Le groupe QUALTECH AGROBIO - A.BIO.C

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Exemples of microbiological analytical profiles

This is a non exhaustive list of analysis, we remain available to answer your demands.

Product class Product type
Researched germs
Class 1 : Products completely or partially composed of meat Raw pork products to consume, sandwiches containing raw pork products, raw meat portions. Salmonella, Staphylococcus, Escherichia coli
Class 2 : Hot starter Hot pork pastry (puff pastry, quiche, pizza, crepes…) Salmonella, Escherichia coli, Clostridium perfringens
Class 3 : Cold starter Raw vegetables, baked pork products and sliced cold meat, raw sea products, sandwiches (without raw pork products), hard eggs. Salmonella, Staphylococcus, Escherichia coli
Class 4 : Cold starter based of starch (rice, pastas) made on site or industrially Mixed salad with or without baked products of animal origin, … Salmonella, Staphylococcus, Escherichia coli, Bacillus cereus
Class 5 : Cooked meals containing starch Catering products, starch, … Salmonella, Staphylococcus, Escherichia coli, Bacillus cereus, Clostridium perfringens
Class 6 : Cooked meals not containing starch Fish, grilled meat, cooked or pre-cooked chopped steak, baked vegetables Salmonella, Escherichia coli, Clostridium perfringens
Class 7 : Cheese made of pasteurized milk Pressed paste, cooked paste, parsley-added paste Salmonella, Staphylococcus, Escherichia coli
Class 8 : All desserts Pastry, entremet, cream, tart, fruit salad Salmonella, Staphylococcus, Escherichia coli