Microbiological analyses

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  1. Danish Technological Institute
  2. Services
  3. DMRI
  4. Food Safety & Hygiene
  5. Microbiological analyses
Gry Carl Terrell

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Micro food safety

Microbiological analyses

The microbiology laboratory at Danish Technological Institute is an independent laboratory accredited by DANAK according to DS/EN ISO/IEC 17025. Our laboratory has many years of experience in the analysis of microorganisms in food and non-food products and production environments.

We perform a limited number of accredited analyses, but our strength lies in our ability to work directly with customers to plan and execute non-standard testing that may not be available at regular contract laboratories. We work with both classical microbiology methods and more advances molecular methods.
 

Accredited analyses

We offer:

  • Planning for and guidance in best practices for sampling or direct assistance with carrying out the sampling for the company
  • Analyses for the presence of a wide range of bacteria, viruses, yeasts, and mould in food and non-food products and the production environment
  • Consultancy and help in interpreting the result of a microbiological analysis

 

We perform the following accredited analyses for documentation:

  • Aerobic plate count at 30°C, 20°C, and 6.5°C (NMKL 86, 2013)
  • Enterobacteriaceae (NMKL 144, 2005)
  • E. coli (NordVal 014, AOAC)

 

We deliver:

  • A test report with clear and unambiguous analysis results
  • Interpretations and other information relevant to the analysis/sample.

 

What can the Danish Technological Institute help you with?

Microorganisms are a challenge in food production. Center for Food Safety & Quality at Danish Technological Institute has many years of experience in advising the food industry on microbiological challenges. Our competences are wide, and some examples are listed below:

  • Documenting that pathogenic bacteria are kept in check is necessary – and a regulatory requirement
  • Targeted choice of preservation to optimize shelf life
  • Improve microbial shelf life to minimize customer complaints due to spoilage
  • Documentation of microbiological safety and shelf life when developing new recipes
  • Standard plate counts e.g., aerobic bacteria, E. coli, Enterobacteriaceae, yeasts and moulds
  • Investigation of microaerophilic and anaerobic microorganisms e.g. lactic acid bacteria and clostridia
  • Detection of pathogenic bacteria e.g. Salmonella, Listeria monocytogenes, Yersinia enterocolitica and Campylobacter
  • Effect of starter cultures in meat products
  • Tracking contamination by bacterial DNA typing
  • Advice on rapid microbial methods versus reference methods
  • Help streamlining laboratory operations in the customer's laboratory
  • Assistance in preparing for accreditation of the customer's laboratory

 

Do not hesitate to contact us for a chat to see if we can help.

 

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