Infections of food with microorganisms or their toxins are currently the most common cause of food poisoning. Pursuant to the applicable law, the food producer is obliged to ensure the appropriate quality and safety of the food in order to minimize the risk of a hazard factor, including microbiological.
The FoodSector laboratory offers accredited microbiological tests. The subject of research are microorganisms that determine food safety and those that are an indicator of the hygiene of the process.
Research methods are based on standards, among others PN-EN, ISO and carried out with the use of specialized, state-of-the-art equipment in order to most accurately determine the level of microbial contamination during the production process.
In the microbiology laboratory, we conduct accredited microbiological analyzes for you, including:
- Number of sulfate reducing bacteria (IV) growing in anaerobic conditions – PN-ISO 15213: 2005,
- Number of coliform bacteria – PN-ISO 4832: 2007,
- Clostridium perfringens number – PN-EN ISO 7937: 2005,
- Number of psychrotropic microorganisms – PN-ISO 17410: 2004.
- Number of yeasts and molds for products with water activity lower than or equal to 0.95 – PN-ISO 21527-2: 2009,
- Number of yeasts and molds for products with water activity higher than 0.95 – PN-ISO 21527-1: 2009,
- Enterobacteriaceae number – PN-EN ISO 21528-2: 2017-08,
- Number of coagulase-positive staphylococci – PN-EN ISO 6888-1: 2022-03,
- Number of Listeria monocytogenes – PN-EN ISO 11290-2: 2017-07,
- The number of presumptive Bacillus cereus – PN-EN ISO 7932: 2005 / A1: 2020-09,
- Number of β-glucuronidation positive Escherichia coli – PN-ISO 166649-2: 2004,
- The presence of Campylobacter – PN-EN ISO 10272-1: 2017-08,
- The presence of Listeria monocytogenes – PN-EN ISO 11290-1: 2017-07,
- Presence of Salmonella – PN-EN ISO 6579-1: 2017-04 + A1: 2020-09,
- Total number of microorganisms – PN-EN ISO 4833-1: 2013-12, PN-EN ISO 4833-2: 3013-12.