{"id":989749,"date":"2022-12-02T12:34:17","date_gmt":"2022-12-02T15:34:17","guid":{"rendered":"https:\/\/biogroup.com.ar\/microbiological-analysis-of-food\/"},"modified":"2026-05-19T07:12:32","modified_gmt":"2026-05-19T10:12:32","slug":"microbiological-analysis-of-food","status":"publish","type":"page","link":"https:\/\/biogroup.com.ar\/en\/microbiological-analysis-of-food\/","title":{"rendered":"Microbiological Analysis of Food"},"content":{"rendered":"\t\t
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\n \ud83e\udda0 Salmonella \u00b7 Listeria \u00b7 E. coli \u00b7 BAX \u00b7 ISO \u00b7 FDA BAM \u00b7 ICMSF \u00b7 CAA \u00b7 ANMAT \u00b7 HACCP\n <\/div>\n

\n Microbiological Analysis of Food<\/span>\n <\/h1>\n

\n Detection, enumeration and identification of pathogens and\n spoilage organisms \u2014 from routine hygiene monitoring to\n export market certification.\n <\/p>\n

\n Biogroup's food microbiology laboratories offer detection and identification\n of a wide range of microorganisms in any food or\n water sample<\/strong> \u2014 applying ISO, FDA BAM, ICMSF, AOAC and Argentine CAA\n validated methods. Conventional culture methods and the \n BAX rapid molecular detection system<\/strong> (USDA FSIS validated) for same-day\n results on critical pathogens.\n <\/p>\n

\n Biogroup not only provides laboratory analysis but also monitoring personnel\n trained exclusively in food sampling \u2014 covering bromatological inspections,\n HACCP verification, handler and surface hygiene monitoring, and sampling\n from food industries, supermarkets and institutional food establishments.\n <\/p>\n

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25+ organisms<\/div>\n
Full pathogen & spoilage panel<\/div><\/div>\n
BAX system<\/div>\n
USDA FSIS rapid molecular<\/div><\/div>\n
ISO \u00b7 FDA \u00b7 ICMSF<\/div>\n
International methods<\/div><\/div>\n
+35 years<\/div>\n
Food microbiology expertise<\/div><\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\ud83e\uddec<\/div>\n
\n Conventional + rapid methods<\/div>\n
Culture-based methods\n (ISO, FDA BAM, ICMSF) for definitive enumeration and characterisation, combined\n with BAX rapid PCR-based detection (USDA FSIS validated) for same-day results on\n Salmonella, Listeria, E. coli<\/em> O157:H7 and S. aureus<\/em>.<\/div>\n <\/div>\n
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\ud83d\udd0d<\/div>\n
\n Sampling & inspection service<\/div>\n
Trained field monitoring\n personnel for HACCP verification sampling, bromatological inspections, handler\n and surface hygiene assessments \u2014 at food processing plants, supermarkets,\n restaurants and institutional food establishments.<\/div>\n <\/div>\n
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\ud83d\udccb<\/div>\n
\n Regulatory compliance reports<\/div>\n
Results compared against\n Argentine CAA (C\u00f3digo Alimentario Argentino) microbiological criteria, ANMAT\n regulatory limits, EU Regulation 2073\/2005 and ICMSF sampling plans \u2014 reports\n accepted by bromatological authorities and export market buyers.<\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Pathogen and indicator microorganism panel<\/span>\n
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\n The organisms that determine whether a food is safe and whether your process is in control<\/div>\n
\n Biogroup tests for the complete range of foodborne pathogens, faecal indicators and\n spoilage organisms \u2014 applying validated conventional culture methods and, where speed\n is critical, the BAX molecular detection system validated under USDA FSIS, AOAC and\n AFNOR protocols.<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Salmonella sp.<\/div>\n
Presence\/absence \u00b7 ISO 6579 \u00b7 FDA BAM Ch. 5 \u00b7 BAX system<\/div>\n <\/div>\n
