18 Aug Answers to FAQs in pathogen analysis
Does the food legislation allow a pathogen test in a food production plant?
The legal regulation that regulates the microbiological quality of foods is mainly included in the EC Regulation No. 2073/2005 that establishes the microbiological criteria that a food must meet in terms of food safety and the EC Regulation No. 852/2004 regarding the hygiene of food. These regulations describe how food operators must control microbiological risks in their production facilities. According to these indications it is very important to select a specific method for the detection of the pathogens of interest and that at the same time can be implemented safely according to the available resources.
MicroLab allows self-control in the plant, guaranteeing the safety of the food produced, as well as that of its employees. It is an assay that is carried out entirely in a hermetically sealed device, eliminating the risk of contamination derived from the analysis.
Do I need to have a laboratory in my facilities to carry out a pathogen test?
With the new Microlab device you do not need a lab. A small space to place a stove at 37°C and a table where to place a scale is all you need to analyze Salmonella or Listeria in your facilities.
Does the analysis of pathogens imply contamination risks for my installations or workers?
The available methodologies for pathogen analysis involve the transfer, between different containers, of samples that may contain high concentrations of pathogens, posing a risk of contamination. However, the use of Microlab to detect Salmonella and / or Listeria eliminates this risk since the device is hermetically closed after depositing the sample, thus preventing the exit of any liquid or gas generated during the test. In addition, the enriched medium is neutralized by eliminating the presence of any microbial growth.