Microbiology
Research and control of microorganisms
Microbiological analyzes on waters, foods, surfaces and environmental matrices for the research, identification and quantification of indicator and pathogenic microorganisms.
Microbiological control
The presence or concentration of specific microorganisms is an essential parameter for assessing the hygienic conditions of a matrix, verifying the effectiveness of a treatment or identifying possible sources of contamination.
Microbiological investigations may concern water intended for human consumption, swimming pool water, waste water, air, food and surfaces, as well as systems and circuits in which environmental conditions can favor microbial proliferation. Lab also declares activities on fertilizers, air conditioning and air recirculation pipes.
Main microbiological determinations
Research and quantification in water systems and matrices affected by Legionella risk control.
Research and quantification in water systems and matrices affected by Legionella risk control.
Indicator microorganism used in microbiological control of water and in different sanitary areas.
Determination of microbiological indicators used in assessing the quality of specific aqueous matrices.
Research of the pathogenic microorganism in the context of microbiological controls provided for food and other matrices.
All the services
Legionella: control of water systems
The search for Legionella spp. It affects systems and systems in which stagnation, temperature and formation of biofilms can favor the proliferation of the microorganism. The analytical control allows to verify the microbiological contamination of water and to evaluate the effectiveness of the management and treatment interventions.
The investigations may concern water networks, tanks, hot and cold water circuits and other plants in which the monitoring of Legionella risk is envisaged.
Microbiology of foods and surfaces
The microbiological control of food allows to verify the hygienic conditions of the production and to search for indicator or pathogenic microorganisms in relation to the type of product and the self-control plan adopted.
The checks can be extended to surfaces and production environments, through targeted samplings useful for controlling the effectiveness of cleaning and sanitizing procedures and identifying any sources of contamination. The analyzes are part of the hygiene control programs and systems HACCP applied to food activities.
Chemistry for you and your environment.
From environmental control to safety, LAB puts analytical skills and regulatory knowledge at the service of companies, organizations and professionals.