microbiology

Pathogens in food pose a potential risk to consumers.

Do you produce, process and distribute food and want to offer your customers high-quality products free of potential hazards? The Department of Microbiology of the Institute of Food Quality can assist you with decades of experience.

We carry out qualitative and quantitative microbiological analyses for the detection of pathogenic germs, spoilage micro-organims and hygiene indicators in various types of food such as milk and dairy products, meat, delicatessen, vegetarian meat alternatives etc. at all stages of processing using recognised, standardised procedures (e.g. § 64 LFGB, ISO, DIN etc.).

With the analysis of monitoring samples from the production environment including personnel hygiene samples, we also provide you with important information for your industrial hygiene management.

Our experienced and highly qualified staff in the DIN EN ISO 17025 accredited laboratory ensure that your analytical results find their way to you as quickly as possible.

Taking into account food law requirements (e.g. Regulation (EC) No. 2073/2005), export regulations or individual customer specifications, our team of experts will provide you with a qualified assessment of the microbiological analysis results.

If you have a very specific hygiene problem in your company or questions about the various requirements for microbiological product safety, we will be happy to advise you and try to find a tailor-made solution for your individual request.

Do not hesitate to contact us!