At LIBA, we perform microbiological food safety tests to verify the absence of foodborne pathogenic organisms like Salmonella, Listeria, E. coli O157:H7, Campylobacter, Vibrio or their toxins to ensure they are safe for the consumer.
A number of new analytic services is being developed at all time to continuously offer you a broader range of tests that best suit your needs.
Food spoilage means the original nutritional value, texture, flavour of the food are damaged, the food become harmful to people and unsuitable to eat.
The three types of microorganisms that cause food spoilage are yeasts, mouldsand bacteria.
LIBA can conduct specific testing to help you identify food spoilage organisms in food, dairy, beverage, neutraceuticals and cosmetics.
And for dentifying spoilage organisms in real-time at your production site and improve your productivity and fasten your stock release, Soleris is the ideal system.
Microbiological challenge testing is a useful tool for determining the ability of a food to support the growth of spoilage organisms or pathogens and the potential shelf life of certain refrigerated or ambient-stored foods.
A microbial challenge study is used to simulate what happens to a product during processing, distribution and subsequent preparation and handling should it become contaminated.
At LIBA, the protocoles are specifically designed by our scientists, depending on the persishable material to be tested and can apply to food, dairy, beverages, neutraceuticals or cosmetics for example.