Testing Services

Food Testing

Food Microbiology Testing

Microbac is a full-service analytical microbiological testing laboratories group with a record of expertise in food safety and food microbiology testing. We are committed to providing quality laboratory test results through rapid turnaround time, outstanding technical support, and personalized customer service. Below we list a number of our food microbiology testing specialties. As a high profile food microbiology testing lab, Microbac adheres to strict standards so that our clients can trust their results. We aim to make food microbiology testing effective, consistent, and straightforward.

Contact us today to learn more about our testing protocols or to obtain a quote for your next project.

Food Microbiology Testing – What lies within

Food microbiology is the study of microorganisms that play major roles in food processing and preservation, general food quality, and may even occur naturally within certain food types. It is important to understand these microorganisms and their relation to the food industry in terms of food spoilage, food-borne illness, or food-related intoxication.
Microbac is a food microbiology testing laboratory that performs the specialized testing listed below:

Microbac food microbiologists routinely perform food micro testing and analyses applicable to every major food product category, including:

  • Aerobic plate count (to indicate product quality)
  • Campylobacter (poultry products)
  • Clostridium botulinum species (canned vegetables)
  • Coliform / E. coli (indicates food product quality and safety)
  • E. coli O157:H7 (ground beef and unpasteurized juice products)
  • Lactobacillus (salad dressings and vacuum-packaged products)
  • Listeria (meat, vegetables, deli salads, RTEs, and dairy)
  • Pseudomonas (fresh meat, poultry, and fish)
  • Salmonella (meat, poultry, vegetables, and dairy products)
  • Staphylococcus aureus (deli salads, processed meat, and poultry)
  • Vibrio (fish and seafood)
  • Yeast and mold (sauces, dressings, beverages, and dairy products)
Indicator Organisms:
  • Aerobic Plate Count
  • Anaerobic Plate Count
  • Total coliform
  • Generic E. coli
  • Enterobacteriaceae
  • Mesophillic Aerobic and Anaerobic Sporeformers
  • Thermophillic Aerobic and Anaerobic Sporeformers
  • Yeast and Mold Count
Pathogen Detection:
  • Bacillus Cereus
  • Campylobacter species
  • Clostridium species
  • Clostridium perfringens
  • E. coli O157:H7
  • Listeria species/Listeria monocytogenes
  • Pseudomonas species
  • Salmonella species
  • Shigatoxin Producing E. coli (STEC)
  • Staphylococcus aureus

Microbac food microbiologists have a variety of expertise and are more than willing to provide consultation and advice in a number of areas, including:

  • Foodborne Illness Investigations
  • Food Safety and GMP Audits
  • HACCP plan review
  • Microbial Risk Assessments
  • Vendor Approval and Certification Programs
  • Vendor Quality Audits
  • Troubleshooting audits

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