food processor lab testing for microorganisms

Microorganisms

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  • Campylobacter

    Campylobacter species are among the leading causes of domestically acquired bacterial foodborne illness in the U.S., with nearly 1.3 million cases annually, according to the U.S. Centers for Disease Control and Prevention. For each reported case of campylobacteriosis, 30 cases are projected to be unreported.

  • Coliforms

    Coliform bacteria have been used as indicators of unsanitary conditions in food and beverage production for more than a century. Enumeration of the bacteria can help monitor the performance of food and beverage processing, equipment cleaning and sanitation, and quality of ingredients.

  • Cronobacter

    While the Centers for Disease Control and Prevention (CDC) reports few cases of Cronobacter infection each year, the germs have the ability to survive for prolonged periods in low-moisture foods. In particular, Cronobacter has been isolated from powdered infant formula, rehydrated infant formula and utensils used to prepare infant formula, making the bacterium especially risky for newborn infants.

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  • Enterobacteriaceae

    Enterobacteriaceae is a large family of bacteria recognized as an important group in the food industry for monitoring hygiene and sanitation. Their detection and enumeration can indicate improper processing and poor sanitation in the processing environment.

  • Listeria

    Control of Listeria species, including Listeria monocytogenes (L. mono) is vital in any food processing environment. While L. mono is not a leading cause of foodborne illness, it is however, among the leading causes of death from foodborne illness.

  • Salmonella

    Salmonella stands out among pathogenic organisms for its high prevalence. The illness it causes, salmonellosis, is the most commonly reported cause of foodborne illness today.

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