BAV Institut — partner for your quality control
The BAV INSTITUT is an accredited contract laboratory for food, cosmetic and pharmaceutical
companies. As well as laboratory tests, our specialties are practical advice and trainingcourses in
hygiene and quality inspections.
Our modern laboratory stands for speed, reliable results and flexibility, all made possible through
the competence of our staff, our high level of specialisation and many years of experience. As one
of the Tentamus laboratories, we are able to provide you with a wide range of microbiological and
Your samples and requests are processed by our staff on a daily basis. Your personal contact is
readily available, providing a smooth partnership based on trust. Our objective is to provide fast
and reliable solutions, from collecting samples to the interpretation of your results. We always aim
for your utmost satisfaction!
updated on 08.04.2019
Successful cosmetics seminar at the BAV Institute in cooperation with Concept Heidelberg
The seminar on "Microbiological quality management for cosmetics and non-sterile drugs" in the premises of the BAV Institute on April 03 and 04 was a complete success.
updated on 28.03.2019
Chemical residues in cosmetic products and tattoo inks
Chemical residues in cosmetic products and tattoo inks repeatedly lead to non-commercial products and recalls from the market. Also this week, the following recalls were reported in the RAPEX system (European Union Rapid Alert System)
updated on 27.03.2019
Microbiology of fruit salads as a convenience product
Products such as freshly prepared fruit salads and already sliced fruit are in vogue with consumers, as they do not have to purchase and prepare each type of fruit individually. A variation of fruit varieties such as pineapple, apple, strawberries, blueberries, (honey and/or water) melons, oranges and grapes are often represented.
updated on 26.03.2019
Ten cosmetic products in the RAPEX rapid alert system this week
Ten cosmetic products can be found this week in the RAPEX database of the European Union. An entry there is made due to possible serious health hazards. The products are usually withdrawn from the market and destroyed. The duty of care was not sufficiently exercised and the requirements of Regulation (EC) 1223/2009 were not met.
updated on 25.03.2019
New ALS opinions published
The Working Group of Food Chemistry Experts of the Länder and the Federal Office for Consumer Protection and Food Safety (ALS) discusses questions about products that are subject to the Food and Feed Code.
updated on 22.03.2019
Evaluation of residues and contaminants in processed foods
In October last year, the BfR (Federal Institute for Risk Assessment) organised a workshop on the subject of "Peeling, cooking, brewing - do the contents of residues and undesirable substances change during food processing?" and published a report on this subject on its homepage.
updated on 20.03.2019
Examination of the marketability of cosmetic products
Only cosmetic products that meet the strict requirements of VO (EG) 1223/2009 (EU Cosmetics Regulation) may be marketed in Germany or the EU. This includes the preparation of a safety report, the maintenance of a product information file (PID) as well as the documentation of any claims in accordance with the Claims Regulation (EC) 655/2013.
updated on 06.12.2017
Listeria monocytogenes (L. mono) in Pesto nachgewiesen
Am Chemischen und Veterinäruntersuchungsamt Freiburg wurden insgesamt 22 Planproben Pesto unterschiedlicher Herkunft mikrobiologische auf die Parameter Listeria monocytogenes, sulfitreduzierende Anaeobier und Clostridium perfringens, präsumtive Bacillus cereus, aerobe mesophile Keime, Enterobacteriaceae, Hefen und Schimmelpilze untersucht.
updated on 26.05.2017
Einladung zum 20 jährigen Jubiläum
Am Samstag, 01. Juli 2017 feiern wir ab 18 Uhr unser 20 jähriges Firmenjubiläum.
updated on 25.05.2017
Salmonella in trockenen Lebensmitteln
Gerade wurde das Codex Alimentarius-Dokument „Code of hygienic practice for low-moisture foods“, CAC/RCP 75 überarbeitet. Es zeigt auf, wie viele Proben in welchen Mengen gezogen werden müssen, um Salmonellen auszuschließen. Das Dokument macht deutlich, dass nur durch die Summe mehrerer Maßnahmen Produktsicherheit erreicht werden kann.