- Laboratory
Microbiological characterisation by culture
Culture-based isolation techniques
Culture-based isolation techniques rely on the use of culture media and incubation conditions (time and temperature) that allow the characterisation, identification and quantification of the microbial diversity present in food, ensuring quality, stability and safety throughout its shelf life, as well as evaluating the effectiveness of surface hygiene processes.
These techniques underpin ISO reference standards and pharmacopoeia methods, focused on the analysis of pathogens, quality indicators, spoilage microorganisms and beneficial microorganisms such as probiotics. AINIA performs the analysis of all these microorganisms to support companies in decision-making when establishing the microbiological suitability of their products and facilities.
Applications
With these techniques, it is possible both to detect, by applying enrichment and isolation methods, and to quantify, through plate count methods (surface or pour plating) or MPN (most probable number, liquid dilution method), microorganisms in products intended for human consumption, animal feed, fertilisers, plant material, pharmaceutical and cosmetic products, among others, as well as to assess hygienic quality conditions of facilities through environmental and surface sampling using supports such as swabs, contact plates, wipes, etc. Specifically, we can analyse microorganisms:
- Pathogens
- Food-related
Salmonella spp., Listeria monocytogenes, pathogenic Yersinia enterocolitica, Cronobacter spp., Shiga toxin-producing Escherichia coli (STEC), Bacillus cereus; Clostridium botulinum, Clostridium perfringens, Vibrio cholerae, Vibrio parahaemolyticus, Campylobacter spp., etc.
- Pharma and cosmetics
Pseudomonas aeruginosa, Burkholderia cepacia, Candida albicans, Staphylococcus aureus, etc.
- Beneficial
Probiotics, starter cultures: lactic acid bacteria, bifidobacteria, yeasts, etc.
- Quality indicators
- Spoilage
They deteriorate the organoleptic and physicochemical quality of the product: moulds, yeasts, lactic acid bacteria, Pseudomonas spp., Alicyclobacillus spp., acetic bacteria, osmophilic yeasts, etc.
AINIA’s competitive advantages
- Comprehensive microbiological testing services with technical advice to select the optimal methodology according to product and purpose (R&D, quality control, process optimisation).
- Experience in the implementation and validation of methods in complex matrices (probiotics, infant formulas, etc.) through optimisation of analytical protocols.
- Agility in developing specific methods, with the ability to adapt protocols and analytical techniques for the detection and quantification of microorganisms of specific interest to the company.
- Availability of a wide portfolio of services accredited by ENAC and CRBG (Biological and Genetic Resources Collection), to carry out validation and verification of microbiological methods in food, in accordance with ISO 16140.
- Integration into customised analytical plans together with other physicochemical services, providing flexible and tailored solutions for each client.
- Analytical agreements with positive release and weekend activity.
- Designated as official control for culture-based isolation techniques and plate count testing
Direct customer support for any technical or administrative queries.
(tel: 963 052 525 · mail: operaciones@ainia.es).
Key equipment
Application sectors
Food
Chemical
Cosmetic
Environment
Pharmaceutical
Agricultural
Healthcare
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