BioGenesis provides rapid, comprehensive microbiological testing services that include the detection of pathogens, microbial indicators, toxins, and spoilage organisms. These services adhere to various established methodologies such as USP, AOAC, and FDA BAM, among others.
Microbiology Testing
Salmonella is commonly found in animals, particularly in poultry and pigs. The bacterium can also be found in various environmental sources such as water, soil, insects, factory and kitchen surfaces, and animal feces. It is present in raw meats, poultry, seafood, and other foods such as eggs, dairy products, fish, shrimp, frog legs, yeast, coconut, sauces, salad dressings, cake mixes, cream-filled desserts, dried gelatin, peanut butter, cocoa, and chocolate, which have all been linked to Salmonella outbreaks.
Individuals of all ages are at risk, but the elderly, infants, and those with weakened immune systems experience more severe symptoms. Patients with AIDS are particularly vulnerable, experiencing salmonellosis about 20 times more frequently than the general population and often suffering recurrent episodes.
These methods determine whether the bacterium is present or absent. A fee for confirmation may be applied if the initial screen suggests a presumptive positive result. A minimum of 50 grams is recommended for sample submission or an environmental sponge.
Methods: AOAC 2013.01
Listeria is an organism that is ubiquitous in the environment. Unlike some other food related pathogens, it is not disseminated from animals. For high-risk populations (the very old, the very young, pregnant and immunocompromised) a very small amount of Listeria in food can be highly dangerous. Listeria monocytogenes is the most pathogenic of the species.
L. monocytogenes has been associated with such foods as raw milk, supposedly pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats (all types), and raw and smoked fish. Its ability to grow at temperatures as low as 3°C permits multiplication in refrigerated foods and on environmental surfaces.
The method detects the Presence or Absence of the bacterium. A confirmation charge may be incurred in cases of Presumptive Positive screens. 50g minimum sample is recommended. Environmental surface samples can also be analyzed. Listeria can be speciated upon request.
Method: AOAC 2013.10
E. coli O157 is among the most dangerous strains of E. coli. It has been frequently linked to outbreaks associated with undercooked or raw ground beef. However, other sources have included sprouts, unpasteurized fruit juices, dry-cured salami, lettuce, game meats, and cheese curds. An outbreak in a Canadian school was traced back to raw milk. AOAC RI-060903 test method can identify the presence or absence of the bacterium. A confirmation fee may apply if the initial screening is presumptively positive. It is advised to provide a minimum of 50 grams for sampling. Tests can be conducted on environmental surface samples as well.
Method: AOAC RI-060903
Also known as Coagulase Positive Staphylococcus, this bacterium is often linked to staphylococcal food poisoning. Foods commonly implicated include meats and meat products, poultry and egg products, various salads such as egg, tuna, chicken, potato, and macaroni; bakery items like cream-filled pastries, cream pies, and chocolate éclairs; sandwich fillings; and milk and dairy products. Foods that are extensively handled during preparation and subsequently stored at slightly warm temperatures are frequently associated with outbreaks.
Staphylococci are found in air, dust, sewage, water, milk, food, on food equipment, environmental surfaces, and in or on humans and animals, with humans and animals being primary reservoirs. Food handlers are often the source of contamination in outbreaks, though equipment and environmental surfaces can also harbor S. aureus. Human illness is typically caused by consuming enterotoxins produced by certain strains of S. aureus in food, usually when the food is not maintained hot enough (above 60°C or 140°F) or cold enough (below 7.2°C or 45°F). This makes it an effective test to determine if food products have been subject to improper temperature control.
A minimum of 50 grams of sample is recommended for testing. Environmental surface samples can also be tested.
Method: AOAC 2007.06
Campylobacter species are found in the intestinal tracts of warm-blooded animals, leading to contamination in foods derived from these animals. As these organisms are known to cause diarrheal illnesses in humans, and consumption of animal-origin foods has been linked to many such cases, their presence in food poses a potential health risk.
A minimum of 50 grams of sample is recommended for testing. Tests can also be conducted on environmental surface samples.
Method: AOAC RI 051201
This test quantifies the total Aerobic Bacterial population in a sample through enumeration. While it does not identify specific bacteria, the resulting colony forming units (CFU) can be used to meet internal product acceptance criteria or for Environmental HACCP samples. This test is also valuable for assessing product freshness or confirming the effectiveness of sanitation procedures.
A minimum of 25 grams of sample is recommended for this test. Environmental surface samples can also be subjected to analysis.
Method: AOAC 990.12, 986.33, 989.10
This test quantifies the total yeast and mold population in a sample, though it does not identify specific types.
Yeast and mold are responsible for various levels of food spoilage and decomposition. They can grow on almost any food type and at any stage, including on crops like grains, nuts, beans, and fruits, whether in the field, during harvest, or while in storage. They also affect processed foods and food mixtures. The extent of contamination varies depending on the type of food, the organisms involved, and the level of invasion. Affected food might show minor blemishes, severe blemishes, or be completely decomposed. Signs of growth include rot spots of different sizes and colors, unsightly scabs, slime, white cottony mycelium, or brightly colored sporulating mold. Contaminated foods may also develop off-flavors and odors. In some cases, foods that appear mold-free might still be contaminated upon closer mycological examination. The presence of yeasts and molds in foods can lead to significant economic losses for producers, processors, and consumers.
A minimum of 50 grams of sample is recommended for this test. Environmental surface samples can be tested as well.
Method: AOAC 997.02 AOAC 2014.05
Coliforms are commonly known as “indicator organisms.” While they are not usually harmful in themselves, their presence suggests that environmental conditions may support the growth of pathogens. Generic E. coli, a type of coliform of fecal origin, indicates fecal contamination when present in a sample. The Total Coliform/E. coli test offers a quick, cost-effective method to evaluate the cleanliness of an environment or food product and can provide insights into the likelihood of other types of contamination.
The data obtained from this test can be used to meet internal quality standards for products or Environmental HACCP samples. It also serves as an effective tool to assess product freshness or verify the efficacy of sanitation procedures. A minimum of 50 grams of sample is recommended for testing. Environmental surface samples can be analyzed as well.
Method: AOAC 991.14, 998.08
A taxonomically defined family, Enterobacteriaceae, is comprised of several genera of bacteria including: Citrobacter, Enterobacter, Erwinia, Escherichia, Klebsiella, Proteus, Salmonella, Shigella, and Yersinia. This group has been used for years in Europe as indicators of food quality and as indices of food safety. The practice is also being adopted in the United States.
50g minimum sample is recommended. Environmental surface samples can also be analyzed.
Method: AOAC 2003.01
BioGenesis provides standard base packages for shelf-life studies that offer an overview of the microbial activity in a product over time. Please contact us for more information.
We provide USDA Nutritional Database Analysis that complies with FDA Labeling Laws. This analysis requires detailed information about each product, such as the recipe, nutritional facts for every 100 grams of each ingredient, and weights before and after processing. The Database Analysis method is conducted entirely through documentation and does not require a physical sample for analysis. It is suitable for products with common ingredients and those that undergo minimal processing such as cooking, baking, or drying. However, Database Analysis is not recommended for validating nutrient content, products with unique or exotic ingredients, products without available nutritional data, or products that undergo extensive processing. This method is applicable only to human foods.