Food safety testing projects

Microbial project

Total colony count

The total number of colonies is an indicator of microorganisms, not pathogenic bacteria. Mainly used to evaluate the cleanliness of food, reflecting whether the food meets hygiene requirements during the production process. Excessive total bacterial count indicates that some enterprises may not have strictly controlled the hygiene conditions of the production and processing process as required, or the packaging containers may not have been cleaned and disinfected properly; It may also be related to inadequate sealing of product packaging and improper control of storage and transportation conditions.

Escherichia coli group

Escherichia coli is one of the commonly used indicator bacteria for food contamination both domestically and internationally. The detection of coliform bacteria in food indicates a high possibility of contamination by pathogenic bacteria such as Salmonella, Shigella, and pathogenic Escherichia coli. The products with excessive coliform bacteria detected this time have not detected any pathogenic bacteria. Based on comprehensive analysis of factors such as residents' dietary structure and sampling situation, the health risk is relatively low, but it reflects that the hygiene status of the food is not up to standard. Excessive coliform bacteria may be caused by contamination of processing materials and packaging materials, or contamination of personnel, tools, and other production equipment and environment during the production process, as well as incomplete sterilization of products with sterilization processes.

Fungi

The main reasons for excessive mold may be contamination of raw materials or packaging materials by mold, inadequate control of hygiene conditions during the production and processing of products, inadequate cleaning and disinfection of production equipment and facilities, or improper storage and transportation conditions of products.

Mold and yeast

The reason for excessive mold and yeast may be due to mold contamination of processing materials, or it may be due to excessive mold and yeast in the samples extracted from the circulation process, which is caused by improper control of storage and transportation conditions. Fungi and yeast are very common in nature. Fungi can cause food to spoil, destroy the color, aroma, and taste of food, and reduce its edible value.

Pseudomonas aeruginosa

Pseudomonas aeruginosa is a opportunistic pathogen widely distributed in various water, air, normal human skin, respiratory tract, and intestines. It is easy to survive in humid environments and has strong resistance to disinfectants, ultraviolet rays, etc. It poses a health risk to people with weaker resistance. Excessive levels of Pseudomonas aeruginosa in natural mineral water may be due to improper protection of the source water and contamination of the water body; The hygiene control during the production process is not strict, such as employees directly contacting mineral water or the inner wall of containers with their hands that have not been disinfected; Or it may be due to defects in the cleaning and disinfection of packaging materials.

Fungal toxin projects

Aflatoxin B1

The main reasons for the substandard aflatoxin B1 in peanut oil products are: peanut raw materials are contaminated by fungi such as Aspergillus flavus during planting, harvesting, transportation, and storage. Enterprises do not strictly select peanut raw materials and conduct relevant tests during production, and do not adopt refining processes or improper process control.