Microbial testing of food and ingredients (contract testing)

We will receive ingredients and food from restaurants, grocery stores, and food factories, and conduct microbiological testing.

We will send food ingredients and products from restaurants, food stores, food factories, supermarket backyards, coffee shops, hotel kitchens, golf course kitchens, funeral home kitchens, etc., and conduct microbiological testing. We will examine the level of microbial contamination in food and ingredients based on the colonies detected. We will provide indicators of the hygiene status of the ingredients being manufactured. In standard testing, we conduct tests as a set for total viable count (an indicator of bacterial contamination), coliform bacteria (an indicator of environmental contamination from dust, etc.), E. coli (fecal contamination), and Staphylococcus aureus (caused by cuts on the hands of food handlers). If desired, we can also add tests for Salmonella (bacterial contamination of meat), Vibrio parahaemolyticus (bacterial contamination of fish), Campylobacter (bacterial contamination of chicken), lactic acid bacteria, fungi (molds, yeasts), etc. We will conduct tests to establish the expiration date and best-before date of food products. In the case of measuring the best-before date, if the storage period is long, it is also possible to conduct accelerated tests. (In compliance with the Food Sanitation Act)

Other contract services