Microbiological analysis of food is the necessary mechanism to maintain adequate food hygiene and avoid the presence and/or proliferation of microorganisms that can cause infections and food poisoning in the final consumer.
Microbiological analyzes are carried out to prevent and control hygiene in food industries, as well as in the sectors of food distribution and restoration in hotels, restaurants, boulangeries and restaurants. industries de la viande, entre autres.
At ZeriMar Laboratoire, we are your trusted laboratory for carrying out agri-food analyses, recognised by ONSSA (LR/01/2025).
Our microbiological analyses
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Total Aerobic Mesophilic Flora (TAMF)
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Total Coliforms
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Faecal Coliforms
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E. coli
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Enterobacteria
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Salmonella
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Staphylococcus aureus
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Listeria
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Sulfite-Reducing Anaerobes
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Sulfite-Reducing Anaerobic Spores
Laboratory recognized by ONSSA (LR/01/25)
Where is it important to perform microbiological analysis? And why is microbiological analysis important?
Microbiological analyses are essential controls that are carried out at all stages of the food chain. They begin in primary production, where raw materials are obtained, continue in the agri-food industry during food processing and end at the handling and preparation points, such as kitchens and catering establishments.
Primary production
Microbiological analyses are essential for detecting pathogenic microorganisms such as Listeria, Coliforms or E. coli that can affect food safety at the source. Without adequate controls, pathogens can spread throughout the entire food chain, posing a risk to public health.
Agri-food
industry
During food processing and transformation, it is crucial to ensure product safety. Cross-contamination on surfaces, equipment or ingredients can encourage the growth of dangerous microorganisms. Microbiological analyses can verify the effectiveness of hygiene protocols and prevent outbreaks of foodborne illnesses.
Restaurants and hotels
In places where food is handled and prepared for final consumption, microbiological controls help prevent food poisoning. Poor hygiene in kitchens, utensils or the hands of food handlers can encourage the proliferation of bacteria such as Salmonella or E. coli. Therefore, it is essential to carry out analyses to ensure that the food served is safe.