Mérieux NutriSciences uses predictive microbiology to gather all theoretical approaches aiming to predict the growth profile of a microorganism in the conditions chosen by the operator.
This approach associates a growth profile with each combination of intrinsic (i.e., pH, water activity, preservatives) or extrinsic (i.e., humidity, light, temperature) parameters.
Our predictive microbiology services can help you:
- Create a new product or change the formulation of an existing one
- Evaluate product spoilage or pathogenic risks
- Limit costs and time of experimental studies with better targeted analyses
- Determine optimum microbiological safety intervals and critical points to integrate in the HACCP process
Why do you need a food challenge test?
Challenge studies performed in the laboratory can help ensure the microbiological quality and safety of your products. This experimental technique consists in inoculating a known concentration of a microorganism into a product and following its development through the use of a specific protocol, such as the standard protocol published by the NACMCF.
Our challenge testing services offer the following benefits:
- Evidence of spoilage organism containment by intrinsic product factors
- Classification of products according to the pathogen growth risk
- Evaluation of risks and determination of critical points within the HACCP approach
- Determination of criteria for acceptable levels of pathogenic indicator organisms
