Even though our food products are still safe, spoilage micro-organisms can make our products unacceptable to the consumer. Controlling the presence and levels of spoilage micro-organisms in food prevents our products from losing their commercial value throughout their shelf life

Food alterations are influenced by the characteristics of the food itself, the microbiota present and the surrounding environmental conditions. Depending on all these conditions, different micro-organisms will develop in our products, and some may cause spoilage or deterioration of our products. Such micro-organisms may be present in the raw material or may gain access to the food during the transformation process. Their presence is difficult to avoid. Once the food is contaminated, it will eventually become unacceptable to the consumer if it remains under conditions suitable for microbial multiplication for a long period of time.

Analytical control of spoilage micro-organisms prevents our products from losing their commercial value before the end of their shelf life and the potential loss of brand reputation and consumer confidence.

At AINIA we give you value

  • We are authorised to perform tests on foods for the main contaminants, using different techniques in order to adapt to our clients’ needs in terms of economy and deadlines
  • Techniques: plate count, culture isolation techniques for detection, automated MPN, PCR
  • Consultancy to optimise control plans, to identify the specific altering microorganisms to be controlled depending on the type of product, and to interpret the final results
  • Quick response, deadlines adapted to our clients’ needs
  • Implementation of technical assistance studies to propose corrective actions in the event that these altering micro-organisms are detected. Multidisciplinary solutions
Consult accreditation in: ENAC accreditations AINIA laboratories


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

  • We adapt and validate analytical techniques to detect spoilage micro-organisms in complex, unique and customer-specific matrices

  • Development of specific analytical techniques to control spoilage micro-organisms.

  • 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

Specific tests: acid lactic acid bacteria, moulds and yeasts, osmophilic yeasts, ethanol resistant yeasts, Alicyclobacillus spp. and Zygosaccharomyces rouxii.

How can I help you?

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Sonia Marco
Head of Microbiology Laboratory

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