MICROBIOLOGICAL
ANALYSES
The identification of pathogens or the simple enumeration of sanitary-indicative microorganisms are important information for the monitoring of products during their manufacture.
In order to meet Brazilian consumer’s needs with excellence and safety, food industries must have their products regularly tested and adopt systematic procedures to allow quality assurance.
For this reason, Labor3 conducts microbiological analyses, with flexibility to meet the different demands, according to each customer’s needs. Our team of analysts receives the analysis request and verifies if any adjustments related to methodology, limits of quantification, special validations and even standards adopted in other countries are necessary.
COMPARATIVE STUDY BETWEEN SIMILAR METHODS
Know More
VALIDATION OF CUSTOMER METHODS
Know More
VALIDATION OF INDUSTRIAL PROCESSES FOR THE CLEANING OF FACILITIES AND EQUIPMENT
Know More
TRACKING OF CONTAMINATION SOURCE IN PRODUCTION LINE
Know More
VALIDATION OF PRODUCTION PROCESS OF IN-LINE PRODUCT OR FINISHED PRODUCT
Know MoreHalophilic bacteria
Heterotrophic bacteria
Lactic bacteria
Aerobic and anaerobic mesophilic bacteria
Psychrotrophic bacteria
Aerobic and anaerobic thermophilic bacteria
Bacteriophages
Molds and yeasts fast method also available
Fecal coliforms (thermotolerant)
Total coliforms
Staphylococcal enterotoxins
Enterobacteriaceae fast method also available
Enterococci
Escherichia coli
Osmophilic fungi
Xerophilic fungi
Bacillus cereus presumptive
Campylobacter sp
Campylobacter jejuni
Clostridium sulfite-reducing
Clostridium perfringens
Escherichia coli O157:H7
Legionella pneumophila
Listeria sp
Listeria monocytogenes fast method also available
Pseudomonas aeruginosa
Salmonella sp fast method also available
Shigella sp
Staphylococcus aureus coagulase positive
Vibrio cholerae
Yersinia enterocolitica
Aerobic and anaerobic mesophilic spores
Aerobic and anaerobic thermophilic spores
Bacillus cereus spores
Heat-resistant mold spores
Spores of sulfite-reducing Clostridium
Clostridium perfringens spores
Flat Sour Spores
Bifidobacteria
Total mesophilic lactic bacteria (Lactococcus and Leuconostoc)
Lactobacillus acidophilus
Lactobacillus bulgaricus
Lactobacillus casei
Streptococcus thermophilus
Acidic products
Low acidity products
UHT and sterilized dairy products
