Preservation of product quality and food safety
Contamination flows, how to better understand them?
21
Sep
Published on : 21/09/2021
Management of your contamination flows, our experts intervene on the entire line from the entry of raw materials to the analysis of finished products, including cleaning, design of equipment or control plan.
SPORES AND CANNING :
Our experts use the SporeTraQ™ technique (bacterial diagnostic tool developed by the CTCPA) to detect the majority altering species in spoiled preserves (Moorella, Geobacillus, Bacillus, Thermoanaerobacterium, Thermoanaerobacter...)
You get qualitative information in addition to the quantitative information provided by the spore counts.
LISTERIA MONOCYTOGENES :
Our experts use the strain typing technique to help identify contamination flows between sampling points and the finished product.
You get qualitative information in addition to the quantitative information provided by the occurrence of positive searches. (technology used: Pulsed Field Gel Electrophoresis).
The CTCPA's +:
70 years of expertise and research on the control of microbiological risk
Methods allowing a better characterization of the strains present and specific to the problems of fresh, ultra-fresh or frozen !
SPORES AND CANNING :
Our experts use the SporeTraQ™ technique (bacterial diagnostic tool developed by the CTCPA) to detect the majority altering species in spoiled preserves (Moorella, Geobacillus, Bacillus, Thermoanaerobacterium, Thermoanaerobacter...)
You get qualitative information in addition to the quantitative information provided by the spore counts.
LISTERIA MONOCYTOGENES :
Our experts use the strain typing technique to help identify contamination flows between sampling points and the finished product.
You get qualitative information in addition to the quantitative information provided by the occurrence of positive searches. (technology used: Pulsed Field Gel Electrophoresis).
The CTCPA's +:
70 years of expertise and research on the control of microbiological risk
Methods allowing a better characterization of the strains present and specific to the problems of fresh, ultra-fresh or frozen !
Your preferred contact:
Dr Stéphane ANDRÉ
EMaiRIT'S Unit (Expertise in the Control of Industrial Risk in Spore-Resistant Materials)
sandre@ctcpa.org
☎ 04 90 84 32 00
