Why is microbial identification so important in food sector?
Microbes spread easily and can settle on a wide range of matrices, including food, water, air, dirt and dust. Food industries and organisations must protect their employees and stakeholders to ensure regulatory compliance and safeguard their business reputation.
A critical part of any health and safety operation is microbiological analysis. For example, in food microbiology it is significant to be able to accurately identify food spoilage contaminants. Microbial identification, identifying critical control points (CCP) in HACCP contributes to sustainable success for food industries in their market place.
Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP) are important in order to prevent contamination and spoilage caused by microbes. Microbial identification testing can ensure continued safety of food products along the supply chain. Monitoring of functional microbes which may be entered during production or in the final product is equally important.
List of common indicator organisms we often seen during food spoilage
- Aerobic Plate Count
- Yeast & Mold
- Coliforms
- Enterobacteriaceae
- Lactic Acid Bacteria
- Alicyclobacillus
- Heterofermentative Lactic Acid Bacteria
- Spore-forming Mesophilic Aerobic Bacteria
- Spore-forming Mesophilic Anaerobic Bacteria
- Spore-forming Thermophilic Aerobic Bacteria
- Osmophilic Yeast & Mold
- Anaerobic Plate Count
- Psychotropic Plate Count
Eurofins – Advantage in microbial detection
We conduct microbial tests by employing advanced technologies like
- ELISA method – Enzyme linked Immuno sorbent assay
- Rapid diagnostic test kits for detection of microbial toxins and bacterial pathogens
- Biosensor-based techniques like real time testing
- DNA-based fingerprinting techniques with high degree of specificity for assessing the safety of food.
- VIDAS testing apart from general microbial parameters
