🦠 Salmonella · Listeria · E. coli · BAX · ISO · FDA BAM · ICMSF · CAA · ANMAT · HACCP

Microbiological Analysis of Food

Detection, enumeration and identification of pathogens and spoilage organisms — from routine hygiene monitoring to export market certification.

Biogroup's food microbiology laboratories offer detection and identification of a wide range of microorganisms in any food or water sample — applying ISO, FDA BAM, ICMSF, AOAC and Argentine CAA validated methods. Conventional culture methods and the BAX rapid molecular detection system (USDA FSIS validated) for same-day results on critical pathogens.

Biogroup not only provides laboratory analysis but also monitoring personnel trained exclusively in food sampling — covering bromatological inspections, HACCP verification, handler and surface hygiene monitoring, and sampling from food industries, supermarkets and institutional food establishments.

25+ organisms
Full pathogen & spoilage panel
BAX system
USDA FSIS rapid molecular
ISO · FDA · ICMSF
International methods
+35 years
Food microbiology expertise
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Conventional + rapid methods
Culture-based methods (ISO, FDA BAM, ICMSF) for definitive enumeration and characterisation, combined with BAX rapid PCR-based detection (USDA FSIS validated) for same-day results on Salmonella, Listeria, E. coli O157:H7 and S. aureus.
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Sampling & inspection service
Trained field monitoring personnel for HACCP verification sampling, bromatological inspections, handler and surface hygiene assessments — at food processing plants, supermarkets, restaurants and institutional food establishments.
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Regulatory compliance reports
Results compared against Argentine CAA (Código Alimentario Argentino) microbiological criteria, ANMAT regulatory limits, EU Regulation 2073/2005 and ICMSF sampling plans — reports accepted by bromatological authorities and export market buyers.
Pathogen and indicator microorganism panel
The organisms that determine whether a food is safe and whether your process is in control
Biogroup tests for the complete range of foodborne pathogens, faecal indicators and spoilage organisms — applying validated conventional culture methods and, where speed is critical, the BAX molecular detection system validated under USDA FSIS, AOAC and AFNOR protocols.
Salmonella sp.
Presence/absence · ISO 6579 · FDA BAM Ch. 5 · BAX system
The leading cause of bacterial foodborne illness worldwide. Presence/absence test in 25 g — a single positive result in a ready-to-eat product is a food safety failure. Particularly important in poultry, eggs, dairy, produce and spices.
Key foods: Poultry · eggs · dairy · produce · spices · pet food
Listeria monocytogenes
Presence/absence + enumeration · ISO 11290-1/2 · BAX system
The most dangerous foodborne pathogen by case fatality rate (~20–30%). Uniquely able to grow at refrigeration temperatures — making it a critical hazard in RTE foods. Presence/absence in 25 g for RTE foods under EU 2073/2005. Enumeration per ISO 11290-2.
Key foods: RTE meats · smoked fish · soft cheeses · deli salads · cold cuts
E. coli O157:H7 (STEC)
Presence/absence · ISO 16654 · FDA BAM Ch. 4A · BAX system
Shiga toxin-producing E. coli — capable of causing haemolytic uraemic syndrome (HUS) and kidney failure, particularly dangerous for children and the elderly. Infectious dose as low as 10–100 organisms. High-profile recall organism in beef, produce and dairy.
Key foods: Ground beef · raw produce · unpasteurised dairy · sprouts
Staphylococcus aureus (coagulase-positive)
Enumeration · ISO 6888 · FDA BAM Ch. 12 · BAX rapid S. aureus
Produces heat-stable enterotoxins that cause rapid-onset food poisoning (1–6 h). The organism may be killed by cooking but the pre-formed toxins are not destroyed. High counts indicate improper temperature control or poor handler hygiene.
Key foods: Cooked meats · dairy · egg products · sandwiches · pastries
Campylobacter sp.
Presence/absence · ISO 10272-1/2 · FDA BAM Ch. 7
The most common bacterial cause of gastroenteritis in many countries. Fragile organism requiring microaerobic incubation conditions. Critical in raw poultry — virtually always present at slaughter. Thermal processing reliably eliminates it.
Key foods: Poultry · raw milk · untreated water · petting farm produce
Bacillus cereus
Enumeration · ISO 7932 · FDA BAM Ch. 14
Spore-forming pathogen with two distinct illness syndromes: emetic (rice, pasta, starchy foods — heat-stable toxin formed during storage) and diarrhoeal (protein-rich foods — toxin formed in intestine). Spores survive cooking.
