Comprehensive, food-relevant microbial spectrum including pathogenic germs
"Food should not contain microorganisms or their toxins or metabolites in quantities that present an unacceptable risk to human health." (Commission Regulation (EC) No. 2073/2005 of November 15, 2005 on microbiological criteria for food).
To meet this requirement, we offer our customers comprehensive microbiological testing of food products.
Our offer includes the following tests:
- Total microbial count (aerobic/anaerobic, psychrophilic/mesophilic/thermophilic)
The number of microorganisms present in a product provides information about the quality and safety of a product. If you have special questions, we can offer you analysis under anaerobic conditions or at different incubation temperatures in addition to determination of the total aerobic microbial count.
- Yeasts and molds
Yeasts and molds are typical spoilage pathogens. Unlike most bacteria, yeasts and molds can multiply even in foods with low aw values and at low temperatures. Toxins formed by molds, mycotoxins, which can trigger allergic reactions or have carcinogenic effects, among other things, are of health concern.
- osmophilic yeasts
Osmophilic yeasts play an important role as spoilage agents of foods with high sugar content, such as confectionery.
- Lactic acid bacteria
Lactic acid bacteria are of great importance in the preservation of food. The lactic acid produced acidifies the food, which inhibits the multiplication of other microorganisms. However, in addition to this positive effect, lactic acid bacteria can also lead to food spoilage.
Pseudomonads are ubiquitous. Many representatives (e.g. Pseudomonas aeruginosa) exhibit resistance to antibiotics and are therefore known as hospitalism germs that can cause severe illness. Pseudomonads can also lead to food spoilage. For example, their lipase activity causes butter to go rancid. Because of their resistance to antibiotics and their tendency to form a biofilm, pseudomonads can be an important indicator of poor hygiene in production.
The Enterobacteriaceae family includes nearly 100 species. Many Enterobacteriaceae are part of the normal intestinal flora, but can lead to serious illness, especially in immunocompromised individuals. Enterobacterieceae are typical indicator germs for poor hygiene. Probably the best known representative of this genus is Escherichia coli.
- Coliform bacteria
Coliform bacteria are a very heterogeneous group. The most important representatives include the genera Citrobacter, Enterobacter, Escherichia or Klebsiella. Coliform germs are hygiene indicators for water and food.
- Sulfite-reducing Clostridia
Clostridia play an important role in causing food poisoning. They are gram-positive, anaerobic spore-formers that can mostly reduce sulfite.
o Clostridium perfringens
This germ forms an enterotoxin that can cause abdominal cramps and diarrhea. The main cause of food poisoning by Clostridia is ready-to-eat food that has been inadequately refrigerated or improperly kept warm.
- Spore-forming bacteria aerobic/anaerobic
Spore-forming bacteria are capable of forming so-called endospores under stressful conditions. These spores are extremely resistant permanent forms from which vegetative cells can form again under favorable environmental conditions. Thus, these bacteria can also survive in processed food and lead to the subsequent spoilage of the food.