Microbiology

In addition to providing chemical and organic contaminant analysis, Phytocontrol will guide you through the preparation, implementation and monitoring of your analytical control plan for microbiological contaminants.

The laboratory is equipped with the latest technology in the field, combining both conventional and rapid analysis methods with cutting-edge techniques such as real-time PCR and MALDI-TOF mass spectrometry in order to improve both analysis time and confidence in the results.

Beyond delivering a fast response and high-quality analysis, Phytocontrol can help you navigate the various decrees, regulations and guides to good hygiene practices in your industry or interprofessional association.

  • EC 2073/2005 on foodstuffs
  • Decree from 11 January 2007 on drinking water
  • AFSSA opinion n° 2007-SA-0174 on process hygiene
  • Decree n°2006-676 from 8 June 2006 on pool water
  • Guide of the Federation of Commerce and Distribution
  • Guide on good hygiene practices and HACCP principles for fresh fruits and vegetables
  • Guide on good hygiene practices and HACCP principles for raw milk collection and milk product manufacturers
  • Guide on good hygiene practices and HACCP principles in the durum wheat industry
  • European Pharmacopoeia, Chapter 5.1.8 – Microbiological quality of herbal medicinal products for oral use and extracts used in their preparation

This combination of technical expertise with regulatory compliance makes Phytocontrol the ideal partner for monitoring all types of pathogens and microbiological hygiene indicators.

FOOD MICROBIOLOGY

  • Listeria spp & monocytogenes
  • Salmonella
  • E coli O157:H7
  • Cronobacter sakazakii
  • Clostridium perfringens
  • Bacillus cereus
  • Microorganisms at 30°C
  • Yeast and mould
  • Enterobacteria
  • Escherichia coli
  • Coliforms at 37°C and 44°C
  • Staphylococci
  • Sulphite-reducing anaerobic bacteria
  • Mesophilic lactic acid bacteria
  • Norovirus GI, GII
  • Hepatitis A (HAV)

WATER MICROBIOLOGY

  • Coliform bacteria
  • Escherichia coli
  • Intestinal enterococci
  • Viable microorganisms at 22°C
  • Viable microorganisms at 36°C
  • Spores of sulphite-reducing anaerobic microorganisms at 37°C