Microbiological Analyses

Fit For Human Consumption

The Total Plate Count is a general indicator of the total amount os aerobic bacteria present. As the Total Aerobic bacterial count increases beyond several hundred thousands of counts.  Decomposition develops rapidly as bacterial growth enters logarithmic phase. This Decomposition is apparent by Off-Odor.  Coliforms and Gram Negative bacterial organisms which are indicators of Sanitation and food product handling.  Coliforms are found in nature and man as well as animals. Fecal Coliforms are mammalian in nature either from man or a mammal.  E. coli is considered a human fecal Coliform marker and this being present in a ready to eat food product is a problem and is a HACCP ( Hazard Analysis Critical Control Point ) regarded organism.  E. coli should not be detected in normal fresh wholesome non-meat products.  Hands – feces – hand product contact is the primary vector suspected when E. coli is present in a finished Ready to Eat or Seafood product.  There is no Regulatory tolerence for Salmmonella/25 grams and Listeria/25grams.  The State of Florida considers Listeria Monocytogenes to be a Human Pathogen but the USDA considers and Listeria presence to be not acceptable.  Production plant remediation of Listeria may be a difficult process and should be understood in order to eradicate and control this bacteria.  Mold and Yeast are spoilage organisms and if Mold growth is present inthe Vegetative state as visible Mold this is considered a form of Decomposition  These series of Microbiological test are used to assess the overall quality and projected shelf-life of a food product

Export Health Certificate

Kappa Laboratories performs full documentation and summary of reports. We Notarize the Export Health Certificate to countries worldwide. 25 years of Claim Analyses Experience. The Laboratory of Choice for Major Export and International Firms.Chemical Analysis includes – Product Fingerprinting – Scromboid Toxins in Seafood – Indole and Toxins Decomposition Markers – Salmonella – Listeria – E. coli – mold / Yeast – Cosmetic – Pharmaceutical – Nutritional and Eviornmental areas.