Food

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 550-3 and applies the latest analytical standards.

Bacteria
Enterobacteriaceae
E.coli*
Salmonella spp.*
S.aureus*
Total Plate Count 30°C
L.monocytogenes