DiaSYS Inc. Awarded ISO/IEC 17025:2017

Delivering accurate, reliable, and internationally accredited testing services across Canada.

Toronto, August 08, 2025 — DiaSYS Inc., a leading provider of analytical, microbiological, and cannabis testing, as well as method development and validation services for the regulated health and food products industries in Canada, announced today that it has been awarded the ISO/IEC 17025:2017 Accreditation for Testing by Perry Johnson Laboratory Accreditation, Inc. (PJLA).

ISO/IEC 17025:2017, developed and published by the International Organization for Standardization (ISO), is the world’s most recognized quality standard for calibration and testing laboratories. Earning this accreditation confirms that DiaSYS Inc. consistently delivers precise and accurate test results, maintains a rigorous quality management system, and employs highly competent personnel across its accredited testing scope.

“This achievement reflects the dedication and expertise of our entire team,” said Executive Management Team of DiaSYS Inc. “Our clients trust us to provide accurate, reliable, and impartial results, and this accreditation further validates our commitment to quality, scientific excellence, and public safety.”

About DiaSYS Inc.

DiaSYS Inc. is a trusted leader in analytical and microbiological testing, method development, method validation studies, regulatory affairs, commissioning qualification and validation services, and quality system development. The company supports businesses in the natural health products, pharmaceuticals, food and beverage, cosmetics, and personal care industries. With a long-standing commitment to research, development, and innovation, DiaSYS Inc.  has earned a strong reputation for excellence and reliability.

What is Water Activity & pH?

Water activity is defined as the ratio of the water vapor pressure of a food (P) to that of pure water (Po).

a_w = P/Po

Another way to think about it is:

the weight of water desorbed from the food into the vapor phase (P), and its ratio to the vapor pressure of pure water (Po) at the same temperature, describing the waters escaping tendency of fugacity ratio.

The a_w of pure water is 1.000.  Water activity is measured in a range from 0.030 to 1.000.  The closer a food products value is to 1.000, the more water that product has available to participate in various chemical and physical reactions.

Water activity is a better index for microbial growth that water content.

Water activity better predicts the growth of microorganisms because microorganisms can only use available water, which differs considerably depending on the solute.  On average, ions bind the most water, whereas polymers bind the least water; sugars and peptides fall into an intermediate position.  At the same molecular concentration, salt lowers the water activity more than sugar.

Because of the strong influence of a_w on the wholesomeness and safety of many foods, regulations specifying a_w levels have been established.

Measurement of Acidity/Basicity or pH

The term pH is defined as the logarithm of the reciprocal of the hydrogen ion concentration [H⁺] in solution.  It measures the effective acidity–the degree or intensity of acidity.  It is determined by measuring the difference in potential between two electrodes immersed in a sample solution.

Microorganisms generally have optimum and minimum levels of a_w and pH for growth depending on other growth factors in their environment.  Water activity and pH values can be used to predict which microorganisms will grow in a food.  Microorganisms require water of a specific energy level to grow and survive.  Additionally, the different species of microorganisms have pH requirements which must be met for growth to occur.