SERVICES
Laboratory for Environment & Food Safety (LEFS)
In the world, one in 10 people fall ill every year from eating contaminated food or water. 420 000 people die each year as a result.
SERVICES
Laboratory for Environment & Food Safety (LEFS)
In the world, one in 10 people fall ill every year from eating contaminated food or water. 420 000 people die each year as a result.
- SRENG Navin - Head of Laboratory
- YITH Vuthy - Deputy Head of Laboratory
Our Laboratory
This highlights the importance of making sure the food we eat is not contaminated with potentially harmful bacteria, parasites, viruses, toxins and chemicals. Food contamination can occur at any point during production, distribution and preparation. Everyone along the production chain, from producer to consumer, has a role to play to ensure the food we eat does not cause diseases. Our mission is to assist all food operators to detect, control and prevent foodborne from farm to table and to provide quality and healthy foods. Precursor in its field, since 1995, our laboratory is involved to improve environment security in Cambodia.
We work for : Agribusiness – Tourism & Catering Industries – Individual Clients
TESTING
Our laboratory offers a wide range of analyses in all fields related to food safety
- Microbiological control of food
- Microbiological and physico-chemical controls of water
- Microbiological control of working environment (surface and air)
If you have any complaints related to our laboratory services, you can download and fill our “complaint form” and send it to [email protected].
AUDITING – CONSULTING SERVICES – LABELLING
In compliance with the highest international quality standards
- Check of hygien conditions, control of products batches
- Audits of catering, supermarkets and food industries by qualified experts
- Elaboration, implementation and documentation of HACCP concepts
- Implementation of the Quality Assurance Systems
- Training of your managers and your staff on Good Hygienic Practice (GHP)
- Our knowledge of the food law and labelling requirements for Europe, USA and all countries including also specific regulations
We provide you a unique contact and remain available for all question or quotation
Quality Management System (QMS)
We have a well-established Quality Management System in place to ensure the integrity and the quality of our services.
We have a dedicated Quality Assurance comprised of professionals and compliance expertise who are committed to maintaining Quality Management System through:
- Commit to accreditation ISO/IEC 17025:2017 in 2022;
- Participation regularly in proficiency testing for food microbiological analysis (REAMA);
- Internal control for continuous improvement;
- Systems for documentation and traceability.
Our Quality Management System is an integral part of our commitment to providing reliable service you can trust for all aspects of laboratory operations, from method validation, sample log-in and processing to ensure that our results are accurate, reproducible, and legally defensible.
Our analysis
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.
Air monitoring is an important aspect of regulatory and quality control in all industrial. Hygiene measurements define potential exposures. Health and Safety in the workplace covers a wide range of potential hazards.
The air can be a serious contamination source and contains many particles in suspension (dust, pollen, mold, bacteria, virus…). So it is therefore essential to regularly evaluate the quality of air as they can be a serious source of contamination.
We offer the Air contamination control:
- Aerobic plate count
- Yeast and molds
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
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