Food industry

Microbial analysis of foods is an integrated part of management of microbial safety in the food chain. Both control authorities and individual food business operators use microbial analysis for the purpose of monitoring of the actual situation and trend analysis in order to detect emerging mrisks. Also for compliance testing to defined microbiological criteria or assessment of the performance of management strategies based upon Hazard Analysis Critical Control Points (HACCP), microbial analysis is a valuable tool. Compact dry is suggested for detection of the predicted microbial contamination in samples, to get a fast result with the lowest cost.
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