Food Safety Lab. Tests and Analysis
Antibiotic sensitivity test
Antibiotic residues in food and feed
Antibacterial growth promoters in premixes
Bacteriostatic and bactericidal effect of antiseptics.
Microbial and fungal count.
Pathogenic bacteria identification.
Indication of indicator bacteria
Enterococci, total coliform, faecal coliform, total
enterobacteriaceae, staphylococcus count. (which indicates bad handling)
Probiotic bacteria count and identification
Lactobacillus Spp. (acidophilus, planttarum), enterococci spp.,
Bifidobacteria spp., rediobacteria spp.
Bacterial categorization
Aerobic bacteria, Anaerobic bacteria, sporeforming aerobes and
anaerobes, thermophilic bacteria, psychrophilic bacteria,
thermoduric bacteri
Identification of food spoilage bacteria.
Lipolytic bacteria, proteolytic bacteria, sulphite reducing
aerobes and anaerobes, Clostridium count
Identification of Food Poisoning Bacteria
Bacillus cereus, brucella
species, campylobacter sp., Clostridium perfringins,
Clostridium botulinum, E.coli 0157:H7, Kliebseilla species,Llisteria
monocytogenes, Pseudomonas Gerogenoso, Salmonella species, Shigella
species, Staphylococcus aureus, Vibrio species, Yesinia
enterocolitica
Anti-moulds Activity of premixes.
Minimum inhibitory concentration of active ingredient or any chemical compound.
Yeast and Mould enumeration and identification.
All food, feed, water and airborne fungi
Aspergillus species, Fusarium sp., Penecillium sp.,
Clostridium sp., Trichoderma spp., Eurotium spp
Sampling
Sample is required to be Sealed to avoid contamination that would give wrong results.
Sample should be in adequate quantity (not less than 50 grams).
Handling of the sample from the source until it reaches the lab. should occur according to biosafety requirements by the responsible technician of the lab.
Suitable storage conditions for the sample ( 4-8 ◦c).
Tests & Analysis Equipments Lab Staff Research Activities Achievements Training Analysis Duration
updated 14/6/2015