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.