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