Food Safety

Food poisoning is sometimes an accident waiting to happen. And being responsible for a product that can cause damage to human or animal health is something you want to avoid at any times.

Analysis

That is why it is advisable to regularly check your raw materials, products and environment on microbiological contaminants that can cause damage to your product and image. Below you can find the most common analysis in the food safety spectrum.

If you need advice to improve food safety in your process, we are happy to help.

Common analysis food safety

Salmonella

A well known pathogen.

Yeasts and molds

More info about analyzing yeast and molds on this page.

Coagulase positive staphylococci

The bacteria that more than 25% of all the people are carrying.

Ecoli

Escherichia coli, better known as E. coli.

Enterobacteriaceae

A bacteria family including Salmonella and Escherichia coli.

Aerobic plate count

An organism that needs oxygen for its metabolism.

Clostridium perfringens

A bacteria that can live in an environment without oxygen.

Nitrate & nitrite

This page is all about nitrate and nitrite.

GMO PCR

Genetically modified organism.

Determine animal proteins

Cattle, horse, pig, chicken, and ruminant.

Campylobacter

the main cause of bacterial food infections in many countries.

Listeria

A group of bacteria that can be fatal.

Nitrofurans

Read more about nitrofurans on this page.

Coccidiostats

salinomycin, monensin, narasin, nicarbazin.