Firstly we need to determine the extent of the contamination. We do this by: Examining any existing microbiological results. Physically examine the foods Have they blown Is the product off Showing any signs of spoilage Test additional samples from the same batch to determine extent of problem. Is the contamination sporadic or has it affected the entire batch? Testing batches immediately before and after the affected batch. These would tell us if there is a trend that has developed or a ‘once off’ concern.
Learn more about the bacteria we test for and why we test for these. In this article we're introducing you to the Total Plate Count (TPC) also known as Standard Plate Count (SPC) or Total Viable Cells (TVC).
Listeria is a bacterium that is found in soil and water with some individuals acting as carriers. Listeria monocytogenes is a species of Listeria that is a food-borne pathogen capable of surviving in the presence and absence of oxygen. Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures. This increases its ability to evade control in food.
Access to safe drinking water is a basic human right and vital to human health. The South African National Standard (SANS) 241 Drinking Water Specification states the minimum requirements for potable water to be considered safe for human consumption.
Food Consulting ServicesFood Consulting Services is an independent, professional hygiene, microbiology and food testing laboratory established in 1977. The FCS Hygiene Audit or Technical Survey [...]