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The leading cause of bacterial foodborne illness worldwide. Presence\/absence test in 25 g \u2014 a single positive result in a ready-to-eat product is a food safety failure. Particularly important in poultry, eggs, dairy, produce and spices.<\/div>\n
Key foods:<\/strong> Poultry \u00b7 eggs \u00b7 dairy \u00b7 produce \u00b7 spices \u00b7 pet food<\/div>\n <\/div>\n<\/div>
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Listeria monocytogenes<\/div>\n
Presence\/absence + enumeration \u00b7 ISO 11290-1\/2 \u00b7 BAX system<\/div>\n <\/div>\n
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The most dangerous foodborne pathogen by case fatality rate (~20\u201330%). Uniquely able to grow at refrigeration temperatures \u2014 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.<\/div>\n
Key foods:<\/strong> RTE meats \u00b7 smoked fish \u00b7 soft cheeses \u00b7 deli salads \u00b7 cold cuts<\/div>\n <\/div>\n<\/div>
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E. coli O157:H7 (STEC)<\/div>\n
Presence\/absence \u00b7 ISO 16654 \u00b7 FDA BAM Ch. 4A \u00b7 BAX system<\/div>\n <\/div>\n
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Shiga toxin-producing E. coli \u2014 capable of causing haemolytic uraemic syndrome (HUS) and kidney failure, particularly dangerous for children and the elderly. Infectious dose as low as 10\u2013100 organisms. High-profile recall organism in beef, produce and dairy.<\/div>\n
Key foods:<\/strong> Ground beef \u00b7 raw produce \u00b7 unpasteurised dairy \u00b7 sprouts<\/div>\n <\/div>\n<\/div>
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Staphylococcus aureus (coagulase-positive)<\/div>\n
Enumeration \u00b7 ISO 6888 \u00b7 FDA BAM Ch. 12 \u00b7 BAX rapid S. aureus<\/div>\n <\/div>\n
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Produces heat-stable enterotoxins that cause rapid-onset food poisoning (1\u20136 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.<\/div>\n
Key foods:<\/strong> Cooked meats \u00b7 dairy \u00b7 egg products \u00b7 sandwiches \u00b7 pastries<\/div>\n <\/div>\n<\/div>
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Campylobacter sp.<\/div>\n
Presence\/absence \u00b7 ISO 10272-1\/2 \u00b7 FDA BAM Ch. 7<\/div>\n <\/div>\n
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The most common bacterial cause of gastroenteritis in many countries. Fragile organism requiring microaerobic incubation conditions. Critical in raw poultry \u2014 virtually always present at slaughter. Thermal processing reliably eliminates it.<\/div>\n
Key foods:<\/strong> Poultry \u00b7 raw milk \u00b7 untreated water \u00b7 petting farm produce<\/div>\n <\/div>\n<\/div>
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Bacillus cereus<\/div>\n
Enumeration \u00b7 ISO 7932 \u00b7 FDA BAM Ch. 14<\/div>\n <\/div>\n
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Spore-forming pathogen with two distinct illness syndromes: emetic (rice, pasta, starchy foods \u2014 heat-stable toxin formed during storage) and diarrhoeal (protein-rich foods \u2014 toxin formed in intestine). Spores survive cooking.<\/div>\n
Key foods:<\/strong> Rice \u00b7 pasta \u00b7 spices \u00b7 cereal products \u00b7 starchy foods<\/div>\n <\/div>\n<\/div>
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Clostridium sp. \/ C. perfringens<\/div>\n
Enumeration \u00b7 ISO 7937 \u00b7 FDA BAM Ch. 16<\/div>\n <\/div>\n
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Spore-forming anaerobe. C. perfringens<\/em> is the classic catering pathogen \u2014 thrives when cooked meat is held at improper temperatures. Large inoculum required (10\u2076\u201310\u2078 CFU\/g). Spores survive cooking; vegetative cells multiply rapidly during slow cooling.<\/div>\n
Key foods:<\/strong> Cooked meats \u00b7 gravies \u00b7 stews \u00b7 institutional catering<\/div>\n <\/div>\n<\/div>
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Shigella sp.<\/div>\n
