Microbiology
Our ISO 17025 accredited microbiology laboratories offer an extensive selection of industry-standard methods for indicator and spoilage organisms. We have traditional and rapid methods to suit your needs
When is microbiology testing useful
It provides valuable insight to support informed quality, safety, and operational decisions. It assists with product release, hygiene verification, shelf-life assessment, spoilage investigations, environmental monitoring, food safety investigations, and the development of appropriate corrective actions.
Testing also help identify potential microbiological risks or quality concerns associated with products, surfaces, processes, production environments, and other relevant samples.
Common Tests & Why They Matter
Total Viable Count
Total viable count provides an indication of the overall bacterial load in a sample. It supports hygiene assessment, process monitoring, shelf-life review, and general quality checks.
E. coli and Total Coliforms
E. coli and total coliform testing helps indicate possible fecal contamination, hygiene concerns, water quality issues, or process control gaps.
Salmonella Species
Salmonella testing supports food safety decisions for high-risk products, ingredients, environmental monitoring, and customer or regulatory requirements.
Listeria monocytogenes
Listeria monocytogenes testing is important for refrigerated foods, ready-to-eat products, processing environments, and situations where post-processing contamination may be a concern.
Staphylococcus aureus
Staphylococcus aureus testing supports investigations related to handling, hygiene practices, contamination risk, and food safety control.
Yeast and Mold Count
Yeast and mold testing helps assess spoilage risk, shelf-life stability, product quality, storage conditions, and contamination concerns.
Laboratory Testing
Quality Plus Laboratory & Consultancy Services helps ensure that food supplies are free of contaminants
Pathogen Testing Services
We offer a new approach to pathogen risk identification.-
- Salmonella species
- Escherichia coli and E. coli O157
- Staphylococcus aureus
- Listeria monocytogenes
- Campylobacter species
- Bacillus cereus
- Clostridium perfringens
- Shigella species
- Pseudomonas aeruginosa