ANALYSIS USE:

Microbiological control of food as a fundamental part HACCP systems or quality -IFS, BRC, ISO 22000- implemented or to be implemented, in order to ensure legislation compliance and consumersafety.

• FOOD INDUSTRY: Microbiological control of food at all stages of food production. Valid for raw materials, intermediate and finished products.
• RESTAURANT AND CATERING INDUSTRY: Microbiological control of meals prepared for immediate consumption, and those with a certainshelf life of variable duration.

LAW:

• European Regulations 2073/2005 and 1441/2007 of the Commission on Microbiological Criteria for food stuffs.
• Specific sectorial legislation.

PARAMETERS:

ANALYSIS USE:

Physical-Chemical tests indicate, firstly if production batches meetquality specifications, and secondly whether these parameters are stable over the food shelf life.

PARAMETERS:

SHELF LIFE STUDIES:

The shelf life or expiration of a food can be defined as "the period of time, after processing and/or packaging, in which the food is still safe and suitablefor consumption, under certain storage conditions"; therefore physical-chemical, microbiological and sensory product specifications, as well asnutritional and functional characteristics should be kept during that period.

Food business operators shall ensure that their products meet microbiological criteria throughout its life, especially food ready for consumption that might enable Listeria monocytogenes growth.

Personalized studies for each manufacturer and product are available, in order to determine product shelf life, and different formulations quality comparison.

Microbiological analysis of food duringshelflife, to assure law compliance. Regulation (EC) 2073/2005.

Complementary mathematical modeling, to predict product shelf life and microorganism viability in the product.

APPLICATIONS:

• Shelf life prediction.
• Definition of barrier parameters, necessary to prevent pathogenic microorganism growth.
• Definition of inactivation parameters obtained in destruction processes.

Degradation studies from organoleptic point of view:

• Enzyme activity
• Peroxidase activity
• Study of fat rancidity
• Oxidation level study

The food is "challenged" with high concentrations of various microorganisms, inorder to evaluate the ability of the former to reduce bacterial populations, or the preservative system efficacy. This information also allows a more efficient product development:

• Preservatives evaluation
• Salt - water evaluation
• Antioxidant evaluation

HACCP:

The laboratory, in addition to its analytical activity, and depending on theresults obtained in the analysis of surfaces, food, water, etc...; migth advisecompanies, directly or in collaboration with the consultants hired by thecompany, in the following aspects:

• Compliance with pre-HACCP Prerequisites
• Compliance with HACCP systems in place -training, controls, records,...
• Design and organization of new facilities: kitchen, office, dining
• Reorganization of existing kitchens and workflows