Microbiological safety and stability are critical factors for the quality of food products and for regulatory compliance across the industrial sector. LABTERMO conducts a wide range of microbiological tests aimed at identifying pathogens and spoilage microorganisms that directly impact product shelf life, safety, and market acceptance.

Key targets include Salmonella spp., Listeria monocytogenes, Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, heat-resistant molds, psychrotrophic yeasts, and lactic acid bacteria — microorganisms commonly associated with economic losses, product recalls, returned batches, and risks to public health.

Beyond routine analyses, LABTERMO develops custom testing protocols for process validation, shelf-life studies, microbiological stability testing, phenotypic identification of contaminants, and the evaluation of emerging or hard-to-control microorganisms in processed foods. The scientific evidence generated in these studies guides strategic decisions related to product development, process reformulation, critical control point monitoring, and quality system implementation.

Our technical reports are prepared with scientific foundation and analytical rigor, delivering practical recommendations and effective mitigation actions to ensure product biosafety and competitiveness in the market.