Microorganisms are creatures of microscopically small in size, mainly organized as single-cell organisms while some of them may occur multicellularly. They can be found everywhere in the natural environment (water, soil, air, etc.). Microorganisms may naturally be present in foods or on the surfaces of foods (e.g. fresh vegetables) or added as contamination during the manufacturing process of food products (e.g. insufficient hygiene in meat processing).
In food industry there can be distinguished between three different categories of microorganisms: industrial used microorganisms, (starter cultures), spoilers and pathogens. The last two categories are either not allowed at all to occur in the foodstuff or they are limited to a specified number of cells per gram food. If limits are exceeded, this might have tremendous consequences for consumer’s health.
In general, you can differentiate between two methods of microbiological testing:
- Toxic residues of bacteria in food samples can be analyzed with test kits for bacterial toxins.
- Microbiological tests for cleaning and hygiene control detect general residues of foods on insufficient cleaned surfaces in the production environment. These residues of nutrients are the basis for growth of microorganisms and therefore may support secondary contamination of surfaces and products
We have many years of experience in selling different culture media for the pharmaceutical, cosmetic, food and beverage industries.
UAB "Bioeksma" offers:
- Microbiology media
- Prepared microbiology media (liquid and solid (agar))
- Microbiology test systems
- Dehydrated microbiology media
- Microbiology additives and supplements
- Base materials for microbiology
- Microbiology stains
- etc.
