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Microbiology

While in some foods microorganisms are beneficial, in other products they can be hazardous. They can lead to spoilage and in the worst case, endanger public health. With microbiological analysis of your products, we assure their harmlessness and marketability. We will not only analyse your products by taking cultures but also subject them to rapid tests for pathogenic microorganisms, spoilage agents, and hygiene indicators.

The analyses performed by the Microbiology department focus on the following areas:

  • Determining the microbiological status of foods and detection of pathogenic germs such as Salmonella, Listeria monocytogenes and Campylobacter
  • Rapid methods (Vidas) for salmonella and Listeria monocytogenes
  • Sensory evaluation
  • Conducting follow-up studies to determine or monitor compliance with best before or the use by date
  • Implementation of the mandatory microbiological tests according to Regulation (EG) no. 2073/2005 on the microbiological criteria for food
  • Microbiological monitoring of incoming goods for plant and animal raw materials and/or semi-finished products
  • Microbiological analysis of the cleanliness and disinfection level of equipment and surfaces
  • Sampling of drinking water for microbiological analysis
  • Microbiological analysis of drinking water in accordance with current potable water regulations
  • Verification of the designated commercial classes for fresh and frozen poultry and eggs
  • Testing of eggs for their degree of freshness (air chamber height, yolk index, Haugh units

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