Microbiological food safety
See the complete list of analyses
The analyses for microbiological food safety concern spoilage organisms, hygienic indicators, pathogenic and toxin-producing bacteria (pathogens). Most microbiological analyses are performed on all types of food matrices using standardized ISO reference methods.
The following enumeration methods are performed:
- total (an)aerobic bacteria and spore forming bacteria
- ccoliforms
- ß-glucuronidase positive E. coli
- Enterobacteriaceae
- Staphylococcus aureus
- gisten en schimmels
- Listeria spp.
- Listeria monocytogenes
- sulphite reducing anaerobic bacteria,
- Clostridium perfringens
- Bacillus cereus
The following pathogens can also be detected in this lab:
- Salmonella
- E. coli O157
- Campylobacter
- Listeria spp.
- Listeria monocytogenes.
In yoghurt the characteristic bacteria Lactobacillus bulgaricus and Streptococcus thermophilus are enumerated.
Enterotoxins of Staphylococcus aureus are detected in milk and milk products.
These analyses are all BELAC-accredited. In addition, numerous other non-accredited microbiological analyses can be performed.