We offer Food Microbiology Testing for many kind of food to food-related industries in response to growing demand for improved food safety. We provide food microbiological analyses:

• Culturable bacteria at 30°C
• Coliform bacteria
• Escherichia coli
• Staphylococcus aureus
• Clostridium perfringens
• Salmonella
• Yeast and molds
• Enterobacteria
• Bacillus cereus
• Listeria
• Cronobacter sakazakii
• Parasites Enumeration

All testing uses international standard.

Recommendations for Food Sampling

Procedure

• Wash hands with soap and rinse with water;
• Disinfect hands with 70% ethanol;
• The sampling can be done either by the unit staff or by the technician using the sterile material;
• Place the sample taken in a sterile plastic bag;
• Identify the bag (nature of the sample, identification number, …);
• Store the sample in the clean refrigerated chamber.

Conditions of transport and storage

• The sample should be brought to the laboratory as quickly as possible;
• Transport samples in a clean refrigerated chamber at 5 °C ± 3;
• The information sheet must be carefully completed for each sample.

We offer Microbiology and chemical Testing for different type of water including:

• Bottled water
• Drinking water including Tap water, well water, filtered water, storage water…
• Cooling tower water
• Swimming pool

We provide water microbiological analyses:

• Culturable bacteria at 37°C and 22°C
• Coliform bacteria
• Escherichia coli
• Intestinal Enterococci
• Spore of sulfite reducing anaerobes
• Staphylococcus aureus
• Pseudomonas aeruginosa
• Salmonella
• Legionella pneumophilla
• Parasites Enumeration

All microbiological testing uses international standard.

Recommendations for Water Sampling

Filling procedure

Potable water from a tap

Sampling at a tap can have different purposes as shown in the table below:

• Ensures samples are taken aseptically using clean hands or sterile gloves with protection of the sample from air drifts and splashing.
• During filling, the inside of the bottle closure shall not come in contact with anything (fingers, ground, pocket, teeth).
• Leave some air space in the bottle to allow for adequate shaking before analysis.
• Close the bottle immediately.
• Label the bottle.

Conditions of transport and storage:

• Keep the time between sampling and analysis in the laboratory as short as possible.
• Store the sample in cool device capable of maintaining a temperature of 5 ¬∞C (¬± 3) during transport by using ice packs or melting ice.
• Protect sample from sunlight.

Food contact surface is defined as any equipment or utensil which normally comes in contact with the food product or surfaces normally in contact with the product including work tables or counters, cooking equipment such as mixing bowls, and cutting boards and a surface that could cross contaminate food (refrigerator or freezer handles or worker hand) in assisted-living foodservice operations to determine the effectiveness of cleaning and sanitation. So it is essential to regularly control of food surface contact as they can be a serious source of contamination.  

For Surface control, we offer analyses:

• Culturable microorganisms at  30°C.
• Coliform bacteria
• Escherichia coli
• Coagulase positive Staphylococci
• Salmonella
• Yeasts and molds
• Listeria monocytogenes

Recommendations for Surface Sampling (1-Method)

Sampling procedure

• Locate the sampling sites.
• Label the test tube with sufficient detail.
• Remove a swab from the sterile wrapping and moisten the tip by immersing it in a tube containing diluents.
• Press the tip of the swab against the wall of the tube to remove excess water.
• Place the tip of the swab on the surface to be investigated and streak an estimated area of 20 cm2 to 100 cm2, whilst rotating the swab between thumb and forefinger in two directions at right angles to each other.
• Put the swab in the tube with dilution liquid and aseptically break or cut off the stick.
• Clean the sampled area and the templates with alcohol wipes.

Condition of transport and storage

• Transport the samples obtained with the swab method, preferably within 4 h, to a cool box set at 1 °C to 4 °C.
• Examine in the laboratory as soon as possible and not later than 24 h