- We offer a flexible programme of 11 Food Microbiology distributions a year
- Real food samples with target organisms and background flora
- Proficiency Tests for detection and enumeration
- We have a 9 day testing window available
- Samples are sent by courier worldwide in a controlled environment
- Each test receives rigorous statistical analysis with clear feedback
- Comprehensive reports give information on microbiological methods used by other participants
New Food Microbiology Proficiency Tests
Aerobic Plate count and Lactic Acid Bacteria in Fruit Juice
Aerobic plate count (APC) and the enumeration of lactic acid bacteria (LAB) are important tests carried out to ensure the quality of fruit juices. As a natural product, contamination of juices is almost impossible to avoid, but many organisms are not able to multiply in the low pH environment found in juices, especially citrus juices. When testing, a low aerobic plate count would normally indicate low contamination in a food and nothing to be concerned about. However, if the low-level contamination in a juice sample is due to lactic acid bacteria, they are capable of tolerating and thriving in the low pH conditions, thereby causing spoilage of the product and potentially large loss of revenue.
Mould Enumeration in Fruit Juice
Moulds are important potential spoilage organisms of fruit and fruit juices. Many juice products are pasteurised which will help to control spoilage organisms like lactic acid bacteria. However, moulds can survive this process through the production of heat resistant spores, which may then later germinate. Able to grow in the low pH and low water activity environment fruit juices provide, moulds may proliferate, causing spoilage. This material complements the new APC and lactic acid bacteria sample and the existing fruit juice sample for the enumeration of yeasts.
Aerobic Place Count (APC), Enterobacteriaceae, Coliforms and Escherichia coli (enumeration) in Milk Powder
Campylobacter is the most common cause of food poisoning in the UK. About four in five cases of campylobacter food poisoning in the UK come from contaminated poultry, especially chicken. One of the main ways to get and spread campylobacter poisoning is through cross-contamination from raw chicken. This is a quantitative PT testing your ability to enumerate Campylobacter spp. This new PT is in addition to our existing qualitative campylobacter in chicken PT where your ability to detect the presence of Campylobacter spp. is assessed.
Sponge Swab for Escherichia Coli 0157:57 (detection)
E. coli O157:H7 can, like other intestinal pathogens, survive for significant periods in the environment. Regular monitoring for this important pathogen should therefore be carried out in manufacturing areas where the nature of the product being processed could lead to environmental contamination. This sample complements our existing range of hygiene swabs for pathogen detection.