Food microbiology encompasses the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed meat, poultry, and egg products.
Pathogens in product, or harmful microorganisms, result in major public health problems worldwide and is one of the leading causes of illnesses and death.

Example of analyses offered:

• Spoilage organisms (e.g. Psychrophilic microorganisms, yeast, and mold)
• Indicator organisms (e.g. E. coli, coliforms, Staphylococcus aureus)
• Bacterial Pathogens (e.g. E. coli O157:H7, Salmonella, Listeria monocytogenes, Campylobacter spp., Clostridium spp., Shigella spp., Vibrio spp.)
• Shelf life testing
• Pathogen challenge testing for various food matrices

In water microbiology the water is contaminated when it contains a chemical or biological poison or an infectious agent.
Potability refers to the drinkability of water. When potable, it is fit for drinking. When unpotable it is unfit due to some contaminant or pollutant.

There are methods to detect bacterial contamination of water. The chief objective is to identify coliform organisms such as Escherichia coli. Their presence indicates that water contains fecal pollution and is unsafe for consumption.

All parenteral drugs, including many oral drugs, must go through rigorous microbiological testing in order to validate certain compounds by United States Pharmacopeia regulations.

Efficacy of Antimicrobial Preservative on Pharmaceutical Products Validation & analysis available to assess the efficacy of the preservative system across a wide range of product types including, Parenteral, Ophthalmic,Topical or Oral.

• Microbial Examination of Non Sterile Products
• Total viable aerobic counts
• Total viable microbial count
• Yeasts & Mould count
• Tests for specified microorganisms
• Escherichia coli
• Salmonella spp
• Pseudomonas spp
• Staphylococcus aureus
• Bile tolerant Gram-negative Bacteria
• Bacterial Endotoxin Testing

We’re the first laboratory in Costa Rica which provides services for medical devices.

• Environmental and surfaces viable particles
  Biocontamination of surfaces and air (environmental or compressed) are performed according to ISO Standards.
• Non-viable particles
  Counts are performed at different particle sizes according to customer needs using U.S.A. calibrated equipment.
• Bioburden testing
  As part of validation and revalidation of a sterilization process and/or as routine control of the manufacturing process for sterile medical devices the enumeration and characterization of viable microorganisms is critical. Procedures to establish the bioburden estimate according to ISO 11737-1 are performed in Microtec Laboratory within a QA program in order to obtain reliable results.

For more information on our services for life sciences contact info@labmicrotec.com

Microbial monitoring programs for controlled environments assess the effectiveness of cleaning and sanitization practices by and of personnel that could have an impact on the bioburden of the controlled environment. It will not and need not identify and quantitate all microbial contaminants present in these controlled environments. However, routine microbial monitoring should provide sufficient information to ascertain that the controlled environment is operating within an adequate state of control.

We perform airborne particle measurement and working  surfaces bioburden following ISO Standards.

We provide technical support and the necessary laboratory tests to maintain a food safety vigilance and prevention program to food services and hotels in Costa Rica.

A training course is given to food service personnel, and locations are visited to take samples and a to make a sanitary inspection in order to verify food safety, hygiene and disinfection measures. Along with the test results, an action plan is generated to suggest all the necessary corrective actions to be taken.

Training

The training course is imparted in two different modalities: The first option is two days (16 hour) long and allows time for various learning activities to reinforce learning. The second one is a condensed version which takes 8 hours. The topics addressed are as follows:

1. How to provide safe food
2. The microscopic world
3. Contamination and food allergies
4. The responsible employee in food handling
5. Buying and receiving salubrious food
6. How to store salubrious food
7. How to prepare the food
8. How to protect the food during service
9. The HACCP system principles
10. Plague management and healthy installations

The course is taught by Dr. José Antonio Gené, certified by the US National Restaurant Association, and Dr. Florencia Antillón, associate professor of food microbiology at the University of Costa Rica.