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Food Microbiology
Shelf Life Evaluation/ Accelerated Shelf-Life Studies
Challenge Studies
Microbial Identification – bacteria, yeasts, and filamentous fungi
- MALDI-TOF Mass Spectrometry (Bruker MALDI Biotyper®)
- Biochemical Identification (VITEK®)
Commercial Sterility Evaluations
Virus Detection
- Norovirus (GI & GII)
- Hepatitis A
Microbiology
- 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
- Fumonisins
- Psychrophile Count
- Osmophilic Yeast
- Nitrofuran
- Fluoroquinolones
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
- Lactobacillus spp.
- Cronobacter sakazakii
Environmental Monitoring
- Air Sampling
- Total Plate Count
- Coliform Count
- Pathogens
- Microbial Identification
- Yeast / Mold Count/Identification
- RODAC Plating
- Air Density Analysis
- Swab / Sponge Testing
Allergen Screening
- Tree nut
- Milk
- Hazelnut
- Soy
- Peanut
- Gluten
- Egg
- Shellfish
Others available on request