Most of the microbiological analyses are implemented on all types of food matrices, using standardised ISO reference methods or officially validated methods. The following enumeration methods are implemented: total (an)aerobic bacteria and spore forming bacteria, coliforms, β-glucuronidase positive E. coli, Enterobacteriaceae, Staphylococcus aureus, yeasts and moulds, Listeria spp., Listeria monocytogenes, sulphite reducing anaerobic bacteria, Clostridium perfringens and Bacillus cereus. This lab also detects the following pathogens: Salmonella, E. coli O157, Campylobacter, Listeria spp. en Listeria monocytogenes. In yoghurt the characteristic bacteria Lactobacillus bulgaricus and Streptococcus thermophilus are enumerated. Enterotoxins of Staphylococcus aureus are detected in milk and milk products.
Table of analyses for microbiological food safety (PDF)
Koen De Reu, Marc Heyndrickx