MICROBIOLOGY TESTING

MICROBIOLOGICAL FOOD TESTING

Every year, 1 in 6 Americans (48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases according to the CDC. Core Catalyst Food Sciences provides a wide array of microbiology testing applications for ready to eat food products, including APC, Salmonella spp., E. coli, Coliforms, Listeria monocytogenes, Listeria spp., Staphylococcus aureus, Bacillus cereus, Enterobacteriaceae, molds, and yeasts.

We have the ability to test using either the VIDAS UP Listeria (LPT)-AOAC 2013.10 method or the ISO 16140-2:2016 methods. We are also certified for chemical testing of pH, water activity, and moisture content.

Core Catalyst has the ability to conduct COA supported shelf-life studies through the life of your product so you have the proven results to share with your customers.

Core Catalyst tests for pathogens and spoilage microorganisms as required for HACCP safety and quality control programs. Below is a list of microbiological pathogens and where they are primarily found.

  • E. coli & Coliforms

    E.coli O157:H7 is commonly associated with food poisoning outbreaks and can be very severe. Most E.coli illnesses have been associated with eating undercooked, contaminated ground beef or vegetables, or drinking unpasteurized beverages or dairy products. Coliform is a traditional hygiene indicator, and is essential to test for optimum product quality.

  • Salmonella spp.

    Salmonellosis is an infection that can be caused by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits and vegetables, as well as raw milk and other dairy products that are made with unpasteurized milk. It can be transmitted through contact with infected animals or food handlers who have not washed their hands after using the bathroom.

  • Listeria Monocytogenes

    Listeriosis is a serious infection that can be caused by eating foods contaminated with Listeria monocytogenes . Listeria is found in refrigerated, ready-to-eat foods such as hot dogs, deli meats, unpasteurized milk, raw sprouts, poultry, seafood, and undercooked meats.

  • Aerobic Plate Count

    The Aerobic Plate Count (APC) is used as an indicator of bacterial populations on a sample. It is also called the aerobic colony count, standard plate count, Mesophilic count or Total Plate Count. . APC can be used to gauge sanitary quality, organoleptic acceptability, adherence to good manufacturing practices, and to a lesser extent, as an indicator of safety. APC may also provide information regarding shelf life or impending organoleptic change in a food.

  • Mold & Yeast

    Molds cause food spoilage, air quality concerns and limit the shelf life of food products. Mycotoxins are naturally occurring toxins that can be found in food. Foods that are moldy may also have invisible bacteria growing along with the mold. Therefore, it is important to test throughout the shelf life of an item to ensure safety and quality.