Food Safety

Isolation and identification of microbes from complex foods can prove to be challenging  and often needs to be customised depending on the food matrix and microbe of interest. In our laboratory we can  perform microbial testing for foodborne pathogens, spoilage microorganisms or probiotic bacteria using conventional culture-based and biochemical methods as well as  some of the more rapid methodologies such as PCR.

Our research lab also has a strong focus on developing novel and rapid workflows for microbial identification using some of the more recent omics approaches. We have a well-equipped analytical laboratory to support this research.

At CASS we can also assess the microbial load in food samples by performing total plate counts and yeast and mould counts. We can also perform indirect measurements from environmental samples by  conducting ATP measurements. Assays for measuring metabolic activity of microbes exposed to different conditions of growth can also be performed.

Challenge studies are very useful in determining how different foods can support the growth of pathogenic or spoilage microbes. However, the experimental designs for challenge testing need to be considered on a case-by-case basis which requires a thorough dive into the process workflow. At CASS we can work with you  to choose the most relevant factors  (pH, temperature, storage period etc.) to perform challenge studies for your food product.

Novel formulations/applications for food preservatives or disinfectants used in processing environments need to be investigated for their antimicrobial efficacy. At CASS we can work around your needs and design experiments to challenge these antimicrobial with different microbes and microbial concentrations to check their efficacy using standard antimicrobial testing assays such as disk diffusion assays, broth microdilution assays, time-kill assays etc.

Our research lab has a keen interest in investigating the use of plant-based antimicrobials in foods and food –packaging to provide more sustainable alternatives to the food industry.