Food Microbiology

ifp tests the hygienic and microbiological quality of food and other commodities. Along with the conventional, classical methods of microbiology we also use modern molecular biological methods such as real-time PCR (polymerase chain reaction). The corresponding test kits have been specifically developed and produced by ifp and are distributed world-wide by the company QIAGEN. The implementation of MALDI-TOF mass spectrometry enables ifp to perform rapid state-of-the-art identification of microorganisms based on a comprehensive database.

ifp has a license to work with pathogenic germs under the German Infection Protection Act.

For more information on food microbiology, see the following pages:

Excerpt from ifp's microbiological service testing portfolio

Basic parameters

  • total counts
  • yeasts
  • molds

Pathogens (excerpt)

  • Campylobacter
  • Cronobacter
  • Clostridium
  • EHEC
  • Legionella
  • Listeria
  • Salmonella

Viruses (excerpt)

  • astrovirus
  • adenovirus
  • Hepatitis A virus
  • norovirus
  • rotavirus

Spoilage bacteria (excerpt)

  • acetic acid bacteria
  • Alicyclobacillus
  • lactic bacteria
  • Pseudomonads

Hygiene indicators (excerpt)

  • Enterobacteriaceae
  • Escherichia coli

Cleaning and desinfection controls (excerpt)

  • e.g. contact plate samples
  • amount of aerobic bacteria