Services

Food Microbiology Analysis

  1. Mould
  2. Lypolytic Bacteria
  3. Aeromonas
  4. Larvae
  5. Egg
  6. Fecal coliforms
  7. Fecal Streptococcus
  8. Vibrio sp
  9. Lactobacillus sp.
  10. Peroxide Value (Shelf Life Study)
  11. Anaerobic plate count
  12. Aerobic thermophilic count
  13. Thermoduric count
  14. Meat Species Identification- Sea food (Fish & Crustaceans)
  15. E-coli O157
  16. Bacillus cereus
  17. Basmathi Adulteration (RT-PCR)
  18. Clostridium perfringens
  19. Enterobacteriacae
  20. Escherichia Coli
  21. Fumonisin
  22. GMO
  23. Histamine
  24. Listeria Species
  25. Salmonella
  26. Shelf life of ambient food products
  27. Staphylococcus aureus
  28. Total Bacterial Count
  29. Total Coliforms
  30. Vibrio cholerae
  31. Vibrio parahaemolyticus
  32. Yeast and Mould
  33. Camphylobacter
  34. Listeria Monocytogenes
  35. Parasites
  36. Flat Sour Bacteria
  37. Anaerobic non H2S producing
  38. Anaerobic H2S producing
  39. Pathogenic Microorganism and its toxin
  40. Campylobacter species
  41. Internal cellular studies
  42. Shigella
  43. Standard Plate Count
  44. Lard and Lard derivatives
  45. Sulphite reducing anaerobes
  46. Clostridium botulinum
  47. Accelerated shelf life of food products