After the heat treatment and in order to determine its efficiency, it is necessary to specify and quantify the concentration of microorganisms.
Regulation (EC) 2073/2005, which defines the microbiological criteria applicable to foodstuffs, distinguishes safety criteria from process hygiene criteria.
We help isolate and identify common indicator microorganisms and foodborne pathogens, analyze samples of raw materials and finished products especially in meat and meat products, prepared dishes and baby food.
Commission Regulation (CE) 2073/2005 on microbiological criteria for foodstuffs establishes the legal requirements to ensure food safety within the European Union. This regulation distinguishes between food safety criteria and process hygiene criteria, which is crucial in industrial microbiological control.
Challenge Test, commercial life studies and determine the ability of a food to support the growth of decaying microorganisms or pathogens. This simulation makes it possible to estimate the commercial life of the food produced.
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Indicator microorganisms, pathogens and toxins: Fecal contamination, acid-resistant, psychotrophic or listeria, salmonella, legionella and enterotoxins, chronobacteria, etc.
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Microorganisms of industrial interest: those microorganisms that are used in industrial fermentation / probiotic processes where you want to ensure control in the different stages of development of their products.
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