- Quality and Safety
Spoilage and diagnostic studies
Presence of microorganisms
Identifying the origin of a product spoilage issue caused by the presence of a microorganism
Microorganisms (bacteria, fungi) can cause alterations in the quality of food or cosmetic products.
At AINIA, we add value
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Extensive experience in the microbial ecology of foods and cosmetics, as well as microbiological characterisation techniques, including traditional microbiology, molecular biology and massive sequencing.
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We apply the latest molecular techniques, enabling greater reliability and efficiency in identifying the microorganism causing the issue, even in the case of non-culturable microorganisms or those that cannot be identified using traditional techniques.
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More than 30 years of experience and a team with in-depth knowledge of the behaviour and ecology of spoilage microorganisms in the food and cosmetics industry environment.
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We provide solutions. Consultancy and proposals for corrective actions related to product formulation or processing technology.
Spoilage and diagnostic studies
Tailored solutions are offered depending on the company’s starting point and target objectives, and may include some or all of the following stages:
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Identifying the microorganism responsible for spoilage or microbiological contamination, as well as the operating conditions that may have led to the issue, and proposing improvement actions.
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We thoroughly review in situ manufacturing conditions (raw materials, composition, etc.) that may influence contamination or product spoilage (processing stages, cleaning procedures, product flows, etc.).
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Depending on the type of spoilage or pathogen contamination and the information collected, we design and carry out microbiological characterisation of both spoiled and non-spoiled samples in order to identify the causative microorganism.
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We analyse the data and prepare conclusions identifying the possible sources of contamination. Improvement proposals are made to prevent or minimise contamination within the plant.
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Sonia Porta
Applied microbiology
