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MICROBIOLOGICAL ANALYSIS IN THE FOOD INDUSTRY

 

Mesophilic microorganisms count

Procedure as defined by ISO 4833:2013

 

Mold and yeast count

Procedure as defined by ISO 21527:2008

 

Detection of Salmonella spp.

Procedure as defined by ISO 6579:2017

 

Detection and enumeration of Listeria spp.

Procedure as defined by ISO 11290:2017

 

Detection and enumeration of Campylobacter spp.

Procedure as defined by ISO 10272:201

 

Detection of Cronobacter spp.

Procedure as defined by ISO 22964:2017

 

Presumptive Bacillus cereus count

Procedure as defined by ISO 7932:2004

 

Detection and enumeration of Enterobacteria

Procedure as defined by ISO 21528:2017

 

Clostridium perfringens count

Procedure as defined by ISO 7937:2004

 

Detection and count of Coagulase-Positive Staphylococci

Procedure as defined by ISO 6888

 

Detection of pathogenic Yersinia enterocolitica

Procedure as defined by ISO 10273:2017

 

Detection and enumeration of Shigella spp.

Procedure as defined by ISO 21567:2004

 

Detection and enumeration of Escherichia coli

Procedure ISO 7251:2005 / ISO 16649:2015

 

Total Coliform count

Procedure as defined by ISO 4832:2006

 

Detection of Escherichia coli O157

Procedure as defined by ISO 16654:2001

 

Detection of Vibrio spp.

Procedure as defined by ISO 21872:2007

 

Detection and enumeration of other microorganisms in the Food Industry

Procedure as defined by ISO 15213:2003

 

 
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