Key foods: Rice · pasta · spices · cereal products · starchy foods
Clostridium sp. / C. perfringens
Enumeration · ISO 7937 · FDA BAM Ch. 16
Spore-forming anaerobe. C. perfringens is the classic catering pathogen — thrives when cooked meat is held at improper temperatures. Large inoculum required (10⁶–10⁸ CFU/g). Spores survive cooking; vegetative cells multiply rapidly during slow cooling.
Key foods: Cooked meats · gravies · stews · institutional catering
Shigella sp.
Presence/absence · ISO 21567 · FDA BAM Ch. 6
Very low infectious dose (<100 organisms). Causes bacterial dysentery. Associated with fresh produce, salads, ready-to-eat foods handled by infected persons. Important indicator of faecal contamination from human sources.
Key foods: Fresh produce · salads · RTE foods · water
Yersinia sp.
Presence/absence · ISO 10273
Y. enterocolitica — psychrotrophic pathogen able to grow at refrigeration temperatures. Associated with pork products, raw milk and chilled RTE foods. Particularly relevant for products with extended cold chain shelf life.
Key foods: Pork · raw milk · chilled RTE · extended shelf-life products
Indicator organisms — process hygiene and sanitation verification
Indicator counts — the numbers that reveal whether your process is in control
Applied to raw materials, in-process samples, finished products and environmental monitoring.
Total Aerobic Mesophilic Count (TAMC)
ISO 4833 · FDA BAM Ch. 3
General indicator of microbiological load and product freshness. High counts indicate poor temperature control, excessive microbial contamination of raw materials or inadequate processing.
Total Coliforms
ISO 4831/4832 · FDA BAM Ch. 4
Indicator of sanitation — presence suggests inadequate heat treatment, post-process contamination or contact with contaminated water. Not directly a pathogen indicator but a process hygiene flag.
Faecal Coliforms / E. coli (generic)
ISO 16649 · FDA BAM Ch. 4
Specific indicator of faecal contamination — their presence signals potential exposure to enteric pathogens from human or animal intestinal origin. Required in virtually all food microbiological specifications.
Yeasts and Moulds
ISO 21527-1/2 · FDA BAM Ch. 18
Causes of spoilage (colour, off-odours, textural degradation) and, for certain moulds, mycotoxin production. Critical for bakery, dairy, fruit-based products and any product with water activity above 0.70.
Fecal Streptococcus / Enterococcus
ISO 7899-2 · FDA BAM Ch. 12
Indicator of faecal contamination with high resistance to environmental stress — persists where E. coli may not. Important in processed foods where E. coli would not survive but faecal contamination may have occurred.
Mesophilic and Thermophilic Spore Count
ISO 4833 (modified) · ICMSF
Critical for low-acid canned foods, retorted products and UHT dairy. Thermophilic spores are resistant to normal sterilisation parameters — elevated counts predict spoilage during warm storage or distribution.
Extended and specialised microbiological tests
Pseudomonas sp.
ISO 13720 · FDA BAM
Key spoilage organism in chilled, high-moisture foods — produces proteolytic and lipolytic enzymes causing off-odours and sliminess. Critical for fresh and minimally processed meats, fish and dairy.
Rope sp. (Bacillus subtilis/licheniformis)
APHA methods
Causes rope spoilage in bread — characterised by discoloration, sticky texture and fruity odour. Critical for artisan and industrial bakeries, particularly in warm, humid environments.
Vibrio sp.
FDA BAM Ch. 9
Relevant for seafood, shellfish and fish products from marine environments. V. parahaemolyticus is the leading cause of seafood-associated foodborne illness worldwide.
Cronobacter sakazakii
ISO 22964 · FDA BAM
Critical pathogen in powdered infant formula — capable of causing rare but severe neonatal meningitis. Zero-tolerance organism in PIF (powdered infant formula) under EU 2073/2005.
Lactic acid bacteria (LAB)
ISO 15214
Spoilage organisms in vacuum-packed meats, modified atmosphere products and processed foods. Produce off-flavours, gas pockets and slime. Also monitored for probiotic functionality in fermented products.
Sulphite-reducing Clostridia
ISO 15213
Indicator of inadequate heat treatment in canned and retorted products. Particularly important for anaerobic spore-formers in low-acid canned vegetables and meats.
BAX system — rapid molecular detection (USDA FSIS validated)
BAX System — PCR-based rapid detection for same-day results
USDA FSIS validated · AOAC RI certified · AFNOR validated · 3M Molecular Detection

