Analytical Testing – Microbiology
QuanTEM Food Safety Laboratories offers a comprehensive range of analytical services designed to meet the diverse needs of the food and nutraceutical industry. From microbiological testing to chemical analysis and custom-tailored projects, our team of experts utilizes advanced methodologies to deliver precise, actionable results. Explore our services below to see how we can help ensure the safety, quality, and compliance of your food products.
Microbiology
At QuanTEM Food Safety Laboratories, we understand that microbiological safety is critical to protecting consumers and ensuring regulatory compliance. Our microbiology services are designed to detect pathogens, assess microbial quality, and safeguard your products from contamination. Using trusted methods and advanced technologies, we provide accurate, actionable results to support your food safety and quality assurance programs.
Pathogen Testing
Foodborne pathogens are a leading cause of product recalls, illnesses, and regulatory violations. Our pathogen testing services are tailored to identify harmful microorganisms that can pose significant risks to consumer health.
We specialize in detecting:
- Salmonella species: Commonly associated with poultry, eggs, peanut, and tree-nut products.
- Listeria: Including Listeria spp. and Listeria monocytogenes, which are critical concerns in ready-to-eat foods, nut and seed products, refrigerated products, and dairy. While Listeria spp. indicates potential contamination, L. monocytogenes poses a significant health risk, particularly to vulnerable populations such as pregnant individuals, the elderly, and immunocompromised consumers.
- Shiga Toxin-Producing E. coli (STEC): Including E. coli O157:H7, typically linked to raw and processed meats, produce, and dairy.
- Campylobacter species: A frequent contaminant in raw poultry and unpasteurized dairy products.
- Clostridium perfringens: A spore-forming bacterial commonly found in improperly cooked or stored foods.
- Staphylococcus aureus: This ubiquitous organism can contaminate food through improper handling. Some strains produce heat-stable enterotoxins that cause foodborne illness even after cooking.
Our testing methods include advanced molecular technologies such as PCR and ELFA, rapid plating methods like Petrifilm, and traditional culture-based techniques, ensuring both speed and reliability. Whether you are validating a process, performing routine quality testing, or addressing a potential contamination issue, our team is ready to provide the support and expertise you need.
Indicator and Spoilage Organisms
Indicator and spoilage organisms play critical roles in assessing the overall microbial quality, safety, and shelf life of food products. While indicator organisms signal potential contamination or poor hygiene practices, spoilage organisms can degrade the sensory quality of products, leading to off-flavors, odors, or textures. Testing for these organisms is a vital component of food safety and shelf-life evaluations.
We test for a variety of key indicators,
including but not limited to:
- Coliforms: An indication of potential fecal contamination or unsanitary processing conditions.
- Enterobacteriaceae: A broader group of bacteria used to evaluate general microbial quality and potential contamination.
- Aerobic Plate Counts: A widely used method for assessing total microbial load.
- Yeast and Mold Counts: Essential for identifying potential spoilage in a variety of food products.
- Bacillus cereus: A spore-forming bacteria commonly found in raw and processed foods; certain strains can produce toxins that lead to foodborne illness under favorable conditions.
- Lactic Acid Bacteria: Often associated with fermented products, LAB can also indicate spoilage in acidic, vacuum-packed and/or modified atmosphere foods.
- Coagulase-positive Staphylococci: This group includes Staphylococcus aureus, which can signal poor handling practices.
By monitoring these organisms, we provide valuable insights into the microbial safety, quality, and shelf life of your products, ensuring they meet industry standards and regulatory requirements. Regular testing helps prevent spoilage, extend product shelf life, and maintain consumer confidence.