Test Information

Total Plate Count

• The number of aerobic colony-forming units (CFU) present in the sample. 

• No bacterial identifications are made. However, the number of CFU found in the sample can be applied to internal acceptance criteria for a product or sample.

• 50 g minimum sample size is recommended.

• Useful to gauge freshness and validate sanitation procedures. 

• Environmental samples can also be analyzed.

• Sample retention time - 30 days.

Coliform/E.coli

• Coliforms are also known as "indicator organisms." Their presence indicates the sample is favorable for pathogens. Standard E.coli is a type of fecal Coliform. The presence of standard E.coli in a sample indicates fecal contamination.

• The Coliform/E.coli test is a rapid inexpensive way to assess the cleanliness of an environment or food and can be helpful to obtain information regarding potential contamination.

• The results can be applied to internal acceptance criteria for a product or sample. 

• 50 g minimum sample size is recommended. 

• Environmental samples can also be analyzed.

• Sample retention time - 30 days.

Staphylococcus

• AKA Coagulase positive Staphylococcus.

• Commonly found in dairy, meat, egg, tuna, cream-filled pastries and pies, and sandwich fillings that contain milk.

• Humans and animals are the primary sources, but staphylococci can also be found in air, soil, food, dust, and sewage. 

• Food poisoning outbreaks are caused by humans ingesting the enterotoxin made by some types of Staphylococcus. The production of enterotoxins is usually because the food was not kept at the correct temperature (above 140 degrees or below 40 degrees). This is a good test if the food was not stored at the correct temperatures. 

• 50 g minimum sample size is recommended. 

• A fee will be charged for confirmation.

• Environmental samples can also be analyzed.

• Sample retention time - 30 days.

Salmonella

• Presence/Absence test.

• Salmonella outbreaks are the most frequently reported causes of foodborne illness. Illness is the worst in the elderly, infants, and immunocompromised. It lives in the intestines of humans and animals. It is transmitted by eating foods contaminated with feces. Salmonella present on raw meats and poultry can survive and be ingested if not cooked to the correct temperature. It can also be ingested when juices from raw meats and poultry come into contact with ready-to-eat foods like salads. 

• 50 g minimum sample size is recommended.

• Environmental samples can also be analyzed.

• Sample retention time - 30 days.

• A fee will be charged for confirmation.

Yeast & Mold

• A total count of the Yeast and Mold population in a sample size. 

• No identifications, but the total number can be used for internal acceptance criteria for a product or sample. 

• Yeast and Mold cause deterioration and decomposition of food. 

• Detectability depends on food type, organisms involved, and degree of invasion. 

• Contamination of foods by Yeasts and Molds can result in economic losses of producers, processors, and consumers. 

• Some Molds are dangerous and can result in allergic reactions and respiratory problems that can produce Mycotoxins.

• 50 g minimum sample size is recommended.

• Environmental samples can also be analyzed.

• Sample retention time - 30 days.

Moisture

• Determines the amount of moisture in foods.

• Important for labeling requirements, shelf-life, and food-quality measurements.

• High moisture content can contribute to pathogen growth in foods.

• 50 g minimum sample size is recommended.

• Sample retention time - 30 days.