The team can:
Evaluate analysis results.
Consult with the food industry about sampling plans, pre-requisite programs, HACCP programs, and sanitary programs run by your plant.
Undertake audits and engage in troubleshooting within a plant/retail establishment.
Evaluate package integrity.
Conduct commercial sterility testing on aseptic and canned products.
Identify food borne pathogens including: Bacillus cereus, Clostridium perfringens, Escherichia coli, E. coli O157, Listeria monocytogenes, Salmonella, Staphylococcus aureus.
Provide quantitative testing results to determine the level of indicator and spoilage organisms in your product.
Conduct analysis for aerobic/anaerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast and molds, spore counts, Lactobacillus, lactic acid bacteria.