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 knowledgeable staff can help develop a testing plan to suit your special project.

Pathogens

• Bacillus cereus
• Clostridium perfringens
• E. coli O157:H7
• Enterobacter
• Listeria monocytogenes
• Pseudomonas aeruginosa
• Salmonella
• Staphylococcus aureus

Sanitation Monitoring

• Listeria, Salmonella, and other pathogens
• Plate counts
• Yeasts & molds
• Sanitation verification testing

Shelf-Life Testing

• Microbial spoilage
• Detection of rancidity
• Water activity
• PH

Quality Indicators

• APC (Standard Plate Count)
• Coliforms
• Alicyclobacillus
• Lactobacillus
• Yeast & molds

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
• Aspergillus /Penicillium
• STEC