Food Microbiology Tests

Food stuffs are tested based on the criteria of the relevant legislation, as well as the individual needs of the client, whether that may be associated with their critical control points of their HACCP systems or the specific parameters associated with their production.

The parameters for the microbiological analysis of food offered are:

  1. Plate count (total viable count)
  2. Coliforms (Total Coliforms)
  3. E.Coli (Fecal Coliforms)
  4. Salmonella
  5. Enterococci
  6. Coag. Positive Staphylococci
  7. Bacillus spp
  8. Yeasts and Moulds
  9. Campylobacter
  10. Yersinia
  11. Listeria Monocytogenes
  12. Enterobacteriaceae