Head : MSc Nataša Cerovečki
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In microbiological food tests we determine the existing pathogens, potentially pathogenic microorganisms and/or their toxins that may expose to risk human health.
- Microbiological food tests
- Control of the microbiological hygiene of food production and storage facilities
- Supervision of critical control points (HACCP)
- Product durability tests
- Testing the existence of bacterial toxins in food
- Microbiological tests on object of common use (cosmetic products, packaging)
Most frequent infective bacterial agents transmitted trough food causing illnesses are:
- Salmonella spp.
- Listeria monocytogenes
- Escherichia coli
- Staphylococcus aureus
- Campylobacter spp.
- Cronobacter sakazakii
- Bacillus cereus
- Shigella spp.
- Vibrio spp.
Microorganisms may cause food spoilage:
- aerobne mezofilne bakterije
- kvasci i plijesni
- aerobne sporogene bakterije
- Alicyclobacillus spp.
- Leuconostoc spp.
- Lactobacillus spp.
