FOOD ANALYTICS

We analyse foods, both raw and processed, to assess their level of contamination with microorganisms including those that cause disease (pathogens).

The parameters we analyse in this respect include:

  • The total plate count for the total microbial load in each raw food or processed food product.
  • The total coliform count that acts as a hygiene indicator of the food preparation.
  • Detection of the presence of yeasts and moulds.
  • Detection and enumeration of pathogens such as Escherichia coli, Salmonella etc.
  • Any other related tests run upon client’s request.