Microbiology
Most cases of food poisoning are caused by microorganisms rather than chemicals. We offer microbiological analyses for common foodborne pathogens, food spoilage organisms, and mycotoxins. Our ISO certified staff can help develop a testing plan to suit your special project.
Pathogens
- Bacillus cereus
- Clostridium perfringens
- coli, O157:H7
- Enterobacter
- Listeria monocytogenes
- Pseudomonas
- Salmonella
- Staphylococcus aureus
Real-Time PCR (Polymerase Chain Reaction)
This technique detects a portion of the pathogen’s DNA and can be completed in as little as 24 hours (compared to 4 – 5 days or more for traditional culture methods).
- Ecoli O157:H7
- Listeria
- Salmonella
- Quality Indicators
- APC (Standard Plate Count)
- Coliforms
- Alicyclobacillus
- Lactobacillus
- Yeast & molds
- Shelf Life Testing
- Microbial spoilage
- Detection of rancidity
- Water activity
- PH
Sanitation Monitoring
- Listeria, Salmonella and other pathogens
- Plate counts
- Yeasts & molds
- Sanitation verification testing
- Information concerning the illnesses caused by the most common pathogens may be found in the Foodborne Illness & Disease Fact Sheets.