Microbiology Testing Services

microbiology testing capability

Based in Auckland, Christchurch and Singapore our microbiology laboratories provide an extensive range of tests including:

• Food safety
• Product integrity and spoilage
• Shelf life testing based on NZFSA guidelines

Product testing range

We offer tests accredited to ISO 17025 for the following products:

• Dairy products
• Meat and Meat Products and Poultry
• Potable Water
• Foods:  
  • Cereals
  • Edible oils, fats and derived products 
  • Nuts, fruits, vegetables and derived products
  • Sauces, herbs, spices and condiments
  • Sugar and sugar confectionery
  • Fish and fish products
  • Eggs and egg products
  • Non-alcoholic beverages
  • Food additives and supplement
  • Essential nutrients, including vitamins
  • Animal feeds
• Seafood including Shellfish and Cooked Seafood
• Drugs and Pharmaceuticals
• Water by NZ Drinking Water Standard
• Environmental Monitoring

Food safety testing

It is most important that food for human consumption is safe and does not cause any harm to health. This is why food manufacturers are required to monitor and test their products for micro-organisms that may potentially pose a risk to humans. The testing criteria are largely stipulated by overseas markets that the products are being exported to. There are also some requirements to be fulfilled for the domestic market in this arena.

Some of the accredited food safety tests performed by the laboratories are:

• Salmonella
• Listeria
• E. coli O157:H7
• Campylobacter
• Enterotoxins
• Enterobacter sakazakii
• Clostridium perfringens

Product integrity and spoilage testing

A spoiled food is no longer acceptable because its characteristics have changed and consequently its integrity has been compromised. Most food spoilage is a result of microbial activity. Microbiological food spoilage can manifest itself in many different forms e.g. visible microbial growth in the form of surface slime, off odours and flavours etc. Mostly spoiled foods are visually unacceptable but often unsafe foods are not. Therefore spoilage is also used as a warning sign for possible presence of harmful microorganisms.

Among many tests offered for spoilage are:

• Aerobic Plate Count
• Faecal Coliforms
• Staphylococcus aureus
• Yeast
• Mould
• Spores
• Pseudomonas
• Lactic acid bacteria
• Enterobacteriaceae
• Alicyclobacillus

Shelf life testing based on NZFSA guidelines

All food spoils over time and becomes unsuitable for consumption. Shelf life may be defined as the length of time for which the food remains safe to consume. This time varies from one product to another and is dependent on factors such as storage temperature, pH, preservatives etc.

Auckland laboratory provides shelf life testing based on NZFSA guidelines. This service enables customers to establish shelf life of new products or to verify shelf life of existing products. Samples are stored under controlled conditions and monitored for relevant microorganisms at regular intervals.

Testing techniques

• Enumeration by pour plate, spread plate and most probable number techniques
• Detection by enrichment for sample weights ranging from 0.1g to 1500g
• Membrane filtration used for water samples and beverages
• Rapid techniques such as TECRA ELISA and BAX PCR
   

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