Research & Development
Microbiological Parameters
Microbiological parameters are used at any stage in the food chain to assess the acceptance of lots of raw material or finished product. They are based on the absence / presence of certain microorganisms or quantitative limits of these or other microorganisms, per unit(s) of mass, volume, area or lot.
The following test are carried out
1.       | Total Aerobic Bacterial count (TBC) |
2.       | Total Yeast & Mould count (TFC) |
3.       | Test for Pathogens (E. Coli, Salmonella, Ps. Aeruginosa, S. aureus or others) |
4.       | Challenge Test for Preservative Efficacy (28 Days) |
5.       | Antimicrobial Activity each Strain each Concentration |
6.       | MIC Determinations for each Strain |
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