Solutions for Detection
Mycotoxins and Microbiology
Mycotoxin detection and microbiological analysis are critical aspects of quality control in many processes, from production to distribution of dairy products.
Our mycotoxin analysis solutions are designed to accurately identify and quantify toxic substances produced by fungi that can contaminate milk and milk products.
Our solutions in microbiology are comprehensive and include efficient methods for detection and identification of microorganisms such as coliforms, Salmonella, Listeria and staphylococci, among others. In addition, we offer support for analysis of the total count of aerobic microorganisms, yeasts and molds, contributing to greater control of the quality of milk and its derivatives.
Supplies and culture media for microbiology
To assist in the collection and transport of samples, we offer appropriate swabs with specific culture media that preserve and facilitate the growth of bacteria during transport. These products are ideal for collecting samples from different surfaces and environments, ensuring more accurate and reliable results in microbiological analyses.
The chromogenic and selective solutions that we provide facilitate the differentiation and identification of bacteria in culture plates. These media allow for quick and easy visual analysis of bacterial colonies, simplifying the process of identifying possible contaminants in dairy products.
Why perform mycotoxin and microbiology analysis?
Assessing the presence of Lactobacillus and other beneficial microorganisms is crucial for the development and quality of fermented products such as yogurt and cheese. Our solutions offer specific media that favor the growth of these bacteria and facilitate their identification and quantification.
Principais Casos de Uso
Here is a list of the main use cases for these products:
- Detecção de micotoxinas: Identificação e quantificação de substâncias tóxicas produzidas por fungos que podem contaminar o leite e seus derivados.
- Análise microbiológica: Avaliação da presença de micro-organismos, como coliformes, Salmonella, Listeria e estafilococos, em produtos lácteos.
- Contagem de micro-organismos aeróbios, leveduras e bolores: Monitoramento do crescimento e presença desses micro-organismos nos produtos lácteos para garantir a qualidade e a segurança.
- Coleta e transporte de amostras: Utilização de swabs específicos com meios de cultura apropriados para preservar e facilitar o crescimento de bactérias durante o transporte.
- Diferenciação e identificação de bactérias em placas de cultura: Utilização de soluções cromogênicas e seletivas para análise visual rápida e fácil das colônias bacterianas.
- Avaliação da presença de Lactobacillus e outros micro-organismos benéficos:
Identificação e quantificação de bactérias importantes para o desenvolvimento e a qualidade de produtos fermentados, como iogurtes e queijos.
Depoimentos de Clientes Satisfeitos
