information on
your request by filling the online request form and we will get back to you.

Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-519092-5 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

© 2017 Food Research Institute.