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for Processed Foods

Foodborne diseases are mainly caused by microorganisms. Thus the control of pathogens throughout the whole production chain is crucial to ensure consumer protection. Moreover, it is important to monitor typical spoilage organisms to reduce losses during production and to ensure the product’s stability until the declared shelf life.

for Dairy Industry

Dairy products contain a variety of microorganisms. In many cases, bacteria are desired or even required, e.g. for the production of cheese. However, some microorganisms such as Salmonella, Listeria, E. coli, Staphylococcus aureus or Bacillus cereus are pathogenic and may cause foodborne diseases. Moreover, it is important to monitor typical spoilage organisms to reduce losses during production and to ensure the product’s stability until the declared shelf life.

for Fruits, Nuts, Vegetables Industry

The use of fruits and vegetables of poor quality (e.g. a high percentage of rotten fruit), inadequate hygienic conditions during processing as well as technical problems regarding thermal stabilization and aseptic packaging are factors which favor microbial growth. Though nuts have traditionally been considered a microbiologically safe product, recalls of nut products due to Salmonella are not unusual. Since microorganisms may cause foodborne diseases, the monitoring of pathogens and spoilage organisms throughout the whole production chain is crucial to ensure consumer protection and product stability.