Total Aerobic Colony Count
All the bacteria present in a sample give an overall indication of the conditions of production and keeping quality. This is known as the Total Viable Count.
Coliforms & enterobacteriaceae
These are important faecal indicators that indicate faecal contamination and the potential presence of other faecal organisms such as salmonella.
B Glucuronidase Positive E. coli
The main faecal indicator that reflects the presence of mammalian faecal contamination.
Coagulase Positive Staphylococcus
An important food poisoning micro-organism that is commonly found in infected sores and cuts on staff.
A spore-forming food poisoning organism that is classically associated with reheated meat dishes.
The well known food poisoning organism that is associated with many different types of food, including meat, dairy products and vegetables.
Another important food poisoning organism that has been associated with pÃ tÃ©, coleslaw, sandwich fillings, soft cheeses and other specific foods.
A classic food poisoning bacterium that primarily was associated with rice based dishes and is now being seen more in pasta based products.
The 'new' food poisoning organism that is often associated with poultry products but is more widely spread and receiving more media coverage.
Vibrio parahaemolyticus (*not UKAS accredited)
Not so commonly found, but this bacterium has been associated with some meats and, more importantly, fish and fish products.
E. coli 0157 (*not UKAS accredited)
The real killer that has been associated with several major food poisoning incidents with mortalities. Detected by specialised tests that we provide.
Yeasts & moulds
Spoilage organisms in a wide range of products including soft fruits, meats and chilled foods.
Lactic Acid Bacteria
This group of organisms could cause spoilage in food, especially in vacuum packaging.
Another food spoilage organism often associated with spoilage in fish products but can also be found in meat. They are found in the environment, in soil and water.
A group of organisms found in the faeces of most humans and many animals, they are used as a marker of faecal contamination in food products.