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PROTECT YOUR CONSUMERS AND YOUR BRAND

Confectionery & Chocolate

As a chocolate or confectionery maker, you want a streamlined quality control process with reliable reagents and accurate results you can trust.

Confectionary & Chocolate Testing

Protect your consumers and your brand with our suite of solutions that provides quick detection of pathogens and viral contaminants. You get rapid results, faster response time when a contaminant is detected, and improved laboratory efficiency, which gives you back time and cost savings.

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Resources

SALMONELLA: A HARDY FOODBORNE PATHOGENIC BACTERIA

Salmonella is a genus of gram negative bacilli belonging to the Enterobacteriaceae family and composed of 2 species, Salmonella bongori and Salmonella enterica. Salmonella is one of the main causes of diarrhoeal diseases and foodborne illnesses. It can be present in animals and food materials and is robust in that it can survive several weeks in a dry environment and several months in water.

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FOOD MICROBIOLOGY STANDARDS UPDATED NEWSLETTER N°24 (MARCH 2022)

Food Microbiology: Normative, regulatory and bioMérieux validations updates. We are pleased to provide our latest edition of Food Microbiology Standards Update NEWSLETTER N°24 (March 2022).

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ENVIRONMENTAL PATHOGEN MANAGEMENT: WORKING TOWARD A PREVENTIVE MODEL

Environmental Pathogen Management (EPM) is an increasingly important food safety pre-requisite program as Regulatory Bodies move towards more preventive controls in food manufacturing.

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