Green Olives with Chilli & Garlic Food Safety Test

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.

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.

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.

The pH is a measure of how acidic a product is. This is important because below pH 4.6 Clostridium botulinum (C.bot) will not grow. C.bot creates toxins which can cause serious harm to humans. Testing for pH allows you to confirm your product is safe from C.bot growth and protects your consumers from C.bot toxins.