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Microbiology

Although microorganisms are usually found in almost all foods, transmission to Humans results, in the majority of cases, from incorrect preparation or distribution practices. The Laboratory provides essential services for ensuring food safety and quality control, by performing tests that allow the quantification of microorganisms used as indicators and the detection/quantification of pathogenic microorganisms, as well as microbiological testing of surfaces, such as to ensure correct cleaning and disinfection practices. 

List of Tests:

  • Yeasts and moulds
  • Detection of Salmonella spp.
  • Detection/quantification of Campylobacter spp.
  • Quantification of Escherichia coli
  • Quantification of microorganisms at 30°C
  • Quantification of coagulase-positive staphylococci
  • Quantification of total/thermotolerant coliforms
  • Quantification of Enterobacteriaceae
  • Detection/quantification of Listeria monocytogenes
  • Quantification of sulphite-reducing clostridia spores
  • ​Quantification of sulphite-reducing bacteria
  • ​Quantification of Bacillus cereus
  • Quantification of lactic acid bacteria
  • Quantification of Pseudomonas spp.
  • Quantification of Clostridium perfringens 

 

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