Control methods to detect bacterial and fungal contamination in food products

The microbiological safety of food must be guaranteed at all levels of the food supply chain. One of the fundamental objectives of control systems is to detect the presence of pathogens in raw materials or in production lines. PTP has developed DNA-based molecular methods able to recognize the presence of potential risks with high sensitivity and rapidity. This makes it possible to optimize times and increase product safety.

Tests are applicable to fresh, frozen or cooked products, specific ingredients and finished products, which can be certified through the DNA CONTROLLATO brand.

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