Analyses of microbiological food safety

Contact: Koen De Reu

> See the complete list of analyses

The analyses for microbiological food safety concern spoilage organisms, hygienic indicators, pathogenic and toxin-producing bacteria (pathogens). Most microbiological analyses are performed on all types of food matrices using standardized ISO reference methods.

The following enumeration methods are performed:

  • total (an)aerobic bacteria and spore forming bacteria
  • ccoliforms
  • ß-glucuronidase positive E. coli
  • Enterobacteriaceae
  • Staphylococcus aureus
  • gisten en schimmels
  • Listeria spp.
  • Listeria monocytogenes
  • sulphite reducing anaerobic bacteria,
  • Clostridium perfringens
  • Bacillus cereus

The following pathogens can also be detected in this lab:

  • Salmonella
  • E. coli O157
  • Campylobacter
  • Listeria spp.
  • Listeria monocytogenes.

In yoghurt the characteristic bacteria Lactobacillus bulgaricus and Streptococcus thermophilus are enumerated.

Enterotoxins of Staphylococcus aureus are detected in milk and milk products.

These analyses are all BELAC-accredited. In addition, numerous other non-accredited microbiological analyses can be performed.

Table of analyses for microbiological food safety (PDF)

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