Microbial load refers to the number and type of microorganisms that contaminate an object or organism. Microbial loads are typically expressed in units such as bacteria per food unit, colony-forming units (CFU).
It serves to reduce the microbial load on fresh fruits and vegetables, increase hygiene and extend shelf life. Many fruits are greatly spoiled by mold growth. Fruits react differently to radiation depending on the dose. A small dose combined with refrigeration provides a significant reduction in mold damage on fruits such as strawberries and apples.
If packaged food is contaminated at any stage from farm to fork, it becomes the cause of foodborne illness. The microbial load of raw materials such as raw fruits and vegetables, liquid milk, meat, eggs, flour, cereal grains should be within acceptable limits. In the case of perishable foods such as milk and meat, appropriate and adequate storage facilities should be provided.
Human foodborne infections traditionally occur through the consumption of animal-derived foods. Fresh fruits and vegetables are the primary vehicles for the transmission of foodborne infections. Therefore, it is recommended that raw fruits and vegetables be thoroughly washed and treated with food-safe chemicals to kill pathogens and reduce microbial load.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also services for determining the microbial load.
To get an appointment, to get more detailed information or to request an evaluation, you can ask us to fill in our form and reach you.
