1. Meat-based processed foods (fresh meat, sausage, ham)

* Common microorganisms tested

- Total aerobic count (Total Viable Count).

- Ecoli Coliform.

- Salmonella spp.

- Listeria monocytogenes.

* Purpose of testing

- Assess the level of microbiological contamination.

- Identify pathogens that are hazardous to health.

2. Seafood products (fish, shrimp, squid, crab)

* Common microorganisms tested:

- Vibrio spp. (Vibrio parahaemolyticus, Vibrio cholerae).

- Clostridium botulinum.

- Total aerobic count.

- Ecoli Coliform.

* Purpose of testing:

- Check the freshness and safety of the seafood.

- Detect toxins or harmful bacteria.

3. Milk and dairy products (cheese, yogurt, butter)

* Common microorganisms tested:

- Total aerobic count.

- E. coli.

- Staphylococcus aureus.

- Salmonella spp.

- Bacillus cereus.

* Purpose of testing:

- Ensure that production and storage conditions comply with the standards.

- Check for the presence of pathogens transmitted through milk.

4. Fresh fruit and vegetables

* Common microorganisms tested:

- E. coli.

- Salmonella spp.

- Listeria spp.

- Yeast and mold (Yeast and Mold Count).

* Purpose of testing:

- Identify the risk of contamination from the environment and fertilizers.

- Assess safety for raw consumption.

5. Confectionery and sweets

* Common microorganisms tested:

- Yeast and mold.

- Total aerobic count.

- Bacillus cereus.

* Purpose of testing:

- Check storage quality and raw materials.

- Prevent product spoilage.

6. Bottled drinking water

* Common microorganisms tested:

- Total aerobic count.

- Coliforms and E. coli.

- Pseudomonas aeruginosa.

* Purpose of testing

- Ensure that drinking water quality meets hygiene standards.

7. Basic microbiological testing process

- Sample collection: follow strict sampling standards (ISO 707, ISO 18593, etc.)

- Sample preparation: homogenize the sample and prepare it for the testing steps.

- Microbiological analysis: use culture media such as Compact Dry, MacConkey agar, or Chromogenic agar. Estimate the microbial density by colony counting (CFU/ml or CFU/g).

- Result reporting: Compare with the applicable standards (for example: QCVN, HACCP, ISO 22000).