Microbiological Testing
Food microorganisms is the collective term for microorganisms related to food.
Food microorganisms is the collective term for microorganisms related to food. This includes production-oriented food microorganisms (such as acetic acid bacteria, yeast, etc.) and those that cause food spoilage (such as molds, bacteria, etc.), as well as foodborne pathogenic microorganisms (such as E. coli, Clostridium botulinum, etc.).
Baier Testing, after rigorous assessment and review, has obtained relevant qualifications of CNAS and CMA, capable of carrying out the detection of non-pathogenic bacteria in food. At the same time, our company has a P2 laboratory, which can conduct the detection of foodborne pathogenic bacteria, ensuring the safety and quality of products.
Non-Pathogenic Bacteria:
Aerobic plate count
Coliforms
E. coli
Lactic acid bacteria
Molds
Yeasts
Foodborne Pathogenic Bacteria:
Enteropathogenic E. coli
Salmonella
Shigella
Staphylococcus aureus
Streptococcus
Listeria monocytogenes
Vibrio parahaemolyticus
Pseudomonas aeruginosa
Cronobacter sakazakii (Cronobacter)