Thorough food shelf-life research requires excellence in food microbiology. If a micro-organism grows, the most important question to be asked is: what micro-organism is it? A colony that grows on a selective plate for, for example, yeasts or lactic acid bacteria is not always a yeast or a lactic acid bacterium. It is quite possible that for example a yeast strain may also grow on a selective plate for lactic acid bacteria. Sometimes lactic acid bacteria grow on a plate used for a general germ count, but not on specific plates for lactic acid bacteria. Our specialists in food microbiology provide reliable answers to these perplexing puzzles.
One of our absolute specialist fields of expertise is the acceleration of shelf-life tests. Our over 25 years’ experience of accelerated shelf-life testing and predictive modelling enables us to make a swift but reliable estimation of the shelf life of a product. We possess an excellent track record in translating accelerated shelf-life test results into a reliable estimation of the real-time shelf life to be expected.
As a first step in identifying micro-organisms, our microbiology specialists make a rough classification when manually counting the plates. The second stage is to carry out microscopy or a Maldi-Tof analysis in order to be able to identify exactly what bacterium has grown.
Take a look at all the news reports linked to accelerated and real-time shelf-life testing for examples of cases we solved.