At J.S. Hamilton, we take a holistic approach to packaging, combining knowledge of current regulations, advanced analytical techniques, and experience in packaging material testing. This allows us to support manufacturers and suppliers in real risk management, rather than just “ticking boxes.” We treat each client individually. Our team consists of professionals who provide an impartial assessment of the quality, safety, and reliability of the packaging tested.
We test products made of plastics, metals and alloys, glass and ceramics, silicones, as well as articles made of paper and cardboard. In each of these cases, packaging testing is aimed at excluding the presence of harmful substances in materials that could adversely affect the food packaged in them. The range of tests includes, among others: global and specific migration, gas barrier properties. Our tests are performed in accordance with the legal requirements of the European Union.
Check whether your packaging meets all requirements – check out the range of tests tailored to your product.
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Microbiological surface swabs are one of the most important tools for verifying the effectiveness of cleaning and disinfection procedures in the food, pharmaceutical, cosmetics and other industries. They are used to assess cleaning and disinfection efficiency, evaluate the hygienic condition of the production environment, and monitor the presence of pathogenic microorganisms. Proper sampling enables the …
Roller grills, also known as hot dog rollers, have become an essential part of the food service offering at petrol stations, retail stores and small catering establishments. They enable the rapid heating and temperature maintenance of prepared meat products, allowing them to be served directly to consumers. The most commonly prepared products include frankfurters, sausages …
Viruses as an Invisible Threat to Food Safety Fresh fruits and vegetables are commonly considered a healthy and safe dietary choice. However, despite their nutritional value, they can be a potential source of foodborne viruses—especially if they haven’t been properly cleaned or have been contaminated during production and distribution. The viruses most commonly associated with …
