Pathogenic germs
Pathogenic germs are microorganisms that can lead to food infections or food poisoning in humans due to their pathogenic properties or toxins. According to Regulation (EC) 2073/2005, they must not be present in food or may not exceed maximum levels.
To avoid food contamination with pathogenic germs it is not enough to merely examine the end products. The task must also include the regular sampling of the production environment (monitoring).
The detection of pathogenic germs is one of the most important tasks of consumer health protection.
A good monitoring system can identify, for example, unwanted changes in the manufacturing process, allowing suitable corrective measures to be implemented in a timely fashion!
muva kempten GmbH will be pleased to support you in the analysis of your products, raw materials and environmental samples. In addition to classic culture microbiology, we also provide molecular biological and immunological methods for the detection of pathogenic germs and their toxins.
Our range of tests includes, for example:
- Listeria monocytogenes
- Salmonella
- Cronobacter
- Coagulase positive staphylococci
- Bacillus cereus
- Clostridium botulinum, Clostridium perfringens
- Legionella
Contact persons
Moritz Dobrowitsch
Deputy head of department
microbiology - hygiene
Tel. +49 (0) 831/5290-306
moritz.dobrowitsch(at)muva.de
Dr. Maximilian Moravek
Scientific and technical director
Tel. +49 (0) 831/5290-384
maximilian.moravek(at)muva.de
