MICROBIOLOGICAL ANALYSIS OF FOOD PRODUCTS

Detection Methods:

  • Total Viable Counts (TVC)
  • Yeast – Moulds
  • Lactic acid Bacteria
  • Enterobacteriaceae
  • Coliforms
  • Escherichia cοli
  • Pseudomonas
  • Sulfur Reducing Clostridia
  • Clostridium
  • Bacillus cereus
  • Staphylococcus aureus
  • Brochothrix thermosphacta
  • Alicyclobacillus
  • Acido-Thermoresistant Sporeforming Bacteria
  • Lactic Streptococci

 

Detection and Enumeration Methods:

  • Salmonella spp ✓ ACCREDITATION
  • Listeria
  • Listeria monocytogenes ✓ ACCREDITATION
  • Aeromonas
  • Campylobacter ✓ ACCREDITATION
  • Bacteriological analysis of canned foods ✓ ACCREDITATION

 

Microbiological analysis of water:

  • TVC 22 °C
  • TVC 37 °C
  • Total coliforms
  • Escherichia coli
  • Faecal streptococci (Enterococcus)
  • Pseudomonas aeruginosa

The above services are performed in the Microbiological analysis Laboratory of ITAP, which is accredited according to ELOT EN ISO / IEC 17025 since 2008.

Contact e-mail: labitap.elgo@gmail.com