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.