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Detection down to the single microbe

Effective food protection starts with knowing exactly what you’re up against. Specialized detection can map the microbial status in your products, raw materials or in your production environment.

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Slide 2
Safe today – spoiled tomorrow?

Your reputation depends on the quality and safety of your food products. A sound safety and shelf-life assessment rules out microbial risks.

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Slide 3
Tailored protection for your needs

The best food protection meets demands for efficiency, legal compliance and cost. Advanced challenge studies validate your solution.

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Slide 4
Seek and find distinctive strains

A well-chosen culture defines the quality, safety and shelf life of fermented or bio-protected foods. Specialised screening helps you select the right one.

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Slide 5
Lost in legislation?

Finding your way around complex food regulations takes time and experience. That’s when you need specialist advice.

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Slide 6
Knowhow backs the best choices

Need to know more about microbial risks and how to solve them? Inform your decisions with expert training and support.

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Slide 7
From science to solutions

Global microbiology research is moving fast. A strong research partner has a sharp eye for today’s food trends.

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Need help with food microbiology?
You’ve come to the right place.

Food microbiology is our passion. Whether you’re a food manufacturer, ingredient supplier or retailer, we’re here to resolve your microbiological issues
 – From start to end of the food chain.

  • As an advanced and specialised laboratory, we can help you to detect and interpret the microflora in foods, in raw materials and in your processing environment, using our accredited routine analyses as well as the latest genetic methods, such as metagenomics.
  • We assess shelf life and food safety risks. In our biosafety level 3* laboratories and pilot plant, we conduct challenge tests with Listeria monocytogenes, Clostridium botulinum and VTEC, for example.
  • We select and develop fermentation and bioprotective cultures for your needs, drawing on our comprehensive strain collection.
  • We advise on food safety regulations and validate alternative analysis protocols as certified expert laboratory.
  • Last but not least, we provide training and build new knowledge as an international research partner.

Get a preview of our services here:

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Detect

  • ISO 17025 accredited analyses
  • PCR methods for rapid detection
  • Identification by single sequencing
  • Targeted metagenomics
  • Whole genome sequencing
  • Mould identification
  • Detection of microbial toxins

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Assess

  • Food safety risk assessment
  • Challenge tests on pilot scale level
  • Assessment of food shelf-life
  • Secondary shelf-life assessment

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Protect

  • Development of hurdle concepts
  • Efficacy documentation during processing and storage against relevant pathogenic or spoilage microorganisms
  • Performance tests of antimicrobials:
    MIC, MBC and FIC tests
    Inhibition tests in situ in food models up to tests on pilot-scale level

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Cultures

  • Accredited quality control of starter cultures
  • Documentation of strain and culture characteristics for registration purposes
  • Screening of microorganisms for specific functional characteristics
  • Development of starter and protective cultures for food and feed
  • Deposition of strains

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Regulations

  • EU and national food legislation:
    Interpretation of food safety requirements, required analyses, food safety documentations
  • Food safety regulations outside the EU:
    Interpretation, analyses and documentation
  • Validation of alternative microbiological analysis protocols

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Expertise & Training

  • Direct access and assistance on relevant topics in the field of applied food microbiology
  • On-site or on-line training – we offer various training modules as e.g.:
    Basic principles of food microbiology
    Modern food safety risk assessment
    Shelf-life assessment
    Food protection strategies
    Food preservatives
    Modified atmospheres

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Research

  • Bilateral research partner for the food and ingredient processing industries
  • Active partner in national, regional or EU funded projects
  • Research networking

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