Cold Pickled Meat/Fish Protein Food Safety Test

Salmonella is a pathogen and can cause serious illness in humans. Salmonella is found in a wide range of ingredients and also on humans. Testing for will confirm your process kills Salmonella in your product and packaging plus confirms your packaging prevents recontamination of your product over life.

Listeria monocytogenes is a pathogen and can cause serious illness to humans Listeria is common in farmed materials and can grow in low temperatures. Testing for Listeria species confirms that your production process and hygiene practices are working well enough to keep the product safe from Listeria monocytogenes contamination.

Clostridium perfringens is a pathogen and can cause serious illness to humans C.perfringens is common in farmed materials and transmitted by poor hygiene. Testing for C.perfringens confirms that your production process and hygiene practices are working well enough to keep the product safe from C.perfringens contamination.

Enterobacteriaceae (EB) are a family of bacteria including Coliforms , some of this family are pathogens which can cause serious illness in humans. EB is found in lots of places, primarily in humans and animals. Testing for EB confirms that your production process and hygiene practices are working well enough to keep the product safe from EB contamination.

Enterobacteriaceae (EB) are a family of bacteria including Coliforms, some of this family are pathogens which can cause serious illness in humans. EB is found in lots of places, primarily in humans and animals. Testing for EB confirms that your production process and hygiene practices are working well enough to keep the product safe from EB contamination.

Yeast and Mould are generally spoilage organisms, however some moulds can produce a toxin which is harmful to humans. Testing for Yeast and Mould will not only give you confidence that your product and processes are clean, it will protect anyone from mould toxins.

This test is a count of all of the bacteria in your product. Some products need a high bacteria count (e.g. yoghurt), this type of product should have a low bacteria count. A low bacteria count confirms that your production process and your packaging are working to keep your product safe.