We offer the whole microbiological porfolio .
Plate count of different bacteria such as Alicyclobacillus spp., Enterobacteriaceae, E. coli, Staphylococcus aureus and microorganisms such as yeast and mold and all IFU-methods. For identification most modern tecniques are available, – 16S-rRNA-genesequencing, ITS-sequencing, MALDI-TOF or VITEK. PCR is used for rapid detection of pathogens (Salmonella, EHEC or listeria monocytogenes). Immunological methods for detection of Staphylococcus enterotoxins or verotoxin (VTEC) and serotyping are on hand as well.
In processed/pasteurized foods microorganisms are typically not detecable any more. What remains are products of metabolism which can be analysed and alow an assesment of a sample. These may be classical spoilage indicators such as ethanol, lactic and acetic acid, but also ergosterol, glycerol, ethanolamin, ammonia, gluconic and fumaric acid.
A special class of metabolites are mycotoxins. These are metabolic products of different fungi and are produced while they grow on vegetables, food or feeding stuff. Except through spoilage of food, contaminations can appear through processing with contaminated food or even through feeding contaminated products. Since Mycotoxines are partly carcinogenic, there are very low threshold values for these substances, especially for food for infants and toddlers.
The analysis of preservatives is also part of our scope. Beside routine additives we can test for Natamycin and Dimethyldicarbonat/DMDC (Velcorin®).