Quality Indicator testing provides a mean of reflecting the microbiological quality of foods and production process.
- LactobacillusDetection of lactic bacteria using the technique of colony count in the analysis of yoghurt, meats or meat products.
Staphylococcus aureus can produce enterotoxins, the ingestion of which provokes Staphylococcus food toxinfection.
- Yeasts and Molds
Yeasts and molds, depending on genus and species, may be technological agents, spoilage agents or pathogenic agents in food.
- Anaerobic Bacteria (Clostridium, etc…)
Anaerobic bacteria are intolerant to O2, replicating at low oxidation-reduction potential sites
- BacillusBacillus species are either obligate or facultative aerobes, and test positive for the enzyme catalase.
- Coliforms & E.coli
Test for coliform bacteria and E. coli carried out for monitoring the quality of cleaning in facilities.
Diluents are used for making dilutions of test specimen for the purposes of microbiological testing
- Enterobacteriaceae Testing
Selective and differential Enterobacteriaceae media for the detection and enumeration of Enterobacteria in food products.