Food and feed analysis

Food & feed analysis is a diverse and interdisciplinary field of research that has a significant health, societal and economic impact. Microbiological food analysis including bacterial and fungal analysis using standard ISO method is necessary to ensuring food safety and absence of food pathogen that may result in food diseases or food spoilage. NAWAH laboratories has ISO/IEC 17025 accreditation in broad range of test method stated in Egyptian National Food Safety Authority (NFSA)regulation our profile include:

• Enumeration of total aerobic count
• Enumeration of yeast and molds
• Enumeration of Coagulase positive Staphylococci
• Enumeration of β-glucuronidase positive E. coli
• Detection of salmonella spp.
• Enumeration of coliform
• Enumeration of Enterobacteriaceae
• Enumeration of sulfite reducing bacteria growing under anaerobic conditions
• Enumeration of Clostridium perfringens
• Detection of Listeria monocytogenes
• Enumeration of Bacillus cereus
• Enumeration of Anaerobic Total Colony Count
• Enumeration of Enterococcus
• Enumeration of Mesophilic aerobic spore forming bacteria
• Enumeration of Mesophilic anaerobic spore forming bacteria

1. Enumeration of total aerobic count

This test results in an enumeration of the total Aerobic Bacterial population of a sample.

The test is performed by pour plate technique at 30.0 °C. in accordance with ISO 4833-1:2013

2. Enumeration of yeast and molds

Both yeasts and molds cause various degrees of deterioration and decomposition of foods.
They can invade and grow on virtually any type of food at any time; they invade crops such as grains, nuts, beans, and fruits in fields before harvesting and during storage.

We can provide the test by 2 different methods:

• Compact Dry YMR, a simple, rapid and accurate test procedure for products with water activity greater than 0.95.
• Colony count technique, for products with water activity less than 0.95 according to ISO 21527-2:2008.

3. Enumeration of coagulase-positive Staphylococci

Staphylococcal food poisoning is among the most prevalent causes of foodborne intoxication. To monitor the safety and quality of food, rapid and reliable enumeration procedures for Staphylococcus aureus are essential.

The presence of a large number of S. aureus organisms in food may indicate poor handling or sanitation.

The test is carried out by technique using Baird Parker Agar Medium in accordance with ISO 6888-1:19999

4. Enumeration of Coliform

The coliform count is a hygienic indicator and a high level of coliform count generally indicates an unsanitary condition or poor hygiene practices during or after food production.

In this test, the characteristic blue colonies of coliforms on VRBL medium are counted. Then if required, a number of colonies are confirmed by fermentation of lactose

The test is carried out by colony count technique, in accordance with ISO 4832:2006

5.  Enumeration of β-glucuronidase positive Escherichia coli

E. coli is a member of the family Enterobacteriaceae, although most strains of E. coli are not regarded as pathogens, they can be opportunistic pathogens that cause infections in immune-compromised hosts.

β-glucuronidase positive Escherichia coli bacteria are which at 44.0 °C form typical blue colony on tryptone-bile-glucuronide medium (TBX)

The test is carried out by colony count technique, in accordance with ISO 16649-2:2001

6. Detection of salmonella spp.

Salmonella is a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis.

This method detects the Presence or Absence of the bacterium.

The detection of Salmonella requires four successive stages:

• Pre-enrichment in non-selective liquid medium
• Enrichment in selective medium
• Plating out on selective solid medium
• Confirmation

The test is performed in accordance with ISO 6579-1:2017

7. Detection and Enumeration of Enterobacteriaceae

Enterobacteriaceae is a large family of Gram-negative bacteria recognized as an important group in the food industry for monitoring hygiene and sanitation.

In this test, the Characteristic pink to red or purple colonies on VRBG agar medium are counted. then a number of colonies are confirmed by glucose fermentation test and oxidase reaction.

