icrobiological analysis of food products is the use of biological, biochemical, molecular or chemical methods for the detection, identification or enumeration of microorganisms in a material (e.g. food, drink, environmental or clinical sample). It is often applied to disease causing and spoilage microorganisms.
End-product testing remains a vital part of any food manufacturing control strategy. In products in which microorganisms can survive and grow, routine microbiological analysis is important to confirm that manufacturing control mechanisms are effective. It is also necessary for the checking of raw material quality (e.g. to confirm that they are within specification), or for investigating customer complaints.
we undertake a wide range of tests covering pathogens, spoilage organisms, and indicator organisms (those that, although not a problem in themselves, might indicate that there is a potential or hidden problem in the production chain). We can also identify unknown microorganisms, and classify them to a specific strain, and offer advice on the latest rapid methods. This all takes place in our purpose built laboratory suite, which provides excellent separation of activities and the highest standard of laboratory practice.