Microbiologia degli alimenti

MARINO S.r.l. can support food companies, restaurants and services companies in the fulfillment of legal requirements in terms of quality control and food safety on food products. The laboratories include appropriate instruments to perform microbiological analysis on raw materials, finished products, intermediate processing steps and for the analysis in food products processing environments (air, surfaces, equipment, worktops) directed to detect and quantify the presence of pathogenic and non-pathogenic microorganisms through the use of:
- techniques of classical microbiology through the use of conventional culture media consisting of agarized soils (solid and / or liquid)
- rapid microbiology techniques using rapid microbiological methods (RMM) and rapid KITs approved by International Scientific Organizations (AFNOR, AOAC, etc.).
The laboratiories perform microbiological analysis according to the provisions of CE Reg. 2073/2005 and s.m.i.

Type of Analysis
- Index parameters and indicators of contamination definition (Microbial Charge, Total and Thermotolerant Coliforms, Enterobacteriaceae, Enterococci, Escherichia coli beta glucuronidase positive, Staphylococci coagulase positive, etc.)

- Research for pathogenic microorganisms (Salmonella spp, Listeria Monocytogenes, Clostridium Botulinum, Vibrio spp, Vibrio Parahaemolyticus, etc.)

- Study of the bacteria implicated in organoleptic defects (Pseudomonas Spp., Psychrhrophropic and Thermophilic bacteria, Proteolytic bacteria, Lipolytic bacteria, anaerobic and reducing sulphites bacteria, Thermotolerant bacteria, molds and yeasts, Lactobacilli, etc.)

- Search for emerging pathogenic microorganisms (Bacillus Cereus, Clostridium perfrigens, Yersinia Enterocolitica, Campylobacter, E. COLI O157, etc.) in food, raw materials, production intermediates and environmental tampons

- Search for foods inhibitory substances by conventional methods and validated alternative methods

- Search for bacterial toxins (Staphylococcal Enterotoxins, etc.)

- Isolation, characterization and identification of lactic bacteria and other non-lactic microorganisms for starter cultures in dairy and meat industry

- Working air Microbiological evaluation, using as a method the SAS (Surface Air System) active sampling.

- Microbiological sampling in slaughterhouses using sponges on the surfaces of animal carcasses according to Reg. CEE N. 2073/2005 and s.m.i. for the research of Enterobacteria, Escherichia coli, Salmonella spp.

Microbiologia degli alimenti

ENG Conformità agli standard normativi

TRADUZIONE INGLESE QUI: MARINO S.r.l. eroga i servizi richiesti dalla clientela nel pieno rispetto di tutti gli standard normativi, in particolare in conformità alla norma internazionale EN ISO/IEC 17025 e alle prescrizioni ACCREDIA (Ente Italiano di Accreditamento). Marino è azienda certificata secondo la norma per i sistemi di gestione UNI EN ISO 9001:2008 con il N. 153409/2014 dal DNV-GL "Progettazione ed Erogazione del servizio tecnico e consulenziale per i settori alimentare e ambientale".

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