Microbiological testing answers two different questions with two different test designs: is a pathogen present in this batch, and how long does the product stay safe and acceptable. A pathogen test is a snapshot; a shelf-life study is a series of tests over the storage period you want to claim.
Which organisms belong on your panel depends on the product, its water activity and how it is stored. We will propose a panel rather than sell you all of them.
| Organism / count | What it indicates | Typical samples |
|---|---|---|
| Total plate count | General hygiene of process and raw material | Most foods, water, swabs |
| Yeast and mould count | Spoilage risk and storage problems | Bakery, spices, dry mixes, juices |
| Total coliforms | Post-process contamination or poor water | Dairy, RTE foods, water, ice |
| Escherichia coli | Faecal contamination — hygiene failure | Water, RTE foods, produce |
| Salmonella species | Pathogen; absence required in a defined weight | Meat, egg, dairy, spices |
| Listeria monocytogenes | Pathogen that grows at refrigeration temperature | Chilled RTE, dairy, seafood |
| Staphylococcus aureus | Contamination from handling personnel | RTE foods, sweets, bakery |
| Bacillus cereus | Toxin risk in starchy food held warm | Rice dishes, cooked staples |
| Clostridium perfringens | Temperature abuse during cooling | Bulk cooked meat and gravies |
We agree the storage condition and the pull points first — for example day 0, 15, 30, 60 and 90 at ambient — then test microbiological and relevant chemical markers at each point. You send enough units at the start to cover every pull. A real-time study takes as long as the shelf life you want to claim; accelerated studies can indicate a direction but do not substitute for real-time data on a label claim.
For food service the useful panel is water, ice, a swab of food-contact surfaces and one or two high-risk ready-to-eat items. It is far cheaper than testing every dish and it is what an auditor actually asks to see.
Not honestly. A real-time study takes six months. An accelerated study at elevated temperature can give an early indication for internal decisions, but printing a date on a pack based on it alone is a risk you are carrying, not us.
Test to find where it came in rather than retesting the same batch hoping for a better number. Raw material, process water, surfaces and personnel are the four usual routes, and each has a different fix.
Check that cooked chicken, meat and reheated food reach a safe core temperature, and that fridges hold below 5 °C.
Lab note: Clean the probe between raw and cooked foods.
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Lab note: Check accuracy now and then in ice water (should read about 0 °C).
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Lab note: Change gloves between samples to avoid cross-contamination.
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