Microbiological Laboratory Tests

The control of food safety and quality becomes fundamental at a time, like the present one, in which there are numerous cases of fraud and adulteration. The bacteriological analysis basically aims to ascertain that the food complies with specified microbiological criteria of safety of use and suitability for marketing and can be used both from an inspection perspective and as a tool for implementing the HACCP system.

Microbiological investigations are carried out on food matrices for human consumption (e.g. gastronomic preparations, raw materials, drinking water) and processing environments (e.g. environmental swabs) and are aimed at the search and identification of microorganisms (bacteria, molds and yeasts) that may indicate poor hygiene and microorganisms that pose a potential risk to human health.

The most frequently searched parameters are:

  • total bacterial load (mesophilic load),
  • fungi (yeasts and molds),
  • indices of poor hygienic quality (Stafilococchi, Enterobacteria, Escherichia coli, Enterococchi, etc.),
  • pathogens (Salmonella, Listeria, etc.).

The analytical methods used respect the official methods and the tests have been recognized by ACCREDIA in compliance with the European standard UNI CEI EN ISO / IEC 17025.

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