Food Testing

Foods are nutrient-rich growth media for microorganisms. In the food industry, microorganisms can cause spoilage, be used as part of the manufacturing process and can also be a means to transmit disease. Though not all microorganisms are harmful to humans, it is important to identify potentially pathogenic microbes in foods and analyze the overall microbiological population in order to observe their effect on important qualities such as appearance, flavor and odor (Encyclopædia Britannica, Inc. by Michael J. Pelczar, Jr. 2014).

Spoilage/Indicator Organism Testing

Aerobic and/or Anaerobic Plate Count

Aerobic and/or Anaerobic Lactic Acid Bacteria Count

Enterobacteriaceae Count

Fecal Coliform Count

Generic Escherichia coli Count

Pseudomonas spp. Count

Psychrotrophic Plate Count

Staphylococcus aureus Count

Total Coliform Count

Yeast & Mold Count

Pathogen Testing:

Escherichia coli O157:H7

Non-O157 Shiga-toxin producing E. coli (STEC)

Salmonella spp.

Listeria monocytogenes

Listeria spp.

Staphylococcus aureus Count

Bacillus cereus

Cronobacter sakazakii

Campylobacter spp.

Shigella spp.

Clostridium perfringens

Yersinia enterocolitica

Shellfish Sanitation:

National Shellfish Sanitation Program (NSSP)

Shellfish Meat Total/Fecal Coliforms (APHA III)

Shellfish Growing Waters Total/Fecal Coliforms (APHA II)

Shellfish UV Processed Waters Total Coliforms (APHA II)

Detection of Vibrio parahaemolyticus, V. cholera & V. vulnificus