ANALYSIS ON GASTRONOMY PRODUCTS
Microbiological analysis
ANAEROBIC SULPHITE REDUCERS |
BACILLUS CEREUS |
COLIFORM BACTERIA (TOT. COLI AND E.COLI) |
MESOPHILIC LACTIC ACID BACTERIA |
TOTAL MICROBIAL COUNT |
TOTAL MICROBIAL COUNT AT 30°C |
CLOSTRIDIUM PERFRINGENS |
CLOSTRIDIUM BOTULINUM (QUALITATIVE) |
THERMOTOLERANT BACTERIA AT 44°C |
TOTAL COLIFORM BACTERIA(MPN) |
TOTAL COLIFORM BACTERIA (UFC) |
TOTAL ENTEROBACTERIA |
ESCHERICHIA COLI (MPN) |
ESCHERICHIA COLI (UFC) |
FILTH TEST (SOLID IMPURITIES) |
IDENTIFICATION OF BACTERIA (SPECIES) |
IDENTIFICATION OF BACTERIA (TYPE) |
IDENTIFICATION OF MYCETES (SPECIES) |
INHIBITORY SUBSTANCES (BIOASSAY 5 BACTERIA STRAINS) |
LISTERIA MONOCYTOGENES (QUALITATIVE) |
LISTERIA MONOCYTOGENES (QUANTITATIVE) |
LISTERIA SPP (QUALITATIVE) |
LISTERIA SPP |
MYCETES |
SALMONELLA (QUALITATIVE) |
SALMONELLE (QUALITATIVE)(SWAB) |
SPORES OF AEROBIC SPORE-FORMING BACTERIA |
SPORES OF ANAEROBIC SPORE-FORMING BACTERIA |
COAGULASE-POSITIVE STAPHYLOCOCCI (QUANTITATIVE) |
TOTAL STAPHYLOCOCCUS COUNT (QUANT.) |
PSYCHROPHILE COUNT |
The analysis for detection of contaminants, residual molecules, the analysis of hygienic or product characterization suggested are not exhaustive. They are a simplification of analytical activities of Chelab laboratory. The analytical models are adjusted case by case in order to achieve the best possible objective, and depend both by the customer’s needs and by the expected requisites.
FOR TECHNICAL AND COMMERCIAL INFORMATION -