Microbiological testing

Food poisoning is most often caused by microorganisms or their toxins entering the body through food. Every food producer must ensure the quality and safety of its products.

Food legislation, applied across the entire food chain, is designed to minimize risk factors, including microbiological hazards. Microbiological analysis is therefore an integral part of food safety management, encompassing microbiological testing aimed at monitoring the current situation, analyzing trends, and identifying potential threats.

We offer our clients the following microbiological tests:

• Microorganism count
• Detection of Salmonella (Salmonella spp.)
• Detection of Salmonella (Salmonella spp.) using the BAX system (result within 24 hours)
• Listeria monocytogenes
• Listeria spp.
• Enterobacteriaceae
• ß-glucuronidase-positive Escherichia coli
• Coliform bacteria
• Coagulase-positive staphylococci
• Yeasts and molds
• Bacillus cereus
• Sulfite-reducing clostridia
• Clostridium perfringens
• Mesophilic lactic acid bacteria
• Enterococcus
• Campylobacter spp.
• Enumeration of anaerobic mesophilic microorganism colonies
• Enumeration of anaerobic mesophilic bacterial spore colonies
• Enumeration of aerobic mesophilic bacterial spore colonies