- Microbiology
Spoilage microorganisms
Analysis of pathogenic microorganisms
Verify the safety of your products, ensure food safety, protect consumer health.
What are spoilage microorganisms?
Even without compromising the food safety of our products, spoilage microorganisms can make them unacceptable to consumers. Controlling the presence and levels of spoilage microorganisms in food helps prevent the loss of commercial value of products throughout their shelf life.
Food spoilage depends on the product’s own characteristics, the microbiota present, and the surrounding environmental conditions. Depending on these factors, different microorganisms may develop in products, some of which can cause spoilage or deterioration. These microorganisms may be present in raw materials or may contaminate the food at some stage of the processing chain. Their presence is difficult to avoid, and once the food is contaminated, if it is stored for extended periods under conditions favourable to microbial growth, it will ultimately become unacceptable to the consumer.
Analytical control of spoilage microorganisms helps prevent the loss of commercial value of products before the end of their shelf life, as well as potential damage to brand reputation and consumer trust.
At AINIA, we add value
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Accredited to perform testing in food for the main spoilage microorganisms, using different techniques to adapt to our clients’ cost and timing requirements
- Techniques: plate counting, culture-based isolation techniques for detection, automated MPN, PCR
- Advice on optimising control plans, identifying the specific spoilage microorganisms to monitor depending on the product type, and interpreting final results
- Fast response times, with turnaround adapted to our clients’ needs
- Execution of technical assistance studies proposing corrective actions in response to the occurrence of these spoilage microorganisms. Multidisciplinary solutions
Spoilage in foods
Our solutions include:
- Advice on designing control plans
- Support in sample logistics management to ensure appropriate collection, handling, transport and reception conditions
- Carrying out analyses using the most appropriate techniques, combining high reliability criteria with costs and turnaround times adapted to our clients’ needs, including support for positive release systems
- Adaptation and validation of analytical techniques for the detection of spoilage microorganisms in complex, exclusive and specific matrices from our clients
- Development of specific analytical techniques for the control of spoilage microorganisms
- Issuing results through secure and accessible platforms based on modern information and communication technologies
- Advice for correct interpretation of the results obtained
- Some more specific tests:
Lactic acid bacteria, moulds and yeasts, osmophilic yeasts, ethanol-resistant yeasts, Alicyclobacillus spp. and Zygosaccharomyces rouxii.
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