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Microbiology / Hygiene -- Category List

Food manufacturers are required now more than ever to guarantee the safety of their products. Microbiological tests are therefore becoming increasingly valuable in the field of food analysis. Food products and their raw materials such as poultry meat, pork, and eggs can provide the perfect growth medium for germs. According to the implementation of the EU regulation 178/2002 into national law, obligatory monitoring systems (HACCP) are now required. These should make it possible to respect the legal limit for hygiene indicators (e.g. total viable count, coliform bacteria) and pathogen cells (e.g. Salmonella, Staphylococcus aureus).

●  ATP
●  E. coli

●  SET
●  Verotoxin