Microrobial detection

foodborne diseases caused by foodborne pathogenic microorganisms are the core problems of food safety. Food-borne pathogenic microorganisms can be transmitted through the contact surface, water, soil, air, excrement, food and other media, thus contaminating any link of the food chain "from farm to table". Due to its wide variety, wide sources, great harm, and has the characteristics of mass distribution, outbreak, wide host range, fast transmission speed, strong social influence, difficult control, is an important factor causing food safety harm, serious will endanger human health and even social stability, resulting in huge economic losses. The history of food safety prevention and control has proved that with the development of society, laws and regulations are constantly improved. After the illegal solution or basic addition of food additives, the food safety problems caused by food-borne pathogenic microorganisms have become more prominent.

Because microorganisms have a wide variety of microorganisms, wide distribution, strong metabolic ability, fast growth and reproduction, easy to cultivate, variation, adaptation ability, exists in food processing, catering and other links, microbial indicators if not meet the relevant standards, will harm human health, microbial detection has is one of the important items in food safety detection.

Test items:

Total colonies, coliform, Staphylococcus aureus, Salmonella, Shigella, mold and yeast, Escherichia coli, Listeria, monocytic hyperplasia, Vibrio parahemolytic, type β hemolytic streptococcus, Bacillus, Hanakazaki, coliform, fecal coliform, lactic acid bacteria, commercial sterile, heat-resistant coliform, Pseudomonas aeruginosa, etc