The BAX System uses real-time PCR technology to detect specific DNA sequences from target pathogens — without the false-positive and false-negative risks of immunoassay-based rapid methods. Results in 8–24 hours (vs. 3–5 days for conventional culture). Validated under USDA FSIS, AOAC Research Institute and AFNOR certification programmes.

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Salmonella sp.
USDA FSIS validated · AOAC RI · 24 h
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Listeria spp.
All Listeria species detection · 26 h
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E. coli O157:H7
USDA FSIS validated · including non-O157 STEC
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Rapid S. aureus
Coagulase-positive · enterotoxin-producing strains
Sampling and inspection service — in-field capability
A complete service — from the sampling point to the final report
Personnel trained exclusively in food sampling — not just laboratory analysts repurposed for field work.

Biogroup's monitoring personnel are trained exclusively in food sampling methodology — understanding of sampling plans (ICMSF), sample handling, cold chain requirements and chain of custody. A correctly collected sample is as important as the analysis itself.

🏭 Food processing plant sampling
Raw materials, in-process, finished products and environmental monitoring (surfaces, drains, equipment) under HACCP verification programmes.
🛒 Retail and food service
Sampling of prepared foods from supermarkets, restaurants, catering operations and institutional food establishments.
🤲 Handler and hygiene monitoring
Glove and hand swabs, apron and clothing swabs, handler health screening per CAA and bromatological authority requirements.
🧽 Surface and utensil swabbing
Contact and non-contact surface ATP bioluminescence and microbiological swabbing of food-contact equipment, conveyor belts, cutting boards and utensils.
📦 Incoming raw material inspection
Supplier qualification sampling at point of delivery — combined microbiological and visual/sensory inspection per HACCP supplier assessment protocols.
📋 Bromatological compliance
Sampling programmes for periodic reporting to ANMAT, SENASA, municipal bromatological authorities and export market food safety bodies.
Food categories we analyse
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Fresh & processed meat
Beef · pork · poultry · RTE meats · cold cuts
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Fish & seafood
Fresh · smoked · frozen · shellfish · sushi
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Dairy products
Milk · cheese · yoghurt · butter · ice cream
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Fresh-cut produce
Salads · vegetables · fruits · sprouts
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Bakery & cereals
Bread · pastries · pasta · breakfast cereals
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Canned & retort
Low-acid canned · retorted · UHT products
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Condiments & sauces
Mayonnaise · dressings · pastes · dips
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Spices & botanicals
Spices · herbs · teas · nutritional supplements
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Nutraceuticals
Probiotics · dietary supplements · functional foods
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Infant formula & baby food
PIF · cereals · purees · zero-tolerance pathogens
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Beverages
Juices · nectars · functional drinks · water
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Pet food
Dry · wet · treats · raw pet food
Regulatory frameworks — Argentine and international microbiological criteria
🇦🇷 Argentina
• CAA — Código Alimentario Argentino (Chapter III)
• ANMAT — Disposiciones microbiológicas
• SENASA — Res. 555/2006 (animal-origin products)
• INAL — microbiological alert limits
• Municipal bromatología — local authority criteria
• MERCOSUR standards — regional harmonisation
🇪🇺 European Union
• EU Reg. 2073/2005 — Microbiological criteria for foodstuffs
• EU Reg. 852–854/2004 — Hygiene regulations
• EFSA — risk assessments and opinions
• EN/ISO harmonised methods for pathogen detection
• Listeria criteria for RTE foods (100 CFU/g at end of shelf life)
• Infant formula — zero tolerance Cronobacter
🇺🇸 USA
• FDA BAM — Bacteriological Analytical Manual
• USDA FSIS — meat and poultry standards
• FDA FSMA — Food Safety Modernization Act
• 21 CFR Part 110/117 — cGMP and HACCP
• Zero tolerance — Salmonella in RTE (USDA), E. coli O157:H7
• ICMSF sampling plans — risk category-based
Reference method organisations
Internationally validated methods applied at Biogroup
ISO
International Organization for Standardization
EN ISO methods for all major pathogens — 4833 · 6579 · 6888 · 7932 · 10272 · 11290 · 16649 · 21527 · 21567
FDA BAM
Bacteriological Analytical Manual
US FDA validated methods — Chapters 3–18 covering all major foodborne pathogens and indicators
ICMSF
Int. Commission on Microbiological Specifications for Foods
Sampling plan design and microbiological criteria — risk-based approach for food safety management
AOAC
Association of Official Analytical Chemists
Official methods · AOAC RI Performance Tested methods including BAX system validations
USDA FSIS
Food Safety and Inspection Service
US meat and poultry methods — BAX system validations for Salmonella, E. coli O157:H7, Listeria
AFNOR
Association française de Normalisation
French validation programme (NF certification) — AFNOR-validated BAX system methods
APHA
Standard Methods (AWWA/APHA/WEF)
Applied to drinking water and food matrices requiring Standard Methods approaches
USP / BP / FNA
Pharmacopoeial methods
Applied to dietary supplements, nutraceuticals and food products with pharmaceutical analogy
CAA / ANMAT
Argentine food standards
Microbiological criteria from Código Alimentario Argentino and ANMAT disposiciones
Related services
Salmonella · Listeria · E. coli · BAX · ISO · FDA BAM · ICMSF · CAA · HACCP
Need food microbiological testing for your products or facility?
From a routine hygiene audit to export market pathogen certification — Biogroup delivers validated microbiological results for any food product or water sample, with optional in-field sampling and inspection service.
Request microbiological analysis →
📞 +54 341 425-6431 📞 +54 341 447-4486 ✉ biogroup@biogroup.com.ar 📍 3 de febrero 920 · Rosario, Argentina Mon–Fri 08:00–17:00