• Spoilage Organisms


    Spoilage Organisms

Spoilage Organisms

Spoilage describes the process of natural food decay, which includes a significant decline in quality (colour, consistency, smell, and taste) but without causing illness. Causes of food spoilage include decomposition processes caused by bacteria and fungi. Possible unwanted metabolites produced include organic acids, alcohols, ketones, amino acids and ammonia.

BIOTECON Diagnostics

BIOTECON Diagnostics focuses on the development and production of innovative, rapid detection systems for pathogens, spoilage organisms, genetically modified organisms (GMOs) and allergens by real-time PCR.

The foodproof® detection and quantification kits developed and produced by BIOTECON Diagnostics allow fast, simple and reliable detection of spoilage organisms including Alicyclobacillus, Dekkera and Saccharomyces cerevisiae var, diastaticus in a variety of samples.

foodproof® Beer Screening Kits

During production of beer, microbial contamination can reduce the quality of the beer, including cloudiness or changes in the pH and flavor.

Using the BIOTECON foodproof® Beer Screening Kit, 30 of the most important beer spoilage bacteria in the production process are quickly and easily detected and identified. Specifically, it detects the genera Lactobacillus, Pediococcus, Megasphaera and Pectinatus.

The most important representatives of these genera, such as Lactobacillus brevis, Lactobacillus casei, Pediococcus damnosus or Megasphaera cerevisiae can also be identified by melting curve analysis in the same test.

The new BIOTECON foodproof® Beer Screening LyoKit is a qualitative real-time PCR kit for the detection of 32 beer spoilage bacteria including specific identification of Lactobacillus brevis and detection of the hop tolerance genes horA and horC in one test in three different fluorescence channels.

foodproof® Yeast and Mold Quantification LyoKit

Yeasts and moulds are widely distributed in the environment and can enter foods through inadequately sanitised equipment or as airborne contaminants. Yeasts and moulds frequently become predominant on foods when conditions for bacterial growth are less favourable, e.g. foods with low pH, high salt, or high sugar content.

Conventional microbiological methods for the detection, quantification and identification of yeasts and moulds are very time-consuming, taking up to 14 days to perform.

BIOTECON Diagnostics has developed a new, unique detection and quantification kit for the quantification of yeasts and moulds in all kind of dairy products, including finished products and raw materials. The new yeast detection kit detects and quantifies the total count of all yeast and mould species within a time of only 5 hours, and without the need for pre-enrichment of samples.

Oxford Biosystems

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