Reliable products for the analysis and microbiological investigation of food and beverages.
Detection of pathogens in food by traditional culture methods can take several days and new molecular methods are rapid and extremely sensitive.
Spoilage is the process of natural food decay without causing illness, and may be caused by decomposition processes of bacteria and fungi.
Quality control procedures in food production include the identification and measurement of many organic compounds, additives and residues.
Allergens in food can cause serious, life-threatening symptoms, even in small quantities in sensitive individuals.
Environmental testing and water quality control are a major concern for public health and are subject to laws and regulations in many countries.
The identification and differentiation of specific animal species by real-time PCR in raw and cooked meat, animal feed and animal products.
For all your food & environment requirements
Water-bearing systems contaminated with pathogens are a source of infection and must be tested.
184B Park Drive