Presence\/absence \u00b7 ISO 21567 \u00b7 FDA BAM Ch. 6<\/div>\n <\/div>\n
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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.<\/div>\n
Key foods:<\/strong> Fresh produce \u00b7 salads \u00b7 RTE foods \u00b7 water<\/div>\n <\/div>\n<\/div>
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Yersinia sp.<\/div>\n
Presence\/absence \u00b7 ISO 10273<\/div>\n <\/div>\n
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Y. enterocolitica<\/em> \u2014 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.<\/div>\n
Key foods:<\/strong> Pork \u00b7 raw milk \u00b7 chilled RTE \u00b7 extended shelf-life products<\/div>\n <\/div>\n<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Indicator organisms \u2014 process hygiene and sanitation verification<\/span>\n
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\n Indicator counts \u2014 the numbers that reveal whether your process is in control<\/div>\n
\n Applied to raw materials, in-process samples, finished products and environmental monitoring.<\/div>\n <\/div>\n
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Total Aerobic Mesophilic Count (TAMC)<\/div>
ISO 4833 \u00b7 FDA BAM Ch. 3<\/div>
General indicator of microbiological load and product freshness. High counts indicate poor temperature control, excessive microbial contamination of raw materials or inadequate processing.<\/div><\/div>
Total Coliforms<\/div>
ISO 4831\/4832 \u00b7 FDA BAM Ch. 4<\/div>
Indicator of sanitation \u2014 presence suggests inadequate heat treatment, post-process contamination or contact with contaminated water. Not directly a pathogen indicator but a process hygiene flag.<\/div><\/div>
Faecal Coliforms \/ E. coli (generic)<\/div>
ISO 16649 \u00b7 FDA BAM Ch. 4<\/div>
Specific indicator of faecal contamination \u2014 their presence signals potential exposure to enteric pathogens from human or animal intestinal origin. Required in virtually all food microbiological specifications.<\/div><\/div>
Yeasts and Moulds<\/div>
ISO 21527-1\/2 \u00b7 FDA BAM Ch. 18<\/div>
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.<\/div><\/div>
Fecal Streptococcus \/ Enterococcus<\/div>
ISO 7899-2 \u00b7 FDA BAM Ch. 12<\/div>
Indicator of faecal contamination with high resistance to environmental stress \u2014 persists where E. coli may not. Important in processed foods where E. coli would not survive but faecal contamination may have occurred.<\/div><\/div>
Mesophilic and Thermophilic Spore Count<\/div>
ISO 4833 (modified) \u00b7 ICMSF<\/div>
Critical for low-acid canned foods, retorted products and UHT dairy. Thermophilic spores are resistant to normal sterilisation parameters \u2014 elevated counts predict spoilage during warm storage or distribution.<\/div><\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Extended and specialised microbiological tests<\/span>\n
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Pseudomonas sp.<\/div>
ISO 13720 \u00b7 FDA BAM<\/div>
Key spoilage organism in chilled, high-moisture foods \u2014 produces proteolytic and lipolytic enzymes causing off-odours and sliminess. Critical for fresh and minimally processed meats, fish and dairy.<\/div><\/div>
Rope sp. (Bacillus subtilis\/licheniformis)<\/div>
APHA methods<\/div>
Causes rope spoilage in bread \u2014 characterised by discoloration, sticky texture and fruity odour. Critical for artisan and industrial bakeries, particularly in warm, humid environments.<\/div><\/div>
Vibrio sp.<\/div>
FDA BAM Ch. 9<\/div>
Relevant for seafood, shellfish and fish products from marine environments. V. parahaemolyticus is the leading cause of seafood-associated foodborne illness worldwide.<\/div><\/div>
Cronobacter sakazakii<\/div>
ISO 22964 \u00b7 FDA BAM<\/div>
Critical pathogen in powdered infant formula \u2014 capable of causing rare but severe neonatal meningitis. Zero-tolerance organism in PIF (powdered infant formula) under EU 2073\/2005.<\/div><\/div>
