ProbionalytiX Labs - Food Safety, Challenge Study

PROBIONALYTIX LABS TECHNICAL SERVICES

Pathogen Challenge Testing

Spoilage Organism Challenge Testing

Spoilage Organism Challenge Testing

Salmonella: Assess the growth or survival of Salmonella in food products.

Listeria monocytogenes: Evaluate how Listeria monocytogenes behaves in refrigerated foods.

E. coli O157: Determine the survival or growth rate of E. coli O157 in various food matrices.

Staphylococcus aureus: Test for the growth of Staphylococcus aureus and its toxin production.

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Spoilage Organism Challenge Testing

Spoilage Organism Challenge Testing

Spoilage Organism Challenge Testing

Mold and Yeast: Identify the potential for mold and yeast growth under specific storage conditions.

Lactic Acid Bacteria: Evaluate the impact of lactic acid bacteria on product shelf life.

Bacillus spp.: Determine the behavior of Bacillus species in food products.

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Shelf Life Studies

Spoilage Organism Challenge Testing

Preservative Efficacy Testing

Accelerated Shelf Life Testing: Assess the longevity of food products under accelerated conditions to predict actual shelf life.

Real-Time Shelf Life Testing: Monitor food products over time under normal storage conditions to determine shelf life

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Preservative Efficacy Testing

Probiotic Stability and Interaction Studies

Preservative Efficacy Testing

Antimicrobial Agents: Evaluate the effectiveness of preservatives or antimicrobial agents in inhibiting microbial growth in food products

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Temperature Abuse Studies

Probiotic Stability and Interaction Studies

Probiotic Stability and Interaction Studies

Temperature Variations: Assess the impact of temperature fluctuations on the microbial safety and quality of food products.

Thermal Processing Validation: Validate thermal processes to ensure microbial safety.

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Probiotic Stability and Interaction Studies

Probiotic Stability and Interaction Studies

Probiotic Stability and Interaction Studies

Viability of Probiotics: Assess the survival of probiotic strains in food products during storage.

Interaction with Food Matrix: Determine how probiotics interact with other ingredients and the food matrix

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Challenge Studies for Novel Ingredients

Challenge Studies for Novel Ingredients

Challenge Studies for Novel Ingredients

New Formulations: Test how new ingredients or formulations affect the microbiological safety and stability of food products.

Functional Foods: Evaluate the microbiological safety of foods with added health benefits, such as functional foods.

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Packaging Studies

Challenge Studies for Novel Ingredients

Challenge Studies for Novel Ingredients

Modified Atmosphere Packaging (MAP): Evaluate the impact of MAP on microbial growth and product shelf life.

Vacuum Packaging: Determine the effects of vacuum packaging on the survival of spoilage organisms and pathogens

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Hygiene and Sanitation Efficacy Studies

Challenge Studies for Novel Ingredients

Hygiene and Sanitation Efficacy Studies

Sanitation Protocols: Assess the effectiveness of cleaning and sanitation protocols in reducing microbial contamination.
Wipes, Disinfectants etc

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