Microbiological hazards in food are one of the main sources of foodborne diseases in humans. The aim of food analysis is to provide consumers with safe food and to safeguard public health.
Iwaterfood has the appropriate modern laboratory equipment and expertise for the detection of viruses, fungi and bacteria in foods such as: juices, shellfish, vegetables, fruits, nuts and foods of animal origin.
Molecular analyses for the detection of viruses and fungi
The Centre specialises in Food Virology and is a recognised laboratory in Europe, participating in major European Research Programmes.
Viruses |
Fungi |
Hepatitis A Virus |
C. albicans |
Hepatitis E Virus |
Z. bailii |
Norovirus GI |
Total fungi |
Norovirus GII |
|
Human Adenovirus |
|
Porcine Adenovirus |
|
Bovine Polyomavirus |
Microbiological analyses for the detection of bacteria
iwaterfood is accredited by the ESYD for microbiological testing of food and human consumption products based on the ELOT EN ISO/IEC 17025* standard, with certificate number 550-5 and applies the latest analytical standards.
Bacteria |
Enterobacteriaceae* |
E.coli* |
Salmonella spp.* |
S.aureus* |
Total Plate Count 30°C |
L.monocytogenes |
Coliforms |