Microbiology Food Testing Solutions

Mérieux NutriSciences’ microbiology testing portfolio includes analytical services for the detection of common indicators, pathogenic microbes, their toxins, and organisms that cause decay, such as yeasts and molds.

Our comprehensive range of microbiological tests allows you to ensure the quality of your food products by verifying their freedom from spoilage organisms or pathogens.

Indicator Microorganisms:

• Acid-resistant microorganisms
• Fecal contamination indicators
• Heat-resistant microorganisms
• Psychotropic microorganisms
• Spore-forming microorganisms

Pathogens and Toxins:

• Listeria monocytogenes
• Salmonella
• Legionella pneumophila
• Escherichia coli (STEC, including O157)
• Vibrio spp.
• Clostridium perfringens
• Bacillus cereus
• Cronobacter spp (Enterobacter sakazakii)
• Campylobacter
• Enterotoxins
• Staphylococcus aureus

Our recognized expertise in industrial microorganism testing can assist you in controlling quality and safety at various stages of product development.

The enumeration of specific bacterial species can be conducted on isolated species or complex floras. The counting techniques used in our laboratories encompass both reference methods (ISO and IDF) and internally validated methods for those bacterial species for which there is no official reference method.

Some of the most frequently requested microorganism tests include:

• Bifidobacteria
• Lactobacillus delbrueckii subsp. Bulgaricus
• Lactobacillus casei
• Lactobacillus rhamnosus
• Lactobacillus acidophilus
• Streptococcus thermophilus
• Saccharomyces cerevisiae

Microbiological challenge testing is a valuable tool for assessing a food’s ability to support the growth of spoilage organisms or pathogens.

Challenge testing allows you to replicate potential scenarios a product may encounter during production, processing, distribution, or consumer handling. It is also a crucial tool in the development of new formulations or products.

Why is challenge testing performed?

1. To determine whether specific spoilage organisms or pathogens can proliferate in a particular food or food product.
2. To assess the product’s shelf life under various storage conditions.
3. To evaluate the effectiveness of preservatives or confirm the presence of specific preservative concentrations.
4. To ensure compliance with food safety regulations that mandate manufacturers to conduct such studies for certain foods, particularly packaged and ready-to-eat items with the potential for Listeria, Salmonella, and other pathogens.