Food microbiology
SARDI's food sciences laboratories have provided a testing facility for researchers and industry clients since 2002.
Traditional and molecular microbiology testing is performed in a cost-effective manner, in accordance with the Australian and international standards. The laboratories run a comprehensive internal quality assurance program and regularly participate in external proficiency testing.
Testing protocols are developed for a wide range of food commodities and processing environments. These can be modified to address unique product characteristics and developmental needs.
Additional services are provided, such as:
- shelf-life testing
- chemical residue testing
- advice on testing protocols, risk management practices and research methodologies.
Research areas
Our scientists can provide the following samples, tests and services.
Samples
Samples
- meat, meat products and processing environment
- poultry, eggs, associated products and environmental samples
- seafood, seafood products and processing environment
- grains, nuts and seeds
- fresh produce
- animal feeds
Microbiological tests
Microbiological tests
- total viable counts
- yeast and mould counts
- coliforms, Esherichia coli and Enterobacteriaceae
- Salmonella species
- Campylobacter species
- Listeria species
- Staphylococcus aureus
- Bacillus cereus
- lactic acid bacteria
- Vibrio species
- Clostridium species
Molecular biological tests and services
Molecular biological tests and services
- real-time PCR for detection and quantification of food-borne micro-organisms
- real-time PCR diagnostic assay development
- microbial community analysis and characterisation
- norovirus and Hepatitis A virus testing in shellfish and horticultural products
- toxoplasma testing in meat and meat products
- novel bioreceptor development for food safety hazards (chemical and pathogen)
- bacteriophage as biocontrol agents of food-borne bacteria
- bacteriophage as environmental indicators of faecal pollution
- serological testing for food-borne hazards
These tests and services can be carried out in conjunction with:
- surveys for prevalence of food-borne micro-organisms (bacterial, protozoan and viral)
- process validation
- HACCP
- hygiene assessment
- sanitation validation
- challenge tests
- storage trial and shelf-life determination.
Contact
Valeria Torok – Food microbiology
Phone: (08) 8429 0912
Email: valeria.torok@sa.gov.au
