Microorganisms can originate from health care personnel and from environmental sources (Air and surfaces).A regular Micro Testing program can provide insight to a potential problem long before it brings production to a halt. Microbial contaminants found in the environment can be devastating to a final product in any production industries. Air can play a role as a reservoir for microorganisms. In addition to Air Monitoring, now a days Compressed Air monitoring is growing fast as compressed air is generally used in pharmaceutical mainly for medical device.

product and environment should be free from Microbial Contamination:

Pathogenic microorganisms can cause infections or intoxications, plays role in biodegradation and cause food spoilage and can possibly harm health and beauty of the consumers.

Water Analysis
  • Drinking-Water Analysis as Per IS 10500:2012: It includes water from any sources e.g. Bore well water, River water, Pond Water, Well water etc.
  • Packaged Drinking water Analysis as IS 14543:2016
  • Packaged Mineral Water Analysis as per IS 13428:2009
  • Swimming Pool Water Analysis as Per IS 3328:1993 RA 2003
  • Irrigation Water Analysis as Per IS 11264:1986, RA 2009
  • Reagent Grade Water Analysis as Per IS 1070:1992, RA 2008
  • Process Water as Per IS 4251:1967
  • Purified Water as per USP/IP/BP
  • Other waters- E.g. Cooling tower water, Boiler water, recreational water etc.
What to be tested ?
  • Microorganisms/Contaminants involved in food spoilage are:  Escherichia coli
  • Staphylococcus aureus
  • Pseudomonas aeruginosa
  • Bacillus cereus
  • Clostridium perfringens
  • Clostridium botulinum
  • Vibrio cholerae
  • Vibrio parahaemolyticu
  • Salmonella species
  • Shigella species
  • Listeria monocytogens
  • Total Bacteria
  • Yeast & Mould

Why your product or environment shall be tested:

To ensure the product’s safety to foresee the microbiological risk linked to deterioration

Above microorganisms can lead to spoilage of below foods

  • Meat & Meat products
  • Fish & Fish products
  • Bakery Products
  • Milk & Milk Products
  • Raw fruits and vegetables
  • Thermally Processed Products such as Retort and MATS product
  • Ready to eat/serve food
  • Ready Prepared meals
  • Frozen fruits & vegetables
  • Ready to serve/drink beverages

How these can be evaluated

By carrying out analysis of the product by national/international standards such as Indian Standards, BAM (Bacteriological Analytical Manual), APHA (American Public Health Association), AOAC (Association of Official Agricultural Chemists).

  • Total Plate Count/ Total Bacterial Count/ Aerobic Microbial Count/ Total Viable Count/ Total Aerobic Microbial Count
  • Yeast & Mould Count
  • Detection and Enumeration of Escherichia coli
  • Detection and Enumeration of Staphylococcus aureus
  • Detection of Pseudomonas aeruginosa
  • Detection and Enumeration of Bacillus cereu
  • Detection and Enumeration of Clostridium perfringens
  • Detection and Enumeration of Clostridium botulinum
  • Detection of Vibrio cholerae
  • Detection of Vibrio parahaemolyticus
  • Detection of Salmonella species
  • Detection of Shigella species
  • Detection of Listeria monocytogens
Speciality Analysis:
  • Speciality and chemical products are analysed to support the customer for research & development, for quality assurance and to comply with regulatory standards
  • Migration tests of packaging material as per EU No.10/2011 guidelines & IS 9845:1998
  • Assay/Purity of various chemicals
  • Treatability studies for waste water plants
  • Technical support for proper functioning of waste water plants
  • Stability studies
  • Fertilizer analysis
  • Consumer Products
  • Challenge Test Study
  • Shelf life Study
  • Efficacy test.