Creative Diagnostics - Food & Feed Analysis



Most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal. Most of the meat we consume in North America is animals’ muscle tissue. Muscle tissue is very high in protein, containing all of the essential amino acids, and in most cases is a good source of zinc, vitamin B12, selenium, phosphorus, niacin, vitamin B6, choline, riboflavin and iron. People currently eat about 200 pounds of meat per person per year in the U.S. (not including marine life).

Our large portfolio of different test formats can be used to analyze your products as follows:
Raw meat (beef, pork, poultry)
Sausages, ham, edible tissues
Control matrices (e.g. hair) and many others


Animals raised for meat - including cows, pigs and chickens - are vaccinated with antibiotics (e.g. chloramphenicol, ceftiofur and cephapirin) when they're sick to fight bacterial infections. But at the same time, federal law also regulates the safety of antibiotics on the market and the timing of dosages to make sure residues do not linger in your steak, pork chops or chicken. With our testing kits manufacturers will know if the antibiotics level of their products is under control. Read more

Anticoccidial drug

Coccidiosis is a severe disease and is important from an economic point of view in poultry industry. There are two main control measures, one of which is the use of anticoccidial drugs for both prophylaxis and treatment. To protect consumers’ health and avoid recalls, all poultry products should be tested for anticoccidial drug residues before selling. Read more

Hormones and anabolics

The use of hormonal active growth promoters (hormones, e.g. clenbuterol, ractopamine and salbutamol) in farm animals can increase the production of veal and beef significantly up to 15%. However, the regulation regarding the use of such hormones differs sharply across the world. In the EU there exists a total ban on such use. Whereas the use of some hormones in the USA is authorized under strict conditions. Manufacturers will check these analytes to meet local regulations before exporting. Read more

Food pathogens

Factory-farmed meat in particular contains a great amount of salmonella, E.coli and other types of bacteria or parasite, which are often antibiotic-resistant. Processed meats may also contain deadly listeria bacteria. Contaminated meat may pose a risk to human health. Read more


Some fungal species can produce mycotoxins in dry-cured meats, such as aflatoxins and ochratoxins, which, when ingested, can produce carcinogenic and mutagenic effects on humans. Contamination of these products can occur at different points of the production chain, from the field (animal contaminated with feed) to the production or storage of the final product. Read more


Spice blends used to produce sausages or other meat products may contain celery, gluten, mustard, nuts, milk or other ingredients that may cause allergies or intolerance. In addition to ingredients, unintended contamination during storage and production is also very common. For these reasons, meat products should be tested to protect consumers from allergy. Read more

Why choose us?

Creative Diagnostics is a leading provider of testing kits for the global food industry. With our test kits, you can implement a comprehensive food safety and quality strategy and comply with local, national and international regulations. Our experts have deep expertise in commodities and product development. Our testing kits can be applied from the raw materials to the final products throughout the entire production chain. With high sensitivity, all of our kits are easy and ready to use.

We will offer you:
A wide range of testing kits to meet your needs
Cost-effective testing kits to reduce your expenses
Highly sensitive and ready to use testing kits to simplify your works
100% accurate data from our testing kits to protect your business

If you have any questions, please feel free to contact us at any time, we’ll reach you within 12 hours.


1. Stephany R W. Hormones in meat: different approaches in the EU and in the USA. Apmis Supplementum. 2001, 109(103):S357.
2. Pizzolato F M, et al. Mycotoxins in dry-cured meats: A review. Food & Chemical Toxicology. 2017, 111.

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