Detection is the first step to safe and stable foods

Most food is full of microorganisms. Comprising hundreds of species of bacteria, mould and yeasts, they are mostly harmless. Some even have a positive effect, either on food quality or on us as consumers when we eat them. Others limit the shelf life of food, e.g., by forming acids, gas or slime. A few produce toxins or cause infections, putting consumer health at risk.

Whenever there is a microbiological issue in food, accurate detection of the cause is the first step to the solution. Using our accredited and customised analytical tools, we detect the microorganisms in raw materials, the processing environment and your final products. This gives us a complete picture of the potential impact on food safety, stability and quality.

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