Food quality and safety

Diagnosis and alteration studiesPresence of micro-organisms

Identify the source of a product spoilage problem due to the presence of a micro-organism.

Micro-organisms (bacteria, fungi) can cause alterations in the food or cosmetic quality.

Extensive experience in the microbial ecology of food and cosmetics, as well as in microbiological characterisation techniques, including traditional microbiology, molecular biology and mass sequencing
We apply the most recent molecular techniques that allow greater safety and efficiency when identifying the specific micro-organism. This includes micro-organisms that cannot be cultivated or identified by traditional techniques.
More than 30 years of experience and a team with an in-depth knowledge of microorganism behaviour and ecology in the food and cosmetics industry
We provide solutions. Counselling and corrective action proposals regarding product or treatment technology

To identify the micro-organism that caused a microbiological alteration or contamination and the operating conditions that may have led to this alteration. Additionally, to suggest actions for improvement
We thoroughly review on-site manufacturing conditions (raw materials, composition, etc.) that may have an influence on product contamination or alteration (processing steps, cleaning patterns, product flows…)
Depending on the type of alteration or contamination by pathogens and the information collected, we design and conduct a microbiological characterisation of the altered and unaltered samples to identify the micro-organism causing the alteration
We analyze the information. We draw conclusions identifying the possible origins of the contamination. We make improvement proposals to avoid or minimise contamination in the plant

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Sonia Porta

Applied microbiology