Microbiology


PCAS performs a full range of analyses including routine enumeration of microorganisms, detection of pathogens and toxins. The Microbiology Department uses accepted methodologies such as AOAC, AHPA, FDA, USDA, USP and customer-specified tests.
PCAS helps companies to be in compliance by designing suitable HACCP plans, monitoring incoming ingredients, environmental cleanliness and finished product quality. Our Ph.D. graduate microbiologists are A2LA members and recognized AOAC expert reviewers of new testing methods. A list of typical testing and projects follows.



Typical Testing:


Pathogens:
Bacillus cereus, Campylobacter, Clostridium perfringens, E. coli O157:H7, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus

Spoilage/Indicator Microorganisms:
Acidophiles, aerobes, anaerobes, coliforms, enterococci, phychrotrophes & psychrophiles, Pseudomonas, spore thermophiles

Allergens:
Wheat, soy, egg allergen identification. FDA/USDA approved ELISA methods.


Toxins:
Aflatoxins, S. aureus toxin, ELISA methods.

Meat Speciation:
Pork, beef, lamb, chicken, turkey. ELISA methods.

Shelf life validation and extension:
Fresh and refrigerated products. APC, yeast & mold and pathogen monitoring. Recommendation of suitable preservative system and validation.

Challenge studies:
E. coli, S. aureus, Salmonella, Listeria.




Typical Projects:


• Fresh cut vegetables pathogen identification
• Sushi plant environmental monitoring
• Sandwiches shelf life validation
• Nutraceutical antimicrobial effectiveness
• Egg roll challenge studies
• Shelf life extension of refrigerated empanadas (meat turnovers)