Food Microbiological Testing
Aprofood is your reliable partner for food microbiological testing. We specialize in qualitative and quantitative analysis of key microbial indicators-including pathogens, indicator organisms, and spoilage bacteria ensure food safety compliance with regulatory standards.
Why Conduct Food Microbiological Testing?
Food microorganisms include bacteria, molds, yeasts, and viruses. Among them, beneficial microorganisms, such as lactic acid bacteria, can regulate the intestinal flora and enhance food flavor. However, other microorganisms may increase supply chain risks. For instance, Escherichia coli coliform bacteria may indicate fecal contamination, while yeasts and molds can affect product quality and shelf life. Pathogens such as Salmonella, Listeria, Campylobacter, and Vibrio can cause life-threatening infections. Through scientific testing and strict supervision, potential microbial contamination risks can be effectively reduced.
Fig 1. Microbial involvement in baking. (Vermelho A B, et al., 2024)
Our Service
Aprofood offers molecular detection technologies based on PCR/qPCR, qPCR, dPCR, NGS/WGS, combined with ELISA/ELFA immunological methods, color development culture media, traditional culture, and MLST/WGS genotyping techniques, to achieve efficient and precise detection and traceability analysis of pathogenic microorganisms.
Pathogens Testing
Pathogen contamination can trigger public health crises. To safeguard the food supply chain, we provide comprehensive testing services for these common foodborne pathogenic bacteria.
| Category |
Applicable Sample Type |
| Salmonella |
Poultry meat, eggs, raw meat, ready-to-eat foods, etc. |
| E. coli O157:H7 |
Beef products, raw milk, fresh agricultural products, etc. |
| Staphylococcus aureus |
Dairy products, ready-to-eat meat products, baked goods, etc. |
| Listeria monocytogenes |
Cooked meats, soft cheeses, and pre-packaged salads, etc. |
| Campylobacter |
Raw poultry, unpasteurized milk, and contaminated water. |
| Cronobacter (or Enterobacter sakazakii) |
Infant formula, etc. |
| Shigella |
Ready-to-eat cold dishes, undercooked foods, etc. |
Food Virus Testing
Foodborne viruses pose a significant risk in food production, and infections or outbreaks caused by them are now part of routine monitoring systems. We provide highly sensitive viral nucleic acid testing services.
| Category |
Applicable Sample Type |
| Norovirus (NoV) |
Poultry meat, eggs, raw meat, salads and other ready-to-eat foods, etc. |
| Hepatitis A virus (HAV) |
Beef products, raw milk, fresh agricultural products, etc. |
| SARS-CoV-2 |
Cold chain food packaging, surfaces of cross-border packages, etc. |
| Rotavirus |
Infant formula, ready-to-eat rice cereal, etc. |
Spoilage Microorganisms Testing
Pathogenic microorganisms are primary contributors to food spoilage and quality degradation. We specialize in identifying key foodborne pathogens and providing scientific data.
| Category |
Applicable Sample Type |
| Yeast |
Nuts, edible oil, fermented soy products, etc. |
| Mold (e.g., Aspergillus flavus, Penicillium) |
Juice, beer, baked goods with high sugar content, etc. |
| Pseudomonas spp. |
Refrigerated meat, fresh aquatic products, ready-to-eat salads, etc. |
| Staphylococcus spp. |
Processed cheese, prepared sauces, egg-containing products, etc. |
| Bacillus spp. |
Cereal products, dehydrated vegetables, canned beans, etc. |
Lactic Acid Bacteria Testing
Lactic acid bacteria, as the core strain of probiotics and fermentation functional bacteria, their activity and types directly affect the functionality and flavor of fermented foods. We offer services such as total lactic acid bacteria count determination and strain purity verification.
| Category |
Applicable Sample Type |
| Streptococcus thermophilus |
Fermented milk, probiotic drinks, etc. |
| Lactobacillus delbrueckii subsp. bulgaricus |
Yogurt, kefir (fermented milk drink), etc. |
| Lactobacillus plantarum |
Kimchi, fermented soy products (natto), pickled vegetables, etc. |
| Lactococcus lactis |
Hard cheese, whey protein products, etc. |
| Bifidobacterium spp. |
Infant food, probiotic capsules, etc. |
Aprofood continuously pursues technological innovation and the establishment of a standardized service system. Our food testing services provide a comprehensive assessment of food quality and safety. No matter where you operate globally, we are ready to deliver customized testing solutions for precise risk management, helping you ensure high-quality food products. Contact us today to discuss your project.
Reference:
- Vermelho A B, et al. Microbial Preservation and Contamination Control in the Baking Industry[J]. Fermentation. 2024, 10(5), 231.
For Research Use Only.
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