Identification of pathogenic organisms
When food spoilage and pathogenic organisms are found, rapid responses are crucial. Moreover, it is often essential to identify of the causal microbe and determine its source. Research institute can support companies with swift isolation, identification and diversity analysis of cultures from foods, ingredients, and the processing and packaging chain.
DNA-based methods, including real-time PCR, enable rapid and specific detection and quantification of micro-organisms. Conventional methods rely on growth of micro-organisms on agar media and biochemical characterization of isolates and usually do not meet the requirements of the food industry.
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