Lactic acid bacteria (LAB)<\/div>
ISO 15214<\/div>
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.<\/div><\/div>
Sulphite-reducing Clostridia<\/div>
ISO 15213<\/div>
Indicator of inadequate heat treatment in canned and retorted products. Particularly important for anaerobic spore-formers in low-acid canned vegetables and meats.<\/div><\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n BAX system \u2014 rapid molecular detection (USDA FSIS validated)<\/span>\n
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\n BAX System \u2014 PCR-based rapid detection for same-day results<\/div>\n
\n USDA FSIS validated \u00b7 AOAC RI certified \u00b7 AFNOR validated \u00b7 3M Molecular Detection<\/div>\n <\/div>\n
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\n The BAX System uses real-time PCR technology to detect specific DNA sequences\n from target pathogens \u2014 without the false-positive and false-negative risks of\n immunoassay-based rapid methods. Results in 8\u201324 hours (vs. 3\u20135 days for\n conventional culture). Validated under USDA FSIS, AOAC Research Institute\n and AFNOR certification programmes.<\/p>\n

\n
\ud83e\udda0<\/div>
Salmonella sp.<\/div>
USDA FSIS validated \u00b7 AOAC RI \u00b7 24 h<\/div><\/div>
\ud83d\udd2c<\/div>
Listeria spp.<\/div>
All Listeria species detection \u00b7 26 h<\/div><\/div>
\ud83d\udc8a<\/div>
E. coli O157:H7<\/div>
USDA FSIS validated \u00b7 including non-O157 STEC<\/div><\/div>
\ud83e\uddeb<\/div>
Rapid S. aureus<\/div>
Coagulase-positive \u00b7 enterotoxin-producing strains<\/div><\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Sampling and inspection service \u2014 in-field capability<\/span>\n
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\n A complete service \u2014 from the sampling point to the final report<\/div>\n
\n Personnel trained exclusively in food sampling \u2014 not just laboratory analysts\n repurposed for field work.<\/div>\n <\/div>\n
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\n Biogroup's monitoring personnel are trained exclusively in food sampling\n methodology \u2014 understanding of sampling plans (ICMSF), sample handling, cold\n chain requirements and chain of custody. A correctly collected sample is as\n important as the analysis itself.<\/p>\n

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\ud83c\udfed Food processing plant sampling<\/div>
Raw materials, in-process, finished products and environmental monitoring (surfaces, drains, equipment) under HACCP verification programmes.<\/div><\/div>
\ud83d\uded2 Retail and food service<\/div>
Sampling of prepared foods from supermarkets, restaurants, catering operations and institutional food establishments.<\/div><\/div>
\ud83e\udd32 Handler and hygiene monitoring<\/div>
Glove and hand swabs, apron and clothing swabs, handler health screening per CAA and bromatological authority requirements.<\/div><\/div>
\ud83e\uddfd Surface and utensil swabbing<\/div>
Contact and non-contact surface ATP bioluminescence and microbiological swabbing of food-contact equipment, conveyor belts, cutting boards and utensils.<\/div><\/div>
\ud83d\udce6 Incoming raw material inspection<\/div>
Supplier qualification sampling at point of delivery \u2014 combined microbiological and visual\/sensory inspection per HACCP supplier assessment protocols.<\/div><\/div>
\ud83d\udccb Bromatological compliance<\/div>
Sampling programmes for periodic reporting to ANMAT, SENASA, municipal bromatological authorities and export market food safety bodies.<\/div><\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Food categories we analyse<\/span>\n
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\ud83e\udd69<\/div>
Fresh & processed meat<\/div>
Beef \u00b7 pork \u00b7 poultry \u00b7 RTE meats \u00b7 cold cuts<\/div><\/div>
