Food Microbiology

This group of analysis is designed to assist those responsible quality control personnel in the meat, poultry, dairy, egg, and spice industries to produce a safe, sanitary and pathogen free product.

We can assist QA/QC officers with:

• The analysis required under their HACCP and SSOP plans.
• Carcass swab analysis for the slaughter industry.
• Listeria analysis for the Ready-To-Eat (RTE) industry.
• Pathogen analysis unique to a particular food industry.
• Salmonella and E-coli O157:H7 for the Sprout industry

Bacteriological Analytical Manual, Compendium Of Methods For The Microbiological Examination Of Foods, Microbiology Laboratory Guidebook (USDA) and AOAC.

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Click on the button below to see our Microbiological Prices & Services.

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