On these pages you will find information about products for microbiological analysis of food and feed as well as tests for cleaning control and hygiene monitoring. The available microbiological test kits can be used for the detection of microorganisms in food and feed.
Toxic residues of bacteria in food samples can be analyzed with test kits for bacterial toxins. The tests for cleaning and hygiene control detect general residues of foods on insufficient cleaned surfaces in the production environment. These residues of nutrients are the basis for growth of microorganisms and therefore may support secondary contamination of surfaces and products.
Microorganisms are creatures of microscopically small in size, mainly organized as single-cell organisms while some of them may occur multicellularly. They can be found everywhere in the natural environment (water, soil, air, etc.). Microorganisms may naturally be present in foods or on the surfaces of foods (e.g. fresh vegetables) or added as contamination during the manufacturing process of food products (e.g. insufficient hygiene in meat processing).
Microbiology / Hygiene
Protein Tests
STEC Screen
Vibrio
Norovirus
ATP
Campylobacter
Enterobacteria
Listeria
Salmonella
Staphylococcal enteroxin (SET)
Staphylococcus aureus
Total aerobic count
Verotoxin
Yeast & Molds
Accessories
Consumer risk proceeding from microorganisms in foods
In food industry there can be distinguished between three different categories of microorganisms: industrial used microorganisms, (starter cultures), spoilers and pathogens. The last two categories are either not allowed at all to occur in the foodstuff or they are limited to a specified number of cells per gram food. These limits differ to the respective food matrix. (More information – DGHM Website)
If limits are exceeded, this might have tremendous consequences for consumer’s health. Therefore, a zero tolerance per 25 g of food sample is predicted for most of all common pathogens (Salmonella, Campylobacter, entero-hemorrhagic E. coli; etc.).
Detection of food residues on surfaces of production environment (cleaning controls)
Residues of foods on surfaces can be detected using protein tests (RIDA®CHECK) or ATP measurements (LuciPac™Pen). Determination of proteins roughly describes the stage of contamination by color change of the colorimetric detection reagent. However, the relative amount of ATP (Adenosintriphosphat) or AMP (Adenosinmonophosphat) respectively can be measured very precisely. A special bioluminescence reaction which requires the presence of ATP or AMP is recorded in a special luminometer instrument (Lumitester™ PD-20).
Both systems are suited for consistent control of efficiency of cleaning procedures. These controls ensure maintenance of general industrial hygiene. Surfaces which are hygienically clean can reduce the risk of product contaminations.
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