Spoilage organisms

In addition to the detection of pathogenic microorganisms, it is important to monitor typical spoilage organisms in order to reduce losses during production.

All kinds of commodities are potentially at risk of contamination by spoiling organisms and pathogens. Spoilage organisms have no toxic effects, but may alter taste, smell, appearance and shelf life of foodstuffs and are therefore a major economic problem. To avoid losses or recalls, it is important to test for spoilage organisms in all areas of production.

Therefore, R-Biopharm offers reliable kits for the analysis of meat and meat products, dairy products, eggs and egg products, vegetable, fruits, herbs and spices, beverages, cereals and cereal products as well as prepared meals. Well-established methods for on-site testing are classic microbiological testing, highly specific detection with real-time PCR, or confirmation of bacterial toxins by ELISA tests.

Beverage spoilage

Spoilage organisms are a major problem especially in the beverage industry. Spoilage bacteria and yeasts may cause turbidity and off-flavors in beverages. For fast and specific screening and detection of microbiological spoilage parameters in beverages, a wide product line of qPCR kits is offered.