Why to do Microbiological Food Testing?

Food safety is a major focus of food microbiology testing. It is important to make sure our foods are safe to consumed. The food is a potential source for microorganisms to grow and multiply. They can spoiled the food and worse make someone sick or die because some bacteria are able to produce toxins and endotoxins.

Some of the important classes of Bacteria associated with food poisoning are Coliform, E.coli, Staphylococci, Salmonella, Clostridium, Shigella and Listeria. They can cause symptoms like nausea, vomiting, distress, diarrhea, dehydration, and also death. Hence, microbiological testing of food is important.

  • Animal Feeds & Pet Foods

  • Bakery & Confectionery Products

  • Beverages-Alcoholic, Non Alcoholic

  • Cereal, Pulses and By-Product

  • Fish & Sea Foods

  • Fruits & Fruit Products

  • Herbs, Spices and Condiments

  • Honey and Honey products

  • Meat & Meat Product

  • Milk and Dairy Products

  • Mycotoxins in Food & Feed

  • Poultry & Poultry

  • Ready to Eat Food

Microbiological Parameters Tested in Food
  1. Total Plate count
  2. Coliforms
  3. Faecal coliforms
  4. Faecal streptococci
  5. E.coli
  6. E.coli O157:H7
  7. Enterobacteriaceae
  8. Staphylococcus aureus
  9. Yeast & Moulds
  10. Rapid Yeast and Moulds
  11. Clostridium perfringens
  12. Sulphite Reducing Clostridia
  13. Bacillus cereus
  14. Salmonella spp.
  15. Shigella Sp.
  16. Vibrio cholerae
  17. Vibrio parahaemolyticus
  18. Listeria monocytogenes
  19. Campylobacter Sp.
  20. Pseudomonas Sp.
  21. Anaerobic Spore count
  22. Rope Spore count
  23. Aciduric Flat Sour Spore formers
  24. Thermophilc Flat Sour Spore formers
  25. Enterobacter sakazakii
  26. Incubation Test