Microbiological Testing

  • Food microbiology is the study of micro-organisms that play major roles in food processing and preservation, general food quality, and may even occur naturally within certain food types.
  • It is important to understand these microorganisms and their relation to the food industry in terms of food spoilage, food-borne illness, or intoxication.
  • In recent times, food safety has taken center stage. Governments across the world have intensified their approach towards food safety by enforcing stringent Food safety standards. 
  • As a manufacturer, retailer and caterer, the main challenge is to ensure that the product You sell meets regulations and is safe for the consumer.
  • An accurate test report helps you to identity risks, enhance quality and improve productivity along the entire value chain, saving you time and money.
  • We address food safety and hygiene through the testing and analysis from raw materials, during their procurement and handling, within manufacturing units, during distribution and finished product testing.

Shelf Life Testing

  • Shelf life is a guide for the consumer of the period of time that food can be kept before it starts to deteriorate, provided any stated storage conditions have been followed. 
  • The shelf life of a product begins from the time the food is prepared or manufactured. Its length is dependent on many factors including the types of ingredients, manufacturing process, type of packaging and how the food is stored. 
  • ABC offers six standard conditions for shelf life testing: Frozen, Refrigerated , Ambient , and Intermediate , and Accelerated , and Tropical.  Other conditions may also be accommodated upon request.

DNA Based Testing

  • Detection of Salmonella sp. by PCR
  • Detection of Pseudomonas aeruginosa by PCR
  • Detection of E.coli 0157:H7 by PCR
  • Detection of Clostridium perfringens in by PCR

Conventional Microbiology

  • Heterotrophic plate count
  • Enumeration of coliform and E.coli
  • Enumeration of Salmonella sp
  • Enumeration of Staphylococcus aureus
  • Enumeration of Pseudomonas aeruginosa
  • Enumeration of Clostridium perfringens
  • Enumeration of Bacillus cereus
  • Enumeration of Lactobacillus sp
  • Enumeration of Vibrio parahaemolyticus
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