Patógenos

Preventing food poisoning caused by the presence of pathogenic microorganisms is not only a legal obligation, but also the first step in avoiding a food crisis.

Microbiological contamination, especially bacterial contamination, is the most common cause of foodborne health problems. Under ideal conditions, all foods should be free from the presence of pathogenic microorganisms. But achieving this is not always possible. Preventive measures must be taken to avoid product contamination and pathogenic microorganism growth in products. However, analytical control is also an irreplaceable tool to ensure food safety.

Control plan design must be based on a detailed hazard analysis. From this, we can determine the required analyses and their frequency in order to control necessary critical points. In order to ensure batch-to-batch safety, some companies implement positive release systems, which consist of blocking the release of production batches until each batch has received analytical confirmation of its safety.

In order to ensure a high level of public health protection, Regulation (EU) No. 2073/2005 establishes the microbiological criteria applicable to foods. The food companies must comply with these criteria throughout the entire food chain, from the manufacturing process to the shipping of the product. This regulation states that food products must not contain microorganisms, toxins or metabolites in quantities that pose an unacceptable risk to human health.

In order to meet these needs, food operators must use analytical services of the highest quality. Accreditation is a decisive factor in this respect, and the control services must also be quick and effective. This is especially important when implementing control systems with positive batch release.

At AINIA we give you value

  • Accredited by ENAC and therefore recognised by ILAC(International Laboratory Accreditation Cooperation), for food testing of the main pathogens. We use different techniques in order to adapt to the customers’ needs in terms of economy, legal requirements and deadlines: plate counting, isolation techniques in culture media for detection, PCR, automated NMP, manual NMP, ELISA.
  • Included in the Accreditation Programme “Microbiological Testing for Foods” (NT-70.02). Tests for compliance with microbiological standards for foods
    • Listeria monocytogenes
    • Salmonella
    • Escherichia coli
    • Aerobic colony count
    • Enterobacteriaceae
    • Coagulase-positive staphylococci
    • Bacillus cereus presumptive
    • Staphylococcal enterotoxins
  • Designated as an official control laboratory for analysing the main pathogens, applying the ISO standards of reference.
  • Consultation to optimise control plans and to interpret the final results
  • Fast response times, deadlines adapted to the needs of our clients, including positive release systems
  • Implementation of technical assistance studies with proposals for corrective action in the event of pathogens Multidisciplinary solutions
Consult accreditation in: ENAC accreditations AINIA laboratories

Pathogens

Our solutions include:
  • Consultation regarding the design of control plans
  • Providing support in managing the logistics of samples in order to adapt the conditions of collection, conditioning, transport and reception of samples
  • Analyses are carried out using the most suitable techniques, combining the highest reliability criteria with costs and deadlines adapted to the needs of our clients, even when responding to positive release systems
  • Sample integration and analysis for high-volume samples
  • Adaptation, development and validation of analytical techniques to detect pathogens in complex, unique and customer-specific matrices
  • Results are delivered through secure and accessible platforms, based on the most advanced information and communication technologies
  • Consultation to ensure the correct interpretation of the obtained results
Extensive portfolio of accredited methods for the pathogen analysis according to regulations, for example:
  • Salmonella spp
  • Listeria monocytogenes
  • Bacillus cereus presumptive
  • Salmonella Enteritidis
  • Salmonella Typhimurium
  • Shiga toxin-producing E.coli (STEC)
  • Pathogenic enterocolitic Yersinia
  • Vibrio cholerae
  • Vibrio parahaemolyticus
  • Cronobacter spp.
  • Campylobacter spp.
  • Clostridium perfringens>
Matrices: food, surfaces, additives, infusions, condiments

How can I help you?

I have read and accept the privacy policy.

I agree to receive notifications from AINIA

Sonia Marco
Head of Microbiology Laboratory

Subscribe to our newsletter

Sign-up to get the latest news straight to your inbox.
ENVIAR
Give it a try, you can unsubscribe anytime.