Microbial analysis - meat
Our microbiology laboratory is accredited and has extensive experience with the analysis of fresh meat and processed meat products.
We can help you with microbiological analysis, shelf-life studies, hygiene, and risk assessments in connection with the food safety and shelf-life of meat and meat products.
In our microbiology laboratory, we can offer the following:
- Testing for specific spoilage organisms
- Test for pathogens (e.g., Listeria, Clostridium, Bacillus)
- Identification of dominant microflora via DNA sequencing
- Challenge testing e.g., preservation strategies
- Shelf-life studies
- Food safety risk assessments
- Hygiene assessments of processing plants
We can combine microbiological studies/food safety with testing recipes in our pilot plant and following up with sensory assessments, e.g. product characteristics.
Read more about our food safety, shelf-life, and hygiene services here