The test is carried out by colony count technique, in accordance with ISO 21528-2:2017

8. Enumeration of sulfite reducing anaerobes (Clostridia)

Anaerobic sulfite-reducing bacteria are generally considered as indicators of clostridial contamination in food products.

In this test, Sulfite reducing bacteria form a typical black colony due to the formation of iron (II) sulfide as a result of the reaction between sulfide ions and trivalent iron [Fe (III)] present in the medium.

The test is carried out in accordance with ISO 15213:2003

9. Enumeration of Clostridium perfringens

Clostridium perfringens bacteria are one of the most common causes of foodborne illness.

In this test, the characteristic black colonies of C. perfringens on a selective medium are counted and confirmed

The test is carried out by colony count technique, in accordance with ISO 7937-2004

10.  Detection of Listeria monocytogenes

Listeria monocytogenes (L. monocytogenes) is a species of pathogenic bacteria that can be found in moist environments, soil, water, decaying vegetation, and animals, and can survive and even grow under refrigeration and other food preservation measures.

The detection of L. monocytogenes and of Listeria spp. necessitates four successive stages:

• Primary enrichment (in selective liquid medium with reduced Conc. of selective agents)
• Secondary enrichment (in selective liquid medium with full Conc. of selective agents)
• Plating out
• Confirmation

This method detects the Presence or Absence of the bacterium. The test is performed in accordance with ISO 11290-1:2017

11. Enumeration of Bacillus cereus

Bacillus cereus is a foodborne pathogen that can produce toxins, causing two types of gastrointestinal illness: Emetic (vomiting) syndrome and diarrheal syndrome.

We can provide the test by the following procedure:

• Compact Dry BC, a simple, rapid and accurate test procedure

12. Enumeration of Anaerobic Total Colony Count 

This test should be requested when the normal flora of the sample in question thrive under anaerobic (oxygen void) conditions. Similar in principle to Aerobic Plate Count, Anaerobic Plate Count is useful to determine the overall anaerobic bacterial population of a sample.

• Note: The test is not accredited

13. Enumeration of Enterococcus

Enterococci are commonly found in foods, as spoilage agents or as adjuncts in the manufacturing of some types of cheese. E.faecium is the most common specie in cheese and combined products containing cheese and meat.

Enterococci are more resistant to environmental factors than enterobacteria, and this is one of the main reasons why their use as indicator microorganisms has been criticized.

They may survive under conditions that are lethal to enterobacteria, thus, their presence

may be useful to assess the effectiveness of disinfection procedures and programs of food processing plants or in evaluating the hygienic-sanitary quality of acid or frozen foods, in which coliforms or E. coli may not survive.

• Note: The test is not accredited

14. Enumeration of mesophilic aerobic spore forming bacteria

Spore forming bacteria withstand extreme conditions of starvation, acidity, temperature, and desiccation by producing resistant forms called “spores.” They are ubiquitous and contaminate food from soil, raw materials, ingredients, and processing environment.

The spoilages they cause differ by gas production, acidification level, and quickness of appearance.

• The test is performed in accordance with Canadian Method
• Note: The test is not accredited

15. Enumeration of mesophilic anaerobic spore forming bacteria

The mesophilic spore former anaerobes all belong to the genus Clostridium spp.  The various species of clostridia are basically either proteolytic (putrefactive) or nonproteolytic (saccharolytic).

These anaerobes are significantly important in spoilage of food packed in sealed containers due to their ability to grow in the absence of oxygen and heat resistance.

• The test is performed in accordance with Canadian Method
• Note: The test is not accredited

Notes:

• Sample size should be at least 250 g
• Samples of low water activity (Dehydrated, dried or concentrated), could be transported at room temperature.
• Frozen samples should be transported under refrigeration temperature between (1.0°C and 8.0°C) during transit to the laboratory

You can also check our other services:

1- Swabs and Air quality testing

2- Water Analysis

3- Microbiology Scientific Services

4- Pharmaceutical product testing