Food Testing - Food Microbiology Quality Testing

Food Microbiology Quality Testing :

We routinely provide Food Microbiology, Food Safety and Food Quality testing. Food microbiology samples submitted to the food testing laboratory in a week for a wide range of microbial spoilage, bacteria and indicator organisms in a variety of food products, raw materials, finished products and ingredients.

Some of the food microbiology or micro-organism laboratory tests that food manufacturers may be required to test for are:

Total Viable Count (TVC) | Aerobic & Anaerobic Plate Count (APC) | Aerobic Colony Count (ACC) | Coliforms | E.coli | Staphylococcus Aureus | Bacillus | Clostridium Perfringens | Lactic Acid Bacteria | Pseudomonas | Yeasts and Moulds

Allergens

Our food chemistry laboratories are extensively equipped with a full range of instrumentation to provide food allergen testing, whether it is allergen testing for finished products, raw materials, rinse waters or environmental swabs. There are 14 major allergens that have to be declared when they are used as ingredients in a food.

We carry out food allergen testing on an extensive variety of allergenic foods, these include:
Cereals containing gluten | Crustaceans | Seafood | Nuts | Eggs | Fish | Peanuts | Milk & Lactose | Soya | Celery & Celeriac | Mustard | Sesame Seeds | Sulphur Dioxide (>10mg/kg or 10mg/L) | Lupin

Allergens are the largest single cause of global product recalls, with the major risk for food manufacturers being the potential for cross contamination with food allergens during production processes.