Microbiology in Food Safety
When looking at the microbiology of our food, possibly the most important component of safety is the assurance that food is free of dangerous bacteria and fungi. Ensuring that food is free of biological contaminates is at the forefront of the NEWAGE Food Safety laboratory. From checking for E.Coli and Coliforms in drinking water to testing food processing environments for Listeria and Salmonella, NEWAGE ensures that the food and water we consume is safe.
E.Coli and Coliforms are dangerous threats to our food and health. It is vital that food and drinking water stays contamination free of E. Coli and all coliforms before being consumed. Our rigorous E.Coli/Coliform testing will verify the presence or absence of these dangerous bacteria in your drinking water and finished products.
Listeria Spp. and Listeria Monocyogenes
While not as commonly reported as some of the other food borne pathogens such as Salmonella or Staphylococcus, Listeria, and particularly Listeria Monocyogenes, is incredibly dangerous and infections are very serious. NEWAGE can both test for Listeria, and help you set up an environmental monitoring plan to ensure gaps in your quality control don’t happen.
Salmonella is one of the most common sources of food poisoning. Not just in the United States, but across the entire world. One of the largest culprits is in the meat industry. The bacteria not only can be transferred via unsanitary processing techniques, but is adaptive to its animal host. This means even livestock can carry the infection indefinitely, and meat products may need to be tested both before and after processing to ensure a safe product.
NEWAGE is proud to be an associate member of the Michigan Meat Association. We work with the families and businesses that contribute to the statewide network of livestock producers, meat processors, and food service professionals.
Another extremely common cause of food poisoning is Staphylococcus. While Staph can build up toxins that are heat resistant, testing is most important when dealing with food products that are not refrigerated nor cooked after being handled.
Food handlers and preparatory surfaces are both common sources of Staph contamination. Our staff can help you come up with the best plan for sampling swabs, and can help facilitate environmental monitoring of your site.
Yeast and Mold
In addition to bacteria, different fungi can cause serious health problems when allowed to mature inside food. Yeast and mold can grow on almost any form of nutritional substance, and yeast will grow regardless of whether food is sealed or not.
Our team at NEWAGE helps ensure the safety of products not just at production, but months down the road when they are still being picked up from the store. We not only can provide testing to determine whether your products have been compromised, but can provide shelf-life studies to keep an eye on your products.
- APC (Aerobic Plate Counts)
- EB (Enterobacteriacease)
- Listeria Spp.
- Listeria Monocyogenes
- Yeast & Mold