In our laboratory, we test for the usual parameters in various foodstuffs like meat and meat products, milk and dairy products, delicatessen, mixed salads, ice cream, pastries etc., (ready-made) dishes, beverages etc. each and every day.
The tests comprise colony counting and detection procedures (usually in accordance with § 64 German Food and Feed Code or ISO) for:
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Hygiene and spoilage organisms:
number of aerobic and anaerobic germs, Enterobacteriaceae, Escherichia coli, coliform germs, lactic acid bacteria, pseudomonades, yeasts, mildew, sulphite-reducing Clostridia… -
Pathogens:
coagulase-positive staphylococci, Bacillus cereus, Clostridium perfringens, thermophile campylobacter, STEC/VTEC/EHEC, Cronobacter spp., Listeria monocytogenes, salmonellae… -
Rapid methods for the following micro-organisms:
STEC/VTEC/EHEC, Cronobacter spp., Listeria monocytogenes and salmonellae
The microbiological tests will be run on the day of the samples’ arrival after storage in defined conditions (e.g. within the framework of BBD tests).
At your request, we will evaluate the results and the products’ marketability. This is often done in combination with other tests like sensory tests, gravimetric tests or those for chemical parameters or for labelling.
