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Introduction > Departments > Food and Feed Hygiene Department > detection of microorganisms in food products

Detection of microorganisms in food products

DETECTION OF MICROORGANISMS IN FOOD PRODUCTS
Aerobic mesophilic count
Bacillus cereus
Campylobacter sp.
Clostridium perfringens

Coagulase – positive staphylococci (Staphylococcus aureus and other species)
Coliform bacteria
Dairy products – Enumeration of characterictic microorganisms. Colony–count technique
Enterobacteriaceae
Enterococci
Escherichia coli 0157
Escherichia coli
Listeria monocytogenes

Mesophilic anaerobe spore–forming microorganisms
Mesophilic lactic acid bacteria
Moulds, yeasts, their typification
Osmophilic yeasts
Paenibacillus larvae
Pseudomonas aeruginosa
and other species of the genus Pseudomonas
Psychrophilic, psychrotrophic microorganisms
Salmonella – Rapid test
Salmonella sp.
Shigella sp.
Slime forming bacteria of the genus Leuconostoc
Staphylococcus aureus
Sulphite reducing clostridia
Thermophilic, thermotrophic microorganisms
Thermostatic test
Thermotolerant coliform bacteria
Vibrio parahaemolyticus
Yersinia enterocolitica