Microbiological
Food Testing

An effective EMP involves mapping your facility into four zones (Zone 1: Food Contact to Zone 4: Non-Processing areas). We help you establish sampling schedules and "seek-and-destroy" strategies to find Listeria harborage sites before they contaminate products.

We offer both. Rapid PCR (Polymerase Chain Reaction) is excellent for quick 24-hour negative screening. However, if a presumptive positive occurs, we utilize traditional Culture methods for confirmation and serotyping to meet FDA regulatory standards.

Yes, compositing (combining multiple samples into one test) is a valid, cost-effective strategy for screening environmental swabs or raw materials (e.g., n=60, c=0 plans), provided the method is validated for the larger sample size.

Absolutely. We perform Root Cause Analysis using spoilage organism identification. By isolating the specific bacteria, yeast, or mold causing the issue, we can often trace the contamination source back to a specific ingredient or process failure.

Yes. A Challenge Study involves inoculating your product with specific pathogens (like Listeria or Salmonella) to verify that your formulation (preservatives, pH, Aw) effectively inhibits growth over the product's shelf life.

Processing water must meet potable standards. We test for Total Coliforms and E. coli. For FSMA compliance, source water validation and annual testing are typically required to ensure no biological hazards are introduced.

Zone 1 surfaces directly touch food (belts, slicers) and are tested for indicators (APC, ATP) to verify cleaning. Zone 3 surfaces (floors, drains) are non-contact but near production; these are aggressively tested for pathogens (Listeria) to prevent cross-contamination.

Yes. As an FDA LAAF-recognized laboratory, we strictly adhere to the FDA Bacteriological Analytical Manual (BAM) methods required for regulatory detention testing, ensuring your results are accepted for release.