Microbiological Parameters: Spoilage
Microorganisms are one of the reasons for the fact that food even under optimum storage conditions will spoil eventually. The metabolisation of available nutrients in food by germs leads to a change of the original characteristics of the product and as a result the product is not suitable anymore for human consumption. Even before the human eye is able to detect beginning spoilage, microbiological analyses serve to assess the microbial status.
Which microorganisms lead to spoilage of a product is dependent on the characteristics of the product group.
Our Services:
- Hygienic Indicators
- Spoilage
- Pathogens
- VTEC/ STEC
- MRSA
- ESBL
- Shelf Life Testing
- Drinking Water
- Antimicrobial Activity
Advisory Service
Get in touch with us.
GALAB Laboratories GmbH
Am Schleusengraben 7
21029 Hamburg
Germany
Contact
Thank you for your interest in GALAB Laboratories.