ANALYSIS ON FOOD BAKERY PRODUCTS
Microbiological analysis
ANAEROBIC SULPHITE REDUCERS |
BACILLUS CEREUS |
COLIFORM BACTERIA (COLI TOT. AND E.COLI) |
TOTAL BACTERIA COUNT |
TOTAL MICROBIAL COUNT AT 30°C (UFC) |
THERMOTOLERANT COLIFORM BACTERIA AT 44°C (UFC) |
TOTAL COLIFORM BACTERIA (MPN) |
TOTAL ENTEROBACTERIA |
TOTAL COLIFORM BACTERIA (UFC) |
ESCHERICHIA COLI (MPN) |
FILTH TEST (SOLID IMPURITIES ) |
ESCHERICHIA COLI (UFC) |
IDENTIFICATION OF BACTERIA (SPECIES) |
IDENTIFICATION OF BACTERIA (TYPE) |
IDENTIFICATION MYCETES (TYPE) |
LISTERIA MONOCYTOGENES (QUALITATIVE) |
MYCETES |
OSMOPHILIC MYCETES |
SALMONELLA (QUALITATIVE) |
SPORES OF AEROBIC SPORE-FORMING BACTERIA |
SPORES OF ANAEROBIC SPORE-FORMING BACTERIA |
COAGULASE-POSITIVE STAPHYLOCOCCI (QUANT.)(UFC) |
BACTERIA IDENTIFICATION ADVANCED (BIOLOG) |
BACTERIA IDENTIFICATION BASIC (API) |
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 TEHCNICAL AND COMMERCIAL INFORMATION -