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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, presumptive Bacillus cereus, Brochothrix spp., faecal coliforms, total coliforms, thermotolerant coliforms, Clostridium perfrigens, sulphite-reducing clostridia, enterobacteriaceae, beta-glucuronidase-positive Escherichia coli, MPN Escherichia coli, enterococci, lactic acid bacteria, yeasts and moulds, Listeria monocytogenes, MPN Listeria monocytogenes, total aerobic and anaerobic microorganisms, aerobic and anaerobic spore-forming micro-organisms, psychotropic microorganisms, pseudomonas spp., coagulase-positive staphylococci) and qualitative analysis (Campylobacter spp., Escherichia coli 0157, Yersinia enterocolitica patogena, Listeria spp and Listeria monocytogenes (ISO, FSIS and AFNOR PCR-based methods), Salmonella spp. (ISO, FSIS and AFNOR PCR-based method) method, Vibrio spp.).
  • 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 22°C, 36°C and 37°C, Escherichia coli, enterococci, total coliforms, Clostridium perfringens and spores, sporulated sulphite-reducing anaerobes, Staphylococcus aureus, Pseudomonas aeruginosae. 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 mesophilic micro-organisms, enterobacteriaceae, 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 test, 5 strains inhibitors method).
  • Research and identification of Legionella spp. and Legionella pneumophila on water samples.
  • Serotyping of salmonella. This analysis enables assessing if a colony previously identified as salmonella spp. belongs to the Salmonella typhimurium, Salmonella enteritidis or Salmonella infantis species.
  • Challenge test for Listeria monocytogenes. This test enables assessing if a ready-to-eat food constitutes a suitable environment for Listeria monocytogenes growth.
  • 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.

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