Microorganisms and foodstuffs
Microbiology
Microorganisms and foodstuffs have a lot in common. Manufacturers in the foodstuffs sector are not the only ones to understand the connection, consumers are similarly aware of this when they go shopping for groceries. For one thing, it is hard to imagine cheese, yoghurt and beer production without microorganisms today. On the flip side, bacterial contamination of foodstuffs can lead to serious illness among consumers, including diarrhoea or vomiting. Both consumers and legislators therefore demand high standards of quality and safety for foodstuffs.
The GBA service portfolio
These standards are integral to the GBA service portfolio and can be seen in the company’s broad spectrum of microbiology analysis. In addition to classic verification procedures, modern microbiological tests are carried out using the most advanced technology and know-how available.
The following list provides a comprehensive overview of all microbiological germs.
Hygiene parameters
- Total bacteria count
- Enterobacteriaceae
- Yeast fungus and mould
- Staphylococcus
- Bacillus cereus
- Clostridium perfringens
- E. coli
- Lactic acid bacteria
- Pseudomonas
Pathogenic germs
- Salmonella / Salmonella PCR
- Listeria / Listeria PCR
- Vibrio
- STEC
- Campylobacter
- Chronobacter sakazakii
Drinking water
- Legionella
- Colony count
- E. coli
- Coliform bacteria
- Enterococci
- Pseudomonas aeruginosa
- Clostridium perfringens
- Faecal streptococci
Storage tests
- BBD (Best Before Date) tests
- Durability studies
- Challenge tests
