Microbiological tests
The links below will provide you with some information about the microbiological tests performed in the CQLab, their procedures as well as the Seal of Quality Standards.
Please note that all our tests are in compliance with current Macedonian regulations.
Total bacterial count Petrifilm (AOAC 986.33, AOAC 989.10, AOAC 991.14)
The presence of bacteria in food results from contamination of food somewhere in the food chain. Everyone involved in the food chain, from the primary producer to the consumer has a role to play in ensuring the safety of the food we eat. Food borne illness, often called "food poisoning", occurs when a person gets sick by eating food that has been contaminated with bacteria, parasites or viruses, also known as ‘microbes' and ‘pathogens'. By testing the food products for the presence of bacteria we assist the food industry in providing safer food. The results of the total bacteria count will provide the processor with an analysis of the hygiene and sanitation control during the production and processing of meat and dairy products.
The total bacteria count in a sample is determined Petrifilm Aerobic Count method. The results are recorded as the number of Colony Forming Units per milliliter (CFU/ml) or gram (CFU/g).
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Seal Of Quality Standards |
Dairy products:
| Product | CFU/ml |
| Raw cow milk | <= 1.000.000 CFU/ml |
| Raw sheep & goat milk | <= 1.500.000 CFU/ml |
| Pasteurized milk | <= 30.000 CFU/ml |
| UHT milk | <= 1 CFU/ml |
| Ice cream | <= 50.000 CFU/ml |
Meat products:
| Product | CFU/gram |
| Raw meat | <= 1.000 CFU/gram |
| Long shelf life sausages | n.a. |
| Cooked sausages in permeable casing | <= 25.000 CFU/gram |
| Cooked sausages in plastic casing | <= 10.000 CFU/gram |
| Steam cooked sausages in permeable casing | <= 25.000 CFU/gram |
| Steam cooked sausages in plastic casing | <= 10.000 CFU/gram |
| Ham in casing | <= 10.000 CFU/gram |
| Luncheon meat | <= 1 CFU/gram |
| Whole muscle product | <= 10.000 CFU/gram |
| Bacon | <= 10.000 CFU/gram |
Coliform Count and E.coli Petrifilm (Approved by AOAC 986.33, AOAC 989.10, AOAC 991.14)
Coliform bacteria are found in intestines, manure, soil, as well as contaminated water and plants. They ferment lactose to lactic acid and other organic acids, carbon dioxide and hydrogen and they break down milk protein, resulting in an off flavor and smell. Some Coliform bacteria also cause mastitis. They are a good indicator of the hygiene of the production environment. Coliforms and E.coli are killed during the pasteurization but may be found in final products indicating post-pasteurization contamination or inadequate pasteurization.
To determine the number of Coliform bacteria and E.coli in a sample, our laboratory uses a Petrifilm media. The Coliform and E.coli grow as red colonies and produce a gas. E.coli also produce a blue deposit. The Coliform results are recorded as the number of Coliform colonies per milliliter (CCC/ml) or gram (CCC/g). The E.coli results are recorded as the number of colonies of E.coli per ml or gram.
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Seal Of Quality Standards |
All products:
The Coliforms count must be less than 10 CCC/ml or gram.
The E.coli count must be less than 1 E.coli/ml or gram.
Lactic acid bacteria count (Approved by AOAC 986.33, AOAC 989.10, AOAC 991.14)
Lactic acid bacteria are commonly found on plants, in the intestines of animals as well as in places where there is milk. Just as Coliform and E.coli they ferment lactose to lactic acid and they break down the milk protein. Testing for lactic acid bacteria in dairy and meat products is useful for various reasons, such as: determining the cause of acid defects in products, evaluating lactic starter cultures and controlling the quality of the products.
The number of lactic bacteria in a sample is determined with the Petrifilm Lactic Bacteria Count method. The Petrifilm is a sophisticated alternative to Petri dishes as it allows us to distinguish gas-producing homofermenters from non-gas producing homofermenters. The results are recorded as Colony Forming Units per milliliter (CFU/ml) or gram (CFU/g).
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Seal Of Quality Standards |
Tests are executed upon request.
Salmonella (Approved by AFNOR, AOAC, FDA-SAM, USDA)
Salmonella is one of the most common causes of food poisoning worldwide. Salmonella have are present in most types of raw food (meat, eggs and plant products). Their high resistance to drying combined with a great resistance to heat, makes Salmonella a potential problem in most foods and particular in dried products.
The Singlepath Salmonella is an immunological screening test based on the immune flow principle and is designed in such a way that time-consuming and personnel intensive working steps are avoided. The results are recorded as either positive (Salmonella was isolated) or negative (Salmonella was not isolated).
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Seal Of Quality Standards |
All product should be Salmonella free.
Yeast & Mold count (Approved by AOAC 997.02)
Yeast and mold are a common contamination of food. While yeast does not result in food poisoning it does cause food to spoil. Molds can produce mycotoxins, some of which can be harmful to humans. Mold spores can be carried by the wind, and hence can have easy entry to a food production facility.
The Petrifilm Yeast and Mold Count plate is a ready-made system for the enumeration of yeasts and molds. They contain nutrients supplemented with antibiotics, a cold-soluble gelling agent, and a dye to enhance the visualization of growth on the plate.
Yeast colonies will show blue-green or off-white in color and will form small-defined colonies. Mold colonies tend to be larger and more diffused and are usually blue in color. The results are recorded as number of yeast per milliliter or gram and number of moulds per milliliter or gram.
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Seal Of Quality Standards |
Tests are executed upon request.
