Microbiology

These counts measure the total number of aerobic bacteria present in a sample, providing insight into the overall hygiene and microbiological quality of the food product.

• AOAC 989.10
• AOAC 990.12
• AOAC 2015.13
• FDA BAM Ch. 3

We detect and quantify yeast and mold, which can lead to spoilage and affect product quality.

• AOAC 997.02
• AOAC 2014.05
• USP <61>, USP <2021>

Salmonella is a pathogenic bacterium responsible for foodborne illnesses. Our analysis ensures your products are free from this harmful organism.

• AOAC RI 080601
• AOAC RI 010803
• AOAC 2004.03
• AOAC 2011.03
• AOAC RI 020901

We identify the presence of Escherichia coli, which can indicate fecal contamination and pose health risks.

• AOAC RI 110402

Listeria species are pathogenic bacteria that can lead to severe foodborne infections. Our testing ensures that your products are Listeria-free.

• AOAC RI 020401
• AOAC RI 101102
• AOAC RI 090701
• AOAC 2016.07
• AOAC RI 981202
• AOAC 2004.06
• AOAC 2013.10
• FDA BAM Ch. 10 (Modifed)

This test assesses the overall cleanliness and sanitation of the food processing environment.

• AOAC RI 110401
• SMEWW 9221 A, B, C

A specific method to enumerate coliform bacteria, indicative of possible fecal contamination.

• SMEWW 9222 A, B, C

We analyze lactic acid bacteria, which can be beneficial in some food products, but excessive counts may lead to spoilage.

• AOAC 990.12
• AOAC RI 04171
• CMMEF Ch. 19

Our testing helps identify Listeria in the production environment, aiding in effective sanitation measures.

• AOAC RI 030601

This group of bacteria includes potential pathogens. Monitoring their presence ensures product safety.

• CMMEF Ch. 9 (5th Ed.)
• AOAC 2003.01

We detect pathogenic E. coli strains that produce Shiga toxins, which can cause severe illness.

• AOAC RI 121203
• AOAC RI 071301

This specific E. coli strain is a significant foodborne pathogen. Our analysis identifies its presence accurately.

• AOAC RI 070801
• AOAC RI 020801
• SMEWW 9020B.9 E & F
• AOAC 991.15
• AOAC 9221
• AOAC 2005.04
• AOAC 2017.01
• AOAC 996.09
• USP <62>, USP <2022>

This count assesses the total number of microorganisms capable of growing on general media, indicating overall microbial load.

• SMEWW 9215

We specifically target the pathogenic Listeria monocytogenes, ensuring its absence in your products.

• AOAC RI 020401
• AOAC RI 101102
• AOAC RI 090701
• AOAC 2004.02
• AOAC RI 070702

We identify gram-negative bacteria capable of fermenting bile salts, including potential pathogens.

• USP <62>, USP <2021>

A combined test for coliforms and E. coli, crucial for assessing water quality and product safety.

• SM9223B
• AOAC 991.14
• AOAC 989.10
• SMEWW 9223 A, B
• AOAC 991.15

Cronobacter species can cause severe infections in vulnerable populations. Our testing ensures their absence.

• FDA BAM Ch. 29

We assess the total aerobic microbial counts using plate count methods.

• USP <61>, USP <2021>

Detection of Staphylococcus aureus, which can cause food poisoning, helps maintain product safety.

• AOAC 2003.07
• UAOAC 2003.08
• AOAC 2003.11
• FDA BAM Ch. 12
• USP <62>, USP <2022>

Detection of this bacterium is important, especially in products intended for vulnerable populations.

• USP <60>

Cultural confirmation helps identify Enterohemorrhagic E. coli (EHEC) strains, known for their virulence.

• AOAC PT 101901

Detection of Campylobacter species, common causes of foodborne illness, ensures product safety.

• AOAC PTM 111803

We identify Pseudomonas species, which can lead to spoilage in certain food products.

• USP <62>

We offer advanced testing for Listeria monocytogenes, a bacterium responsible for causing foodborne illnesses. Our meticulous analysis helps ensure food safety and complies with regulatory requirements.

• AOAC RI 010802
• FDA BAM Ch. 10
• USDA MLG 8