\ud83d\udc1f<\/div>
Fish & seafood<\/div>
Fresh \u00b7 smoked \u00b7 frozen \u00b7 shellfish \u00b7 sushi<\/div><\/div>
\ud83e\udd5b<\/div>
Dairy products<\/div>
Milk \u00b7 cheese \u00b7 yoghurt \u00b7 butter \u00b7 ice cream<\/div><\/div>
\ud83e\udd57<\/div>
Fresh-cut produce<\/div>
Salads \u00b7 vegetables \u00b7 fruits \u00b7 sprouts<\/div><\/div>
\ud83c\udf5e<\/div>
Bakery & cereals<\/div>
Bread \u00b7 pastries \u00b7 pasta \u00b7 breakfast cereals<\/div><\/div>
\ud83e\udd6b<\/div>
Canned & retort<\/div>
Low-acid canned \u00b7 retorted \u00b7 UHT products<\/div><\/div>
\ud83c\udf6f<\/div>
Condiments & sauces<\/div>
Mayonnaise \u00b7 dressings \u00b7 pastes \u00b7 dips<\/div><\/div>
\ud83c\udf3f<\/div>
Spices & botanicals<\/div>
Spices \u00b7 herbs \u00b7 teas \u00b7 nutritional supplements<\/div><\/div>
\ud83d\udc8a<\/div>
Nutraceuticals<\/div>
Probiotics \u00b7 dietary supplements \u00b7 functional foods<\/div><\/div>
\ud83c\udf7c<\/div>
Infant formula & baby food<\/div>
PIF \u00b7 cereals \u00b7 purees \u00b7 zero-tolerance pathogens<\/div><\/div>
\ud83e\uddc3<\/div>
Beverages<\/div>
Juices \u00b7 nectars \u00b7 functional drinks \u00b7 water<\/div><\/div>
\ud83d\udc3e<\/div>
Pet food<\/div>
Dry \u00b7 wet \u00b7 treats \u00b7 raw pet food<\/div><\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Regulatory frameworks \u2014 Argentine and international microbiological criteria<\/span>\n
<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\ud83c\udde6\ud83c\uddf7 Argentina<\/div>\n <\/div>\n
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\n \u2022 CAA<\/strong> \u2014 C\u00f3digo Alimentario Argentino (Chapter III)
\n \u2022 ANMAT<\/strong> \u2014 Disposiciones microbiol\u00f3gicas
\n \u2022 SENASA<\/strong> \u2014 Res. 555\/2006 (animal-origin products)
\n \u2022 INAL<\/strong> \u2014 microbiological alert limits
\n \u2022 Municipal bromatolog\u00eda<\/strong> \u2014 local authority criteria
\n \u2022 MERCOSUR standards<\/strong> \u2014 regional harmonisation\n <\/div>\n <\/div>\n <\/div>\n
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\ud83c\uddea\ud83c\uddfa European Union<\/div>\n <\/div>\n
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\n \u2022 EU Reg. 2073\/2005<\/strong> \u2014 Microbiological criteria for foodstuffs
\n \u2022 EU Reg. 852\u2013854\/2004<\/strong> \u2014 Hygiene regulations
\n \u2022 EFSA<\/strong> \u2014 risk assessments and opinions
\n \u2022 EN\/ISO harmonised methods<\/strong> for pathogen detection
\n \u2022 Listeria<\/strong> criteria for RTE foods (100 CFU\/g at end of shelf life)
\n \u2022 Infant formula<\/strong> \u2014 zero tolerance Cronobacter<\/em>\n <\/div>\n <\/div>\n <\/div>\n
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\ud83c\uddfa\ud83c\uddf8 USA<\/div>\n <\/div>\n
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\n \u2022 FDA BAM<\/strong> \u2014 Bacteriological Analytical Manual
\n \u2022 USDA FSIS<\/strong> \u2014 meat and poultry standards
\n \u2022 FDA FSMA<\/strong> \u2014 Food Safety Modernization Act
\n \u2022 21 CFR Part 110\/117<\/strong> \u2014 cGMP and HACCP
\n \u2022 Zero tolerance<\/strong> \u2014 Salmonella<\/em> in RTE (USDA), E. coli<\/em> O157:H7
\n \u2022 ICMSF sampling plans<\/strong> \u2014 risk category-based\n <\/div>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Reference method organisations<\/span>\n
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\n Internationally validated methods applied at Biogroup<\/div>\n <\/div>\n
\n
ISO<\/div>
International Organization for Standardization<\/div>
EN ISO methods for all major pathogens \u2014 4833 \u00b7 6579 \u00b7 6888 \u00b7 7932 \u00b7 10272 \u00b7 11290 \u00b7 16649 \u00b7 21527 \u00b7 21567<\/div><\/div>
FDA BAM<\/div>
Bacteriological Analytical Manual<\/div>
US FDA validated methods \u2014 Chapters 3\u201318 covering all major foodborne pathogens and indicators<\/div><\/div>
