Pathogens
Foodborne pathogens are mainly bacteria, viruses or even parasites, that may be present in food and food products and the causative agents of major diseases including food poisoning. Increasing awareness of food safety and hygiene has prompted food manufacturers, food processors, hotels, restaurants, catering establishments and retailers to put in place adequate food safety checks.
Our microbiology laboratory is accredited to ISO/IEC 17025:2017 and offers a wide scope of pathogen detection and enumeration tests. Eurofins offers both conventional methods and new methods including PCR for rapid microbiological results.
We can advise you based on the food matrices and speed of results required, regarding the most appropriate tests/methods to use.
Pathogens and Toxins
- Salmonella species
- Listeria monocytogenes and species
- Campylobacter species
- Bacillus cereus
- Shigella species
- Clostridium perfringens
- Clostridium botulinum
- Cronobacter sakazakii
- Pseudomonas aeruginosa
- Vibrio cholera
- Vibrio parahaemolyticus