Foodstuffs - undergo tests for:
- health quality
- best before date (shelf life tests)
- contamination with microorganisms causing spoiling and lowering of quality
We offer a broad range of tests chosen to minimize threats to health and quality of technological process and the final product.
Food safety: więcej 
Microorganisms influencing safety of foodstuffs are mainly pathogens i.e.: Salmonella spp., Listeria monocytogenes, Escherichia coli, Campylobacter spp, coagulaso-positive staphylococcus which all can cause serious poisonings.
Quality of foodstuffs:
The quality foodstuffs and the technological process are both mainly influenced by saprophytic bacteria like Pseudomonas, Clostridia as well as yeasts and moulds which can cause disturbances of the technological process and spoiling of products during storage.
Detailed list of analyses:
- Salmonella spp. - qualitative method
- Mesophilic aerobic bacteria - quantitative method
- Escherichia coli - qualitative method, quantitative method, NPL
- Staphylococcus aureus - quantitative and qualitative method
- Coli group bacteria - qualitative and quantitative method, NPL
- Yeasts and moulds - quantitative method
- Listeria monocytogenes - qualitative and quantitative method
- Enterobacteriaceae - qualitative method, quantitative method, NPL
- Bacillus cereus - quantitative method
- Anaerobic spore-forming bacteria and sulphate reducing anaerobic bacteria - qualitative method
- Lactic acid bacteria - qualitative method
- Spore forming amylolytic bacteria - qualitative method
- Clostridium perfringens - quantitative method
- Campylobacter spp - qualitative and quantitative method
- Pseudomonas spp.- quantitative method
- Enterobacter sakazakii - qualitative method
- Enterococcus - quantitative method
Shelf-life tests aim at setting the correct time for storage of grocery articles and raw materials depending on the declared storage conditions.
Our company offers 3 types of such tests:
• standard - performed after the expiry date determined by producer.
Storage can take place at the producer's or in our laboratory.
• thermostat tests based on requirements published in standards.
• under conditions of accelerated ageing - increased temperature and moistness.
They are conducted in order to accelerate shelf-life tests for products with long expiry dates (for example, half a year, one year etc.)
Microbiological analysis constitutes the basic element of shelf-life tests, however, for the analysis to be complete we recommend:
- organoleptic or sensory tests conducted in order to:
- determine if product characteristics are correct
- determine changes in sensory features during storage, i.e. changes in texture, odour, taste of a product.
- These characteristics influence the choice of product by consumers.
- Physicochemical analysis, i.e. moistness, rancidity of fats, pH, acidity, water activity testing - influencing both the growth of microorganisms as well as sensory characteristics of a product.
ANIMAL FEEDS
These are: plant products, feed plants, animal and mineral products and substances obtained from chemical changes (urea) or biological (feed yeasts) rich in nutrient components that constitute food for domestic animals.
Pathogenic microorganisms present in feeds pose risk of animal diseases and spread of such diseases on raw materials and food products (derived from these animals) posing threat to human health.
Certain pathogenic microorganisms are essential for the analysis of microbiological quality of a product:
- Salmonella spp.
- Bacillus anthracis
- Staphylococcus aureus
- Clostridium spp.
and also groups of microorganisms playing role of hygiene indicators, for example:
- mesophilic aerobic bacteria,
- fungi,
- hemolytic streptococcus
