Consulting

Technical-Scientific Consulting

LABTERMO provides customized technical-scientific consulting to support regulatory compliance, R&D and innovation, and production demands in the food, pharmaceutical, cosmetic, and related industries.

Our support includes regulatory interpretation, development and review of experimental protocols, microbiological data interpretation, critical analysis of non-conformities, investigation of process failures, alignment with national and international standards, and the development of new products.

We are distinguished by our commitment to scientific rigor combined with practical experience, delivering precise, safe, and feasible solutions tailored to each company’s operational context. Consulting services can be conducted either on-site or remotely, with ongoing technical support.

Examples of Completed Projects

Improving the Quality of Tropical Fruit Juices Using High Pressure and Contaminant Control

Application of high-pressure technologies and microbiological control strategies to reduce contaminants while preserving sensory and nutritional attributes.

Thermal Process Validation in Autoclaved Food Products

Ensuring microbiological safety and stability in heat-treated foods, maintaining product quality.

Contamination and Thermal Resistance of Heat-Resistant Molds in Packaged Foods

Investigated persistence of resistant molds post-thermal processing to enhance food preservation methods.

Survival of Alicyclobacillus acidoterrestris in Hot-Filled Orange Juice Under Different Storage Temperatures

Assessed microorganism survival, guaiacol production, and deterioration to optimize shelf life.

Thermal and Sanitizer Resistance of Leuconostoc mesenteroides

Tested resistance in food matrices and process lines, with and without dextran.

Sanitizer Efficiency Against Food Contaminants

Evaluated microbial reduction effectiveness on food and contact surfaces.

Biological Indicators for Thermal Sterilization Validation in Heat- Processed Foods

Developed and standardized biological indicators for continuous sterilization processes.

MIC and Time-Kill Studies of Antimicrobial Agents

Determined inhibitory concentrations and kill times for standard microbial cultures.

Spoilage in Vacuum-Packed Beef: Mechanisms and Influencing Factors

Identified contamination sources and spoilage contributors to enhance shelf life.

Thermal Processing of Flexible Food Packaging (Pouches and Trays)

Defined appropriate parameters to ensure microbiological stability during storage.

Survey of Psychrotrophic Yeasts in Orange Juice Processing Lines

Identified prevalent isolates and tested chemical resistance to guide sanitation practices.

Predictive Modeling of Psychrotrophic Clostridium Growth

Developed FAPESP-funded models based on storage temperature, time, and initial load.

Spoilage Study in Enteral Foods

Analyzed microbiological and physicochemical stability for product improvement.

Thermal Sterilization of Tomato Paste Against Heat-Resistant Molds

Developed processes targeting fungal inactivation to improve shelf life.

Control of Spore-Forming Bacilli in Fermented Milk Lines

Focused on microbial risk reduction and product stability improvement.

Pasteurization Parameters for Cream Cheese

Defined thermal processes with/without nisin to ensure food safety.

Validation of Rapid Kit for Yeast Quantification in Industrial Fermentation (FAPESP PIPE 15/226991)

Developed a national kit for viable yeast detection with real-time monitoring.

Microbiological Monitoring of Liquid Sugar Production

Reviewed contaminant analysis methods and process zoning for FSSC22000 compliance.

Genetic Sequencing for Bacterial Identification in Food

Applied sequencing techniques for traceability, quality control, and safety.

Thermal Process Validations and Microbiological Studies

LABTERMO, as an expert in industrial biosafety, conducts physical and biological validations of thermal processes in production lines. Activities include:

Thermal distribution mapping (TSA)
Heat penetration tests
Use of bioindicators in processing lines
Thermal modeling for sterilization, pasteurization, or commercial stabilization

All analyses are performed using in-house equipment such as data acquisition systems, thermocouple calibrators, and thermal tracking devices, in compliance with ANVISA, MAPA, and international standards. Detailed technical reports and certificates are provided to support regulatory filings.

Most Requested Validations and Studies

Biological Validation of Thermal Processes with Bioindicators

Including mold spore encapsulation to test continuous pasteurization in tomato products.

Validation Against Target Pathogens (e.g., Salmonella, Listeria)

Specialized services ensuring microbial inactivation of industry-relevant pathogens.

Physical Validations of Drying, Cooking, Baking, and Roasting

Verification of thermal transformation stages to ensure consistent and compliant results.

Support in HACCP and GMP Program Implementation

Consulting to align processes with Good Manufacturing Practices and Hazard Analysis Critical Control Points (HACCP).

Challenge Tests

Development and execution of microbiological challenge tests simulating worst- case contamination scenarios.

Validation of Cleaning, Sanitization, and Microbiological Monitoring Methods

Tailored studies for hygiene efficacy in food production environments.

Temperature Distribution Studies

Thermal mapping of equipment and environments to validate processes per regulatory demands.

Microbiological Evaluation of Finished Products

To ensure product safety and stability, LABTERMO conducts microbiological
assessments of finished goods and packaging, evaluating:

Shelf-life
Preservative efficacy
Packaging integrity
Compliance with sanitary regulations

Tests include identification and quantification of spoilage and pathogenic
microorganisms such as:

Spore-forming bacteria (mesophilic and thermophilic)
Psychrotrophic and heat-resistant molds and yeasts
Lactic acid bacteria, among others

We also perform challenge tests and simulations under extreme storage/transport conditions. The data generated supports technical decisions, product positioning, regulatory strategy, and market expansion.

Common Microbiological Issues in Finished Food Products

Finished food products may suffer from microbiological and physicochemical failures that affect their safety, quality, and shelf life. Common causes include:

Contamination by spoilage or pathogenic microorganisms
Ineffective thermal treatments
Inadequate cleaning and sanitation

Microbiological analysis is essential to identify these issues and guide corrective actions.