MICROBIOLOGICAL TESTING
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Microbiological Testing of Food and Beverage Products
Microbiological testing is a crucial aspect of maintaining the safety and quality of food and beverage products, and NLRC is dedicated to delivering excellence in this domain. Our commitment extends to utilizing advanced microbiology testing services, leveraging a state-of-the-art laboratory and a team of seasoned microbiologists. Through our comprehensive approach, we aim to offer precise and dependable results that meet the rigorous standards demanded by various industries. We understand the diverse needs of different industries, and our microbiological testing services are tailored to accommodate these specific requirements. Whether you are in the food production, processing, or beverage manufacturing sector, our testing protocols are designed to address the unique challenges and concerns relevant to your industry.
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Here are common microbiology testing parameters:
- Total Viable Count (TVC)
- Coliforms
- Salmonella spp.
- Listeria monocytogenes
- Staphylococcus aureus
- Yeasts and Molds
- Aerobic Plate Count (APC)
- Enterobacteriaceae
- Clostridium perfringens
- Campylobacter spp.
- Vibrio spp.
- Environmental Pathogens
In the establishment of a microbiological testing program for food, it is not just advisable but imperative to consult and adhere to relevant regulatory guidelines and industry standards. This meticulous approach ensures that the testing protocols are tailored to the specific attributes and potential risks associated with the food product. By doing so, the microbiological testing program is not only aligned with industry benchmarks but is also finely tuned to address the unique features of the product. This alignment ultimately fosters the reliability and effectiveness of the microbiological testing procedures, safeguarding both the integrity of the food product and the health of consumers.
