Microbiological analysis
Make consumer safety your priority
When the number of microorganisms found on food grow too numerous, food will begin to lose its taste, smell and nutritional value. Furthermore, dangerous toxins or chemicals could be produced and may cause human harm if eaten. For example, when certain fungi grows on food, it may produce toxins such as Aflatoxin, Ochratoxin, Fumonisin which are known carcinogenic substances. Pathogenic microorganisms for example e.coli, salmonella or staph.aureus can caused acute illness from the digestion or consumption of contaminated food that are often accompanied by symtoms such as vomiting and diarrhea.
In the process of food manufacturing, it is impossible to completely avoid microorganism contamination. Microorganism contamination from plant raw materials such as actinomycete, fungi, vibrio and enterobacter can come from sources including soil contact and unclean water.
The microbiological status of fresh meat is particularly dependent on the hygiene at the point of slaughter and the subsequent processing.
Food handlers can be a significant source of microbial product contamination, resulting from bad hygiene practices during food preparations.
Common pathogens normally found in food:
- Escherichia coli
- Salmonella
- Listeria
- Staphylococcus
- Streptococcus
- Campylobacter
Microorganism Control
General microorganism control techniques:
- Disinfection: Decreasing the number of microorganisms to a safe level
- Sterilization: Destroying live microorganisms
Disinfection techniques used in food manufacturing:
- Thermal disinfection/sterilization
- Ultraviolet disinfection
- Disinfectant
For food producers, it is extremely important that the end products do not just meet the consumer taste but these are also safe. This can be achieved through production processes according to the principles of HACCP as well as through hygenic optimum conditions during the processing, storage, packaging and transport.
TÜV SÜD's laboratories are equipped with cutting edge analytical equipment and staffed with experienced technical experts to help manufacturers, distributors, retailers, caterers and restaurants safeguard their supply chains and operations to minimise microbiological hazards.
Training and Consulting
- GMP plant design and consultancy for the food and cosmetic industry
- Hygiene training for staff
- Microbiological laboratory tester knowledge and operations training
- Microbiological laboratory consultancy for implementation of DIN EN ISO 17025
Sampling and testing
- Sampling
- Microbiological analysis for raw material, semi-finished product and finished product
- Microbiological analysis for the processing environment, (water, personnel hygiene, machines and infrastructure)
- Examination of the cleaning and disinfection in the food manufacturing environment (e.g. pipeline system)
- Warehouse temperature and humidity
- Clean room testing
General test methods
- GB/T 4789 Microbiology examination of Food Hygiene (diverse methods)
- ISO 4833: 2003 Microbiology of food and animal feed – Horizontal method for the enumeration of colony count at 30ºC
- ISO 16649-2:2001 Microbiology of food and animal feed – Horizontal process for the enumeration of glucuronidase positive Escherichia coli - Part 2: Colony count method at 44ºC
- ISO 7937:2004 Microbiology of food and animal feed – Horizontal process for enumeration of Clostridium perfringens colony count technique
- ISO 11290:2004 Microbiology of food and animal feed – Horizontal process for detection and enumeration of Listeria monocytogenes – Part 1: Detection method
- ISO 11731-2:2004 Water quality – Detection and enumeration of Legionella – Part 2: Direct membrane filtration method for waters with low bacterial counts
- ISO 15213:2003 Microbiology of food and animal feed – Horizontal process for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions
- ISO 21528:2004 Microbiology of food and animal feed – Horizontal process for the detection and enumeration of Enterobacteriaceae
- SN 0168-92 Plate count of food for export
- SN 0178:1992 Bacillus stearothermophilus count method of food for export
- SN/T 0973:2010 Determination of enterohemorrhagic E.coli O157:H7 in meats/meat product and other food for import and export
- SN/T 1022:2010 Detection of Vibrio cholera in food for import and export
- SN/T 1632.1:2005 Enterobacter sakazakii test method of milk powder - Part 1: Isolation and enumeration
- FDA/Bacteriological analytical manual online
- Air-condition ventilation system
In the process of food manufacturing, it is impossible to completely avoid microorganism contamination. Microorganism contamination from plant raw materials such as actinomycete, fungi, vibrio and enterobacter can come from sources including soil contact and unclean water.
