Food analysis is one of the fundamental elements in ensuring food safety, one of the most important factors affecting consumer health.
Food analyses are performed in accordance with the Turkish Food Codex Communiqué on Microbiological Criteria, primarily covering Salmonella spp., Escherichia coli, Listeria monocytogenes, coagulase-positive staphylococci, staphylococcal enterotoxins, yeasts and moulds.
Key parameters
- Salmonella spp.
- Escherichia coli
- Listeria monocytogenes
- Coagulase-positive staphylococci
- Staphylococcal enterotoxins
- Yeasts and moulds
Photographs
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Black-centred colonies on XLD medium — screening for Salmonella spp. -
Shiny black colonies on selective medium — coagulase-positive staphylococci count -
An open buffet service line — one of the food sampling points