vegetable preserves and sauces
Microbiological analysis
Total microbial count at 30°C |
Thermotolerant coliform bacteria |
Total coliform bacteria |
Escherichia coli |
Total enterobacteria |
Mycetes (moulds- yeasts) |
Osmophilic mycetes (moulds- yeasts) |
Anaerobic sulphite reducers |
Spores of aerobic spore-forming bacteria |
Spores of anaerobic spore-forming bacteria |
Coagulase –positive staphylococci |
Mesophilic lactic acid bacteria |
Enterococci |
Bacillus cereus |
Salmonella |
Listeria monocytogenes |
Standard stability test for preserves with pH> 4,5
TOTAL MICROBIAL COUNT AT 30° UFC |
PH |
STABILITY TESTSPROVA DI STABILITA' |
TOTAL MICROBIAL COUNT AT 30° UFC |
Ph AFTER INCUBATION |
STABILITY TEST |
Standard stability test for preserves with pH< 4,5
TOTAL MICROBIAL COUNT AT 30° UFC |
PH |
STABILITY TEST |
TOTAL MICROBIAL COUNT AT 30° UFC |
PH AFTER INCUBATION |
STABILITY TEST |
THERMOPHILIC MICROBIAL COUNT (55°) |
Complete stability test for preserves with pH> 4,5
TOTAL MICROBIAL COUNT AT 30° UFC |
PH |
STABILITY TEST |
TOTAL MICROBIAL COUNT AT 30° UFC |
PH AFTER INCUBATION |
STABILITY TEST |
TOTAL MICROBIAL COUNT AT 30° UFC |
PH AFTER INCUBATION |
STABILITY TEST |
THERMOPHILIC MICROBIAL COUNT (55°) |
PH AFTER INCUBATION |
Complete stability test for preserves with pH< 4,5
TOTAL MICROBIAL COUNT AT 30° UFC |
PH |
STABILITY TEST |
TOTAL MICROBIAL COUNT AT 30° UFC |
PH TOTAL MICROBIAL COUNT AT 30° UFC |
STABILITY TEST |
TOTAL MICROBIAL COUNT AT 30° UFC |
PH- TOTAL MICROBIAL COUNT AT 30° UFC |
STABILITY TEST |
THERMOPHILIC MICROBIAL COUNT (55°) |
Typifications
IDENTIFICATION OF BACTERIA SPECIES |
IDENTIFICATION OF BACTERIA TYPE |
IDENTIFICATION MYCETES TYPE |
Filth test AOAC
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 TECHNIAL AND COMMERCIAL INFORMATION - 