Microbiological analysis are usually carried out to verify the bacteriological quality of food, the hygienic condition of industrial equipment and the efficiency of sanitation operations as reported in the HACCP plans.
Since 2004, with the issuance of the Hygiene Package and specifically of the Reg CE 2073/2005 standard and subsequent amendements and integrations, food producers have to modify the HACCP sampling plans carrying out analysis not only on the finished product, but also on the entire production chain from raw materials to processing intermediates.
Furthermore, the microbiological analysis allow the customer to evaluate the microorganisms of technological interest, that is those microorganisms that are characteristic of a product.
The main microorganisms sought are:
PATHOGENIC MICROORGANISMS AND THEIR POSSIBLE TOXINS
- Bacillus cereus
- Campylobacter spp Clostridium botulinum
- Clostridium perfringens
- Enterohemorrhagic Echerichia coli
- Enterobacter sakazakii
- Legionella
- Listeria monocytogenes
- Salmonella spp
- Coagulase positive staphylococci and Staphylococcus aureus
- Yersinia enterocolitica
MICROORGANISMS INDICATORS:
• Total microbial load
• Total coliforms
• Enterobacteriaceae
• Intestinal enterococci
• Fungi (molds and yeasts)
• Micrococci
MICRO-ORGANISMS OF TECHNOLOGICAL INTEREST
• Lactic bacteria
• Probiotics
ALTERING MICROORGANISMS
• Lipolytics
• Propionics
• Proteolytics
• Brochotrix termosphacta
• Butyric clostridia spores
• Fungi Pseudomonas spp
• Sulphite-reducing clostridia
PARASITES
• Anisakis
• Giardia cyst
• Nematodes
• Trichinella
OTHER ANALYSIS
• Aeromonas hydrophila
• Antibiogram
• Filth test
• Heat resistant, thermoduric and HRS microorganisms
• Howard molds
• Coagulation test
• Milk and whey fermentation tests
• Research of inhibiting substances
MAIN MATRICES ANALYZED
- Waters intended for human consumption
- Additives, ingredients, preservatives, thickeners
- Organic food
- Infants formulae and baby food
- Aromas
- Alcohol-free drinks
- Coffee and cocoa
- Candies, sweets and sugar products
- Meat and meat products
- Cereals, food flours and grains
- Jams, vegetable preserves
- Flours
- Offal
- Dried fruit
- Mushrooms
- Ice cream and desserts
- Ice
- Grains
- Dietary supplements
- Milk, cheese and other dairy products
- Legumes
- Honey and beekeeping products
- Animal oils and fats
- Olives and derivatives
- Fruit and vegetables and derivatives, fourth range fruit and vegetables
- Pastas
- Pastry and creams
- Fish, fish products and fish preserves
- Dehydrated preparations for tea, infusions and chamomiles
- Herbal products and medicinal plants
- Bakery products
- Gastronomy products
- Frozen products
- Salt
- Sauces and gastronomy products
- Cured meat
- Syrups
- Seeds, oilseeds fruits and extraction flours
- Snacks
- In oil and pickles
- Spices, herbs
- Fruit juices
- Surfaces (buffers, sponge bags, slides, plates)
- Tea, infusions, herbal teas
- Eggs and egg products
- Wines and spirits
- Yogurt
- Sugar and molasses
