Quality Indicators
Quality Indicator testing provides a mean of reflecting the microbiological quality of foods and production process.
Category Products
- Staphylococcus
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.
- Aerobic Bacteria or Total Viable OrganismsAnaerobic bacteria are tolerant to O2.
- 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
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.
- LactobacillusDetection of lactic bacteria using the technique of colony count in the analysis of yoghurt, meats or meat products.