In addition to a wide range of hygiene controls on pathogenic germs in food, we also investigate honey-relevant parameters such as its antibacterial activity, the occurrence of clostridia (Clostridium botulinum is the cause of botulism), or the number of (osmotolerant) yeasts and moulds as quality-assuring parameters.
Do you have further questions about microbiological analyses? Please do not hesitate to contact us:
Tel: +49 (0)421 / 59 66 070
We offer microbiological analyses in the following product groups. Please find our complete scope of services: