Environmental testing and prevention to help the food industry control SARS-CoV-2.
Covering pathogens, spoilage organisms, and indicator organisms
Pre-set criteria that are used to verify HACCP and good practices.
Situation analysis and establish why it occurred.
Product safety, retaining sensory, microbiological and chemical characteristics.
A practical study to determine the behaviour of relevant organisms.
Computer simulation of the growth of microorganisms.
A complete service which can incorporate sensory and chemical analysis.
A key part of the management of food safety and quality
Advice on most suitable methods for use.
Evaluating microbiological methods, validation and interpretation.
Helping to guide clients through the complex evaluation process.
Expertise in issues relating to microbiology laboratories.
Advice on different heating regimes.
Determine whether the process you are using will be sufficient to achieve your aims.
Foodborne viruses are a safety challenge for a range of foods.
Our newly upgraded Proficiency Scheme.
Independent laboratory audit required by M&S/Tesco.