News
Mar 4, 2022 - Foods
Food - Testing according to § 64 LFGB or ISO methods
Every day, the laboratory analyzes all common microbiological parameters in various foods such as meat and meat products, milk and dairy products, delicatessen products, mixed salads, ice cream, bakery and pastry products, dishes or meals, beverages…
The analyses include microbial count determinations and detection methods (usually according to § 64 LFGB or ISO methods) for the following parameters:
Hygiene and spoilage organisms:
aerobic microbial count, anaerobic microbial count, Enterobacteriaceae, Escherichia coli, coliforms, lactic acid bacteria, pseudomonads, yeasts, molds, sulfite-reducing Clostridia…
Pathogens:
coagulase-positive staphylococci, Bacillus cereus, Clostridium perfringens, thermophilic Campylobacter, STEC/VTEC/EHEC, Cronobacter spp., Listeria monocytogenes, Salmonella…
Rapid methods for the following microorganisms:
STEC/VTEC/EHEC, Cronobacter spp., Listeria monocytogenes, and Salmonella
The microbiological analyses are carried out on the day of sample receipt or after storage under defined conditions (e.g., as part of shelf-life tests).
Upon customer request, we routinely assess the results and evaluate their marketability. This is often done in combination with additional tests such as sensory analysis, gravimetry (weight tests), labeling, and chemical parameters…