Microbiological Examinations

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
  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.

• Enterobacteriaceae
  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.

• Enterococci / Fecal Streptococci
  Some representatives of the enterococci are typical intestinal inhabitants, but can also cause various infections. In drinking water they serve as fecal indicators.

• Bacillus cereus
  B. cereus is a widespread bacterium that can be easily transferred to food through contamination with soil or dust. The bacterium forms spores that cannot be killed even by heat treatment of the food and can multiply again if the food is subsequently stored improperly. The toxins produced by B. cereus can cause severe food poisoning.

• Campylobacter spp.

• Escherichia coli
  This germ occurs naturally as part of the intestinal flora of humans. Detection of E.coli is a good indicator of fecal contamination of water and food. However, some strains of E.coli can also cause severe intestinal diseases, the best known pathogen being Enterohemorrhagic Escherichia coli (EHEC).
  o    Enterohemorraghic and enteroaggregative E. coli
  

• Salmonella spp.

• Staphylococcus aureus / coagulase-positive staphylococci
  Staphylococci are responsible for many foodborne poisonings. Coagulase-positive staphylococci produce heat-stable enterotoxins that can cause vomiting, diarrhea, and nausea. The most important representative of the coagulase-positive staphylococci is Staphylococcus aureus.

• Staphylococcus aureus is a bacterium that can produce several toxins that can cause illness. The heat-stable enterotoxins produced by Staphylococcus aureus play an important role in food poisoning. Our immunological detection methods are directed against the serological groups A to E.

• Proteus spp.
  Proteus bacteria are ubiquitous. Some representatives of the group are found in the intestinal flora of humans, but can also cause various diseases. They are known to cause food poisoning and can be found on all foods. Characteristic is the "swarming behavior" on gel food soils.

• Peroxide formers
  The presence of peroxide-forming bacteria is undesirable, especially in meat and butchery products. They can lead to undesirable sensory changes in the product, such as color and fat changes.

• Alicyclobacillus acidocaldarius
  Alicyclobacillus acidocaldarius is a thermophilic bacterium that can grow at low pH. Due to this property, it plays an important role in the spoilage of fruit juices.

Our offer also includes:

• Challenge tests
• Extensive microbiological and molecular biological testing of highly processed foods (e.g. canned foods).
• According to the Zoonosis Directive 2003/99/EC all pathogenic germs have to be suspended for a certain period of time. We offer you to store positively tested germs in our laboratory safely and on call.
• You have received customer complaints about your product? We will be happy to advise you and carry out appropriate analyses.

Our analyses are based on the methods of the Official Collection §64 LFGB or ISO methods, as well as customer-specific in-house methods. For our assessment we refer to the guideline and warning values of the DGHM. We will be happy to advise you in detail on the legal requirements and the appropriate analysis options for your foodstuffs.