The food sector requires a very high level of control and quality. This is why those working in the sector must equip themselves with very accurate food analysis tools. HACCP stands for Hazard-Analysis and Control of Critical Points. It is a set of procedures aimed at preventing food contamination.
HACCP and safety
Thanks to HACCP procedures, food safety levels can be guaranteed. The purpose of the analyses is to prevent contamination of food by the micro-organisms that are produced. Every food processing must be controlled and subjected to strict protocols. This is to ensure the quality of the food in the market, both in the production stage and in the distribution and storage stage.
Microbiological and quantitative analysis
The protocol provides for two types of analysis. The microbiological one, which allows the detection of micro-organisms in a sample, and the quantitative analysis. The quantitative assessment consists of a 'count' of colonies that are subjected to a biochemical genus confirmation that identifies the species of the micro-organism. This defines the quality of a sample in terms of the presence or absence of pathogenic micro-organisms.
Analysis of Food
In the food industry, microbiological controls are performed both at the production stage and on the finished product. Storage is analysed on the finished product and the presence of toxins and other pathogenic organisms is assessed within the limits regulated by law.
The techniques for microbiological analysis include:
inclusion and surface seeding;
method of the most probable number of microorganisms present
Food analysis tools
Various equipment is used to carry out the controls. On sale in the constantly updated Colaver catalogue
And a range of accessories required to perform food analysis activities.