Food Microbiology Laboratory Services

Indicator Organisms

  • Aerobic Plate Count
  • Anaerobic Plate Count
  • Mold Count
  • Yeast Count
  • Pseudomonas Count
  • Coliform Count
  • Probiotic Count
  • Lactic Acid Bacteria
  • Mesophilic Plate Count
  • Cell Morphology (Gram Stain)
  • Thermophile Count
  • Psychrophile Count
  • Osmophilic Yeast
  • Pathogen Detection

  • Salmonella
  • E. coli
  • Listeria spp.
  • Listeria monocytogenes
  • STEC
  • E. coli O157:H7
  • Campylobacter
  • Staphylococcus aureus
  • Clostridium perfringens
  • Shigella spp.
  • Bacillus cereus
  • Staphylococcus enterotoxin
  • Cronobacter sakazakii
  • Probiotics

  • Bifidobacteria
  • Lactobacillus
  • Bacillus
  • Yeasts
  • Molecular qPCR Methods
  • Survivability Studies
  • EM Program Design and Administration
  • Air Sampling
  • Total Plate Count
  • Coliform Count
  • Pathogens
  • Microbial Identification
  • Yeast / Mold Count/Identification
  • RODAC Plating
  • Air Density Analysis
  • Swab / Sponge Testing
  • Gluten (Wheat)
  • Tree Nut (e.g., walnuts, almonds, pecans)
  • Milk
  • Egg
  • Soy
  • Crustacean Shellfish (e.g., crab, lobster, shrimp)
  • Fish (e.g., bass, flounder, cod)
  • Peanut
  • Other Allergens available upon request

    Shelf Life Evaluation/Accelerated Shelf Life Studies

    Challenge Studies

    Microbial Identification - MALDI-TOF Mass Spectrometry (Bruker MALDI Biotyper®)

    • bacteria, yeasts, and filamentous fungi

    Virus Detection

  • Norovirus
  • Hepatitis A