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Microbiology

microbiologyMost cases of food poisoning are caused by microorganisms rather than chemicals. We offer microbiological analyses for common foodborne pathogens, food spoilage organisms, and mycotoxins. Our ISO certified staff can help develop a testing plan to suit your special project.

Pathogens

  • Bacillus cereus
  • Clostridium perfringens
  • E. coli, O157:H7
  • Enterobacter
  • Listeria monocytogenes
  • Pseudomonas
  • Salmonella
  • Staphylococcus aureus

Real-Time PCR (Polymerase Chain Reaction) – This technique detects a portion of the pathogen’s DNA and can be completed in as little as 24 hours (compared to 4 – 5 days or more for traditional culture methods).

  • Ecoli O157:H7
  • Listeria
  • Salmonella

Quality Indicators

  • APC (Standard Plate Count)
  • Coliforms
  • Alicyclobacillus
  • Lactobacillus
  • Yeast & molds

Shelf Life Testing

  • Microbial spoilage,
  • Detection of rancidity
  • Water activity
  • PH

Sanitation Monitoring

  • Listeria, Salmonella and other pathogens
  • plate counts,
  • yeasts & molds.
  • Sanitation verification testing

Information concerning the illnesses caused by the most common pathogens may be found in the Foodborne Illness & Disease Fact Sheets.

 

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Microbiology

microbiology
The majority of cases of food poisoning are caused by microorganisms, rather than by chemicals. We offer microbiological analyses for common food-borne human pathogens, food spoilage organisms, mycotoxins, etc.

Microbiology Analyses Testing Services:

Pathogens

  • Bacillus cereus
  • Clostridium perfringens
  • E. coli, O157:H7
  • Enterobacter
  • Listeria monocytogenes
  • Pseudomonas
  • Salmonella
  • Shigella
  • Staphylococcus aureus

Quality Indicators

  • APC (Standard Plate Count)
  • Coliforms
  • Alicyclobacillus
  • Lactobacillus
  • Yeast & molds

Mycotoxins (toxins produced by molds)

  • Aflatoxins, in nuts, corn and cottonseed
  • Deoxynivalenol (Vomitoxin), in grains and cereals
  • Dicumerol, in clover hay
  • Fumonisins, in corn and corn byproducts
  • Ochratoxin A, in food and feed
  • Patulin, in apple and pear juice
  • Zearalenone, in wheat and feeds

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Our Capabilities

Real-Time Polymerase Chain Reaction – We are able to test for E. coli O157:H7, Listeria and Salmonella using real-time PCR. This technique detects a portion of the pathogen’s DNA and can be completed in as little as 24 hours (compared to 4 – 5 days or more for traditional culture methods).

Mycotoxin Analysis – We use ELISA technology for most mycotoxin analyses, however, we can use HPLC coupled with either fluorescence or mass spectroscopy detection as an alternate or confirmatory method, if requested. ELISA assays are generally less expensive to perform than instrumentation assays and the quality of current ELISA methods is very good.

Shelf Life Testing – We can help with the determination of shelf life for your food products. This may involve testing for microbial spoilage, detection of rancidity, measurement of water activity, pH, etc.

Sanitation Monitoring – We can help with the monitoring of sanitation indicators such as Listeria, plate counts, yeasts & molds. For example, this might be done on process lines at critical control points and/or floor drains.

For detailed information regarding food borne pathogenic microorganisms and natural toxins refer to the US FDA “Bad Bug Book“.

Information concerning the illnesses caused by the most common pathogens may be found in the Foodborne Illness & Disease Fact Sheets.

Food Storage Times for Refrigerated and Frozen Foods

FoodSafety.gov