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Analysis:
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Evaluation of antiseptic and disinfectant efficacy (accreditated tests):
- bactericidal efficacy (European standard EN 1040, EN 1276, EN 1656, EN 13697 and French standard NF T 72-300)
- fungicidal efficacy (European standard EN 1275, EN 1650, EN 1657, EN 13697 and French standard NF T 72-300)
- sporicidal efficacy: EN 13704 (food industry and public authority efficacy)
- virucidal efficacy against bacteriophages : European standard EN 13610 (food industry efficacy)
Analysis of pharmaceutical products:
- Microbiological inspections of non sterile products: European pharmacopoeia chapters 2-6-12 and 2-6-13 (1997)
- Challenge tests
- Microflora inhibition tests / security tests, according to European pharmacopoeia
Water inspections:
- Counting of revivable microorganisms, coliforms and E. coli, enterococcus, anaerobic sulfito-reducing spores and pathogenic staphylococcus...
- Rinse water inspections to ratified cleaning and disinfection processes
Analysis of food products:
- Search of process hygiene requirements: enterobacteria, coliforms, E. coli, coagulase + staphylococcus, anaerobic sulfito-reducing organisms, aerobic mesophilic microflora, Pseudomonas spp., yeasts and moulds...
- Search of food requirements: Listeria monocytogenes, salmonella, E. coli O157, Enterobacter spp., staphylococcus enterotoxins...
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Services:
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Assistance in hygienic diagnosis:
Hygienic diagnosis = arrangements to insure hygiene of components in contact with manufacturing products during processing. Suitable to materials, equipments, offices, environment, persons and processes.
Assistance in HACCP setting up:
HACCP = Hazard Analysis Critical Control Point is a systematic preventive approach to food safety that identifies potential food safety hazards, so that key actions can be established, taken, followed and uptaded to reduce or eliminate the risk of the hazards being realised.
Assistance in food safety:
Food safety = insurance that consumers will not be injured by food prepared or eat according to normal use.
Training courses:
Trainings in microbiology, disinfection, hygienic processes or food safety.
Ex: microbes - biofilms - pathogenic microbes and main food illnesses - disinfectants and disinfection - industrial hygiene - HACCP...
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