ICMSF<\/div>
Int. Commission on Microbiological Specifications for Foods<\/div>
Sampling plan design and microbiological criteria \u2014 risk-based approach for food safety management<\/div><\/div>
AOAC<\/div>
Association of Official Analytical Chemists<\/div>
Official methods \u00b7 AOAC RI Performance Tested methods including BAX system validations<\/div><\/div>
USDA FSIS<\/div>
Food Safety and Inspection Service<\/div>
US meat and poultry methods \u2014 BAX system validations for Salmonella, E. coli O157:H7, Listeria<\/div><\/div>
AFNOR<\/div>
Association fran\u00e7aise de Normalisation<\/div>
French validation programme (NF certification) \u2014 AFNOR-validated BAX system methods<\/div><\/div>
APHA<\/div>
Standard Methods (AWWA\/APHA\/WEF)<\/div>
Applied to drinking water and food matrices requiring Standard Methods approaches<\/div><\/div>
USP \/ BP \/ FNA<\/div>
Pharmacopoeial methods<\/div>
Applied to dietary supplements, nutraceuticals and food products with pharmaceutical analogy<\/div><\/div>
CAA \/ ANMAT<\/div>
Argentine food standards<\/div>
Microbiological criteria from C\u00f3digo Alimentario Argentino and ANMAT disposiciones<\/div><\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n Related services<\/span>\n
<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\ud83c\udf7d\ufe0f Chemical Analysis of Food \u2192<\/div>
Pesticides \u00b7 additives \u00b7 nutritional \u00b7 contaminants<\/div><\/a>
\u23f3 Food Shelf Life \u2192<\/div>
Real-time \u00b7 ASLT \u00b7 challenge testing \u00b7 expiry date<\/div><\/a>
\ud83d\udce6 Migration Analysis \u2192<\/div>
Food contact materials \u00b7 ASSAL \u00b7 BPA \u00b7 EN-13130<\/div><\/a>
\ud83d\udc8a Drug Analysis \u2192<\/div>
Pharmaceutical \u00b7 pesticide residues \u00b7 USP\/BP\/FNA<\/div><\/a>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n
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\n Salmonella \u00b7 Listeria \u00b7 E. coli \u00b7 BAX \u00b7 ISO \u00b7 FDA BAM \u00b7 ICMSF \u00b7 CAA \u00b7 HACCP\n <\/div>\n
\n Need food microbiological testing for your products or facility?<\/div>\n
\n From a routine hygiene audit to export market pathogen certification \u2014\n Biogroup delivers validated microbiological results for any food product\n or water sample, with optional in-field sampling and inspection service.\n <\/div>\n \n Request microbiological analysis \u2192<\/a>\n
\n \ud83d\udcde +54 341 425-6431<\/span>\n \ud83d\udcde +54 341 447-4486<\/span>\n \u2709 biogroup@biogroup.com.ar<\/span>\n \ud83d\udccd 3 de febrero 920 \u00b7 Rosario, Argentina<\/span>\n Mon\u2013Fri 08:00\u201317:00<\/span>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

🦠 Salmonella \u00b7 Listeria \u00b7 E. coli \u00b7 BAX \u00b7 ISO \u00b7 FDA BAM \u00b7 ICMSF \u00b7 CAA \u00b7 ANMAT \u00b7 HACCP Microbiological Analysis of Food Detection, enumeration and identification of pathogens and spoilage organisms \u2014 from routine hygiene monitoring to export market certification. Biogroup’s food microbiology laboratories offer detection and identification of a wide…<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"class_list":["post-989749","page","type-page","status-publish","hentry"],"yoast_head":"\nMicrobiological Analysis of Food - BioGroup<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biogroup.com.ar\/en\/microbiological-analysis-of-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Microbiological Analysis of Food - BioGroup\" \/>\n<meta property=\"og:description\" content=\"🦠 Salmonella \u00b7 Listeria \u00b7 E. coli \u00b7 BAX \u00b7 ISO \u00b7 FDA BAM \u00b7 ICMSF \u00b7 CAA \u00b7 ANMAT \u00b7 HACCP Microbiological Analysis of Food Detection, enumeration and identification of pathogens and spoilage organisms \u2014 from routine hygiene monitoring to export market certification. 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