The microbiological status of fresh meat is particularly dependent on the hygiene at the point of slaughter and the subsequent processing.
Food handlers can be a significant source of microbial product contamination, resulting from bad hygiene practices during food preparations.
Common pathogens normally found in food:
- Escherichia coli
- Salmonella
- Listeria
- Staphylococcus
- Streptococcus
- Campylobacter
Microorganism Control
General microorganism control techniques:
- Disinfection: Decreasing the number of microorganisms to a safe level
- Sterilization: Destroying live microorganisms
Disinfection techniques used in food manufacturing:
- Thermal disinfection/sterilization
- Ultraviolet disinfection
- Disinfectant
For food producers, it is extremely important that the end products do not just meet the consumer taste but these are also safe. This can be achieved through production processes according to the principles of HACCP as well as through hygenic optimum conditions during the processing, storage, packaging and transport.
TÜV SÜD's laboratories are equipped with cutting edge analytical equipment and staffed with experienced technical experts to help manufacturers, distributors, retailers, caterers and restaurants safeguard their supply chains and operations to minimise microbiological hazards.
Training and Consulting
- GMP plant design and consultancy for the food and cosmetic industry
- Hygiene training for staff
- Microbiological laboratory tester knowledge and operations training
- Microbiological laboratory consultancy for implementation of DIN EN ISO 17025
Sampling and testing
- Sampling
- Microbiological analysis for raw material, semi-finished product and finished product
- Microbiological analysis for the processing environment, (water, personnel hygiene, machines and infrastructure)
- Examination of the cleaning and disinfection in the food manufacturing environment (e.g. pipeline system)
- Warehouse temperature and humidity
- Clean room testing
General test methods
- GB/T 4789 Microbiology examination of Food Hygiene (diverse methods)
- ISO 4833: 2003 Microbiology of food and animal feed – Horizontal method for the enumeration of colony count at 30ºC
- ISO 16649-2:2001 Microbiology of food and animal feed – Horizontal process for the enumeration of glucuronidase positive Escherichia coli - Part 2: Colony count method at 44ºC
- ISO 7937:2004 Microbiology of food and animal feed – Horizontal process for enumeration of Clostridium perfringens colony count technique
- ISO 11290:2004 Microbiology of food and animal feed – Horizontal process for detection and enumeration of Listeria monocytogenes – Part 1: Detection method
- ISO 11731-2:2004 Water quality – Detection and enumeration of Legionella – Part 2: Direct membrane filtration method for waters with low bacterial counts
- ISO 15213:2003 Microbiology of food and animal feed – Horizontal process for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions
- ISO 21528:2004 Microbiology of food and animal feed – Horizontal process for the detection and enumeration of Enterobacteriaceae
- SN 0168-92 Plate count of food for export
- SN 0178:1992 Bacillus stearothermophilus count method of food for export
- SN/T 0973:2010 Determination of enterohemorrhagic E.coli O157:H7 in meats/meat product and other food for import and export
- SN/T 1022:2010 Detection of Vibrio cholera in food for import and export
- SN/T 1632.1:2005 Enterobacter sakazakii test method of milk powder - Part 1: Isolation and enumeration
- FDA/Bacteriological analytical manual online
- Air-condition ventilation system
Your benefits at a glance
- Save time and money – TÜV SÜD is a one-stop solutions provider that can serve your company globally.
- Minimise risk – Allowing our experts to work with you along the entire product development lifecycle reduces the risk of product contamination.
- Expert partnership – TÜV SÜD experts apply their knowledge of the global marketplace to local context.
- Current best practices – Through their ongoing participation in regulatory roundtables, our experts are at the forefront of developing safety initiatives for the food and health industries.
- Inspire confidence – By ensuring your products and processes comply with international standards, you inspire greater confidence in your brand.