On the most basic level, Marshfield Food Safety works with companies to conduct microbiological and basic chemistry testing that is required to obtain a certificate of analysis for ready to eat and raw products at certain stages of processing. PCR
Polymerase chain-reaction (PCR) testing identifies major pathogens like E.coli 0157:H7, Listeria monocytogenes, Salmonella and Campylobacter by detecting the organism's DNA. This extremely rapid, accurate testing technology can detect as few as one bacterial organism per sample in as little as eight hours. PCR is several hours faster than standard tests now used in the food industry. Extremely rapid product testing for the major food pathogens using this technology will increase the food safety protection for the food industry and consumer.
Enzyme-linked immunoassay (EIA) reveals pathogens by detecting their protein. This technology is currently the cheapest and most widely used in the food industry.
Cultures from food sources are grown on plates and visually examined for pathogenic species. This is the time-tested method of detection. Organisms can also be isolated and/or quantified using plate counts or MPN methods.
Basic Chemistry testing for fat, water, protein and Ph are the most recently added services, made available to meet customer demand.
Shelf-life Verification allows clients to maximize stability of product and apply it to competitive pricing. Microorganism Strain Identification by Pulse-Field Gel Electrophoresis aids identification of spoilage organisms. Through strain identification, DNA is abstracted, multiplied and mapped to isolate certain strands or unique variances that could be causing problems in stability.
Services include but are not limited to:
Quality System Audits
Check Sample Programs
Process Control Chemistries
Other Process Control Parameter Measurements