In order to guarantee food safety, as a food company you must continuously perform microbiological analysis on the products produced. This must be done before the products go to the consumer in order to protect the consumer.
Microbiological research on food is required by law. Food law EU 178/2002 obliges every food company to only place safe food on the market because it should not make consumers ill.
There are also various microbiological criteria for foodstuffs laid down in the legislation. Based on these, you as a food company can determine which micro-organisms are applicable to the products. And which ones you should investigate. You can also use the criteria to determine which standards/limits apply. This is used to assess whether the result found complies with the legislation and is safe for the consumer.
Below you will find a selection of the micro-organisms for which we can perform a microbiological analysis.
|General indicators||Pathogens||Water investigation »|
|(An)aerobic colony count||Listeria monocytogenes||E. coli|
|Coagulase positive staphylococcus||Salmonella spp||Colony count at 22˚C/36˚C|
|Coliforms||E. coli & STEC||Enterococci|
|Yeasts & Fungi||Campylobacter|
|Lactic acid bacteria||Sulfite reducing Clostridia|
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