Microbiological analyses
While microorganisms are beneficial in some foods, they can be harmful in other products. They can lead to spoilage and, in the worst case, pose a health risk.
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.
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