What is that microorganism?
From Novemeber 2010 newsletter
Identification and characterisation of microorganisms is a key part of the management of food safety and quality, tracing contaminants and troubleshooting problems such as spoilage. Identification of an unknown species that you have encountered can help to you to assess whether it poses a safety/spoilage concern or is likely to be heat resistant, for example.
Sometimes, however, you need to know more – including where a contaminant came from. Many organisms occupy a diverse range of habitats, and so the only way of knowing the origins of a particular contaminant is to identify/characterise it to a specific strain and then match that with a strain elsewhere in the environment or in a particular food ingredient.
We are world leaders in this type of work, utilising state–of–the-art molecular, biochemical and phenotypic methods – picking those that best solve your problems. We can also offer back–up information as part of the service, such as details of possible sources of the problem organisms, or information about known food poisoning outbreaks.
Contact: Suzanne Jordan