Microbiology
To comply with USDA and FDA regulations, food processors are frequently required to test their products for microorganisms, where their presence and growth could present a human health hazard. Certified Laboratories offers an extensive range of methods to detect all microorganisms, pathogens and many toxins of concern to the food professional.
As part of our full-range testing for the food industry, Certified Laboratories includes microbiological testing for food processing at all stages of production, including environmental testing, problem solving, and quality assurance.
Methods & Techniques: Rapid or Classical methods (or a combination of both) are used in compliance with AOAC, BAM, and other official compendia.
Indicator Organisms
- Aerobic Plate Count
- Anaerobic Plate Count
- Coliforms
- Commercial Sterility
- E.coli
- Flat Sours
- Lactobacilli
- Yeast & Mold Counts
- Others
Pathogens
- Aeromonas Hydrophila
- Bacillus cereus
- Campylobacter
- E.coli O157:H7
- Listeria monocytogenes
- Listeria species
- Salmonella
- Shiga Toxin Producing E.coli
- Staphylococcus aureus
- Yersinia
Toxins
- Aflatoxin
- Bacillus cereus Toxin
- Phosphatase Activity
- Staph enterotoxins
- Other Mycotoxins
Investigative Microbiology
- Biochemical Organism Identification
- Molecular Strain Typing
- Genetic Fingerprinting
