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
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GALAB Laboratories GmbH
Am Schleusengraben 7
21029 Hamburg
Germany
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AIJN Analysis
Alkaloids, Plant Toxins and other herbal ingredients
Allergens
Authenticity Testing
Conformity Check
Cosmetic Testing Services
Elements / Heavy Metals
Environmental Contaminants
Food Packaging
GALAB Testing Equipments
Microbiology
Molecular Biology
Nutrients and Analysis
Pesticides
Process Contaminants
Sample Preparation
Sensory Testing
Speciation Analysis
Supply-Chain-Analytical Services
UNECE Check
Veterinary Drugs