Microbiology Testing - Reference methods

Before placing food on the market, feed and food business operators must demonstrate that their products have been tested to meet safety and quality criteria. This is achieved by applying food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles and by demonstrating that this system is functioning correctly.

HACCP is a systematic approach in which food safety is addressed through the control of biological, chemical and physical hazards from raw material production through manufacturing, distribution and consumption of the finished product. Control of the identified hazards is performed by implementing various control measures at relevant steps during the production process, which are verified through a set of procedures that includes microbiological testing for identified microbial hazards. Microbiological testing results must be reliable and methods must be demonstrated as fit for purpose.

Reference microbiological methods

• Microbial analysis is performed using either reference methods or validated alternative methods. Reference methods are usually national and/or international standardized methods based on scientific expertise and approval by national/international consensus.
• The use of such methods is mandated in Europe by regulation (EC 2073/2005).

Implementation of alternative methods

• CellMade^TM Laboratories implements reference methods using media and products from trusted suppliers. 
• The implementation process of a reference method within our laboratory is performed according to ISO 16140-3. The method verification reports and data are available under the Resources Centre of this website.

Proficiency tests

• CellMade^TM Laboratories regularly participates in international proficiency tests organized by recognized companies and institutions.
• The results of the proficiency tests are available under the Resources Centre of this website

Below table summarizes the available testing services using reference methods.