FOOD AND ENVIRONMENTAL
MICROBIOLOGY

Safety in food products is guaranteed by preventive measures (proper hygiene practices) and by the HACCP procedures, which are based on the principle of analysing risk and critical factors. Regulation (EC) no. 2073/2005 of 15 November 2005, Regulation (EC) no. 1441/2007 and subsequent modifications and integrations establish microbiological criteria that define the acceptability of processes and microbiological criteria of food product safety, defining the limits beyond which food is to be considered contaminated and unacceptable. The Laemmegroup Microbiology Laboratory has the equipment and analytical methods accredited by ACCREDIA to carry out:
/ Standard microbiological analysis on food including raw material, intermediate and end products. Laemmegroup Microbiology Laboratory carries out both quantitative analysis (sulphite-reducing anaerobes, supposed bacillus cereus, brochothrix thermosphacta, faecal coliforms, total colibacilli, thermotolerant coliforms, clostridium perfrigens, sulphite-reducing clostridium, enterobacteria, beta-glucuronidase-positive escherichia coli, MPN escherichia coli, enterococchi, lactobacillus, yeasts and moulds, listeria monocytogenes, MPN listeria monocytogenes, aerobic and anaerobic mesophici micro-organisms, aerobic and anaerobic spore-forming micro-organisms, psychotropic micro-organisms, pseudomonas spp., pseudomonas aeruginosa, staphyilococcus spp, coagulase-positive staphylococci) and qualitative analysis (campylobacter spp., escherichia coli 0157:H7, yersinia enterocolitica, listeria spp, and listeria monocytogenes with the ISO and FSIS method, salmonella spp. with the ISO and FSIS method, vibrio spp., vibrio parahaemolyticus).
/ Standard water analysis (water destined for human consumption, natural mineral water, spring water, swimming pool water). The Laemmegroup Microbiology Laboratory carries out analyses to determine the bacterial count at 20°C and 22°C, the bacterial count at 36°C and 37°C, escherichia coli, enterococchi, total coliform, clostridium perfringens and spores, sporulated sulphite-reducing anaerobes, staphylococcus aureus, pseudomonas aeruginosa, and pseudomonas spp. All of the analyses are carried out with standardised methods that comply to regulations in force.
/ Microbiological sampling in slaughterhouses. Surface sampling sponges for animal carcasses in accordance with Regulation (EC) 2073/2005 to research aerobic mesophici micro-organisms, enterobacteria, escherichia coli, and salmonella spp.
/ Environmental monitoring. Quantitative determination of micro-organisms that indicate contamination and qualitative determination of pathogenic micro-organisms on equipment and surfaces.
/ Microbiological analysis of the air. The analysis is carried out through sampling with Surface Air System (SAS) instruments.
/ Research of substance inhibitors. (Premi tests, CAR tests, inhibitors with 5 binders)
/ Research and identification of legionella spp. and pneumophila on water samples.
/ Serotyping of salmonella. This analysis enables assessing if a previously identified binder like salmonella spp. pertains to the salmonella typhimurium or salmonella enteritidis species.
/ Challenge test. This test enables assessing if a ready-to-eat food constitutes a favourable environment for listeria monocytogenes to grow.
/ Traditional and accelerated shelf-life tests.
The Laemmegroup Microbiology Laboratory conducts studies to determine the shelf-life of products, meaning the time by which the product is still acceptable from a food safety standpoint. In particular, the Laboratory carries out traditional analysis where the sample is kept in its normal preservation conditions and accelerated shelf-life tests where the sample undergoes stress conditions to establish the conservation time while reducing the duration of the test.