Microbiology and Molecular Biology

Microbiological analyses and molecular biology on water, air, food

Chemiservice microbiological analysis laboratory deals with food safety and hygiene, environmental analysis, allergen and GMO testing

The microbiological analysis and molecular biology laboratory performs analyses on products for human and animal consumption by testing for germs that are indicators of hygiene and safety in accordance with current regulations.

  • Viable Bacillus Cereus count
  • Escherichia Coli and Coliforms count
  • Listeria Monocytogenes
  • Salmonella spp.
  • Moulds and yeasts
  • Enterobacteriaceae
  • Microorganisms at 30° C
  • Coagulase-positive staphylococci
  • Lactic acid bacteria
  • Pseudomonas spp.
  • Vibrio parahaemolyticus
  • Sulphite-reducing clostridia and spores
  • Clostridium perfringens
  • Enterococci
  • Fecal coliforms
  • Allergens
  • GMO

The Chemiservice chemical analysis laboratory performs microbiological and molecular biology analyses on drinking water, bathing water, swimming pool and waste water, all in accordance with the provisions of current regulations. 

  • Legionella spp.
  • Intestinal enterococci count
  • Escherichia coli and coliform bacteria
  • Vital microorganisms
  • Salmonella spp.
  • Fecal coliforms
  • Sulphite-reducing clostridia and spores
  • Clostridium perfringens
  • Fecal streptococci
  • Pseudomonas aeruginosa
  • Coagulase-positive staphylococci
Microbiological analyses on surfaces

The Chemiservice microbiological and molecular biology analysis laboratory analyses surfaces and equipment in food making environments to assess their hygiene conditions by counting indicator germs and testing for pathogens

Microbiological and molecular biology analyses on air

Thanks to the use of a SAS sampler, the microbiological and molecular biology analyses laboratory performs indoor air analysis in food making and work environments to assess their in order to evaluate their salubrity (total bacterial and enumeration of moulds).

Freshness and food safety assessment of fish products

Fish products are analysed by visual examination, as required by EC regulation 2406/96 through the detection of the Anisakis Parasite in fishery products at risk. On fish species with high levels of histidine are also performed the histamine determination examination using the ELISA technique.

HACCP consultancy

The Chemiservice laboratory implements own-check activity plans for companies within the food sector according to the HACCP method, courses for food experts, first and second-party inspections, and technical and legal consultancy.

Molecular biology

GMO testing of food and mandatory labelling

European Regulations 1829/2003 and 1830/2003 represent the current regulatory reference point for GMOs in Europe. One of the most important sections of the legislation concerns the obligation to label GMOs authorised for placing on the market.

In the case of authorized GMOs there’s no mandatory labelling when the percentage is  < 0,9% as opposed to the single food ingredient or a single food component as long as the presence of GMOs is accidental and inevitable (operators must prove to have adopted all the appropriate measures in order to avoid their presence). Unauthorized GMOs are illegal. 

The PCR technique and the qualitative Screening method of GMOs

The Screening investigation on foodstuffs is conducted via the Polymerase Chain Reaction (PCR) technique based on the identification of common elements on the genetically modified plants. The tool used is 7500 Fast Real-time PCR System by Applied Biosystem.

Advantages of the Polymerase Chain Reaction (PCR) technique

  • DNA’s thermal and chemical stability as opposed to the proteins
  • High sensitivity (it can detect, in theory, the presence of a single target molecule in the sample)
  • Technical simplicity and possibility to automate the system
  • Research of allergens in foods and in production environments

Some products or substances used in food production are a cause for allergies or intolerances in consumers and they may represent a health risk.

  • According to the law in force, indicating allergens on the label is mandatory: they must be highlighted with a different writing type as opposed to the other ingredients for size, style or color so as to allow to rapidly spot their presence.
  • Indicating the presence of allergens is also mandatory for unpacked products and for products destined to restaurants, cafeterias and bars.

The monitoring of allergenic substances is done directly on food products, on environmental swabs and on rinse waters from cleaning to search for tracks of allergens on working surfaces and on the utensils of the production companies.
The search for allergens can be direct via the ELISA Test or indirect via PCR Real Time.

  • Cereal containing gluten and derivative products
  • Shellfish and shellfish-based products
  • Eggs and egg-based products
  • Fish and fish-based products
  • Peanuts and peanut-based products
  • Soy and soy-based products
  • Milk and derivative products
  • Nuts and derivative products
  • Celery and celery-based products
  • Mustard and mustard-based products
  • Sesame and sesame-based products
  • Sulfur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/l expressed as SO2
  • Lupin beans and lupin-bean-based products
  • Mollusks and mollusk-based products.
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Lab for microbiological analyses and molecular biology

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