The QC Branch under the Research and Development Quality Division of Malaysian Pepper Board offers laboratory analysis or testing for Malaysian pepper prior to export. MPB Central Testing Laboratory in Kuching has gained international recognition through the MS ISO/IEC 17025:2017 accreditation scheme in the scope of Chemical and Microbiology while the regional analysis laboratories in MPB Sarikei and Sibu in the scope of Chemical only. This is to ensure that the quality and food security standards for pepper export at the international level are fulfilled.
The Roles of QC Branch
Provide an immediate, reliable and
recognisable tests, for the quality and safety parameters of pepper and
related products, to industrial pepper/spices;
Work closely with the pepper industry
to develop or improve value added pepper/spices products;
Transfer relevant knowledge and
technical expertise to the pepper/spices industry with the aim to assist
the industry to be more competitive in the global market; and
Continuously improve technical services
to pepper/spices industry.
SERVICES / SCOPE OF ANALYSIS
Includes analysis of
pepper samples for grading/monitoring purposes for Moisture Content, Extraneous
Matter, Light Berries, Mouldy Berries in Whole Black and Whole White Pepper;
Black Berries in Whole White Pepper and Particle Size of Ground Black and Ground
Analysis for natural
chemical content determination in pepper samples such as Piperine, Volatile Oil
(VO), Non-Volatile Ether Extract (NVEE), Total Ash, Acid Insoluble Ash (AIA)
and Aroma Profile in Pepper.
Analysis to determine
the Micro-organism Content in pepper samples. These include Aerobic Plate
Count, Yeasts & Moulds Count, Total Coliforms and Pathogenic Bacteria such
as Escherichia coli and Salmonella spp.
Analysis done to
determine other chemical contaminants present in pepper samples such as
Pesticide Residues, Elemental Analysis and Mycotoxins;
Determination of Growth Origin
Profiling analysis to
determine the country of growth origin of pepper samples.
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