Indicator organisms

Microbiological indicator organisms can be used to monitor hygienic conditions in food production. The presence of specific bacteria, yeasts or molds is an indicator of poor hygiene and a potential microbiological contamination.

HACCP systems are implemented in most companies to certify the safety and consistency of products. Potential biological, chemical or physical hazards can be introduced by raw materials, the process, the equipment, the environment and employees. With our rapid and reliable test systems, you can easily check raw materials, final products, production lines, staff and cleaning efficiency (CIP water) for microbial contaminations.
Total aerobic count