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Home > All Service > Environmental Test > Microbial Detection >
微生物检测



Business introduction

 

   Foodborne diseases caused by foodborne pathogenic microorganisms are a core issue in food safety. Foodborne pathogenic microorganisms can be transmitted through contact surfaces, water, soil, air, excreta, food, etc., thereby contaminating any link in the food chain from farm to table. Due to its wide variety, wide range of sources, and great harm, it has the characteristics of mass, explosion, wide range of host, fast transmission speed, strong social influence and difficult control. It is an important factor causing food safety hazards, and it will endanger human health in severe cases. Even the social stability has caused huge economic losses. The history of food safety prevention and control proves that with the development of society, laws and regulations are constantly improving. After solving or basically solving the illegal addition of food additives, food safety problems caused by foodborne pathogenic microorganisms are more prominent.

 

Service Content:

 

Testing standard:

   ·GB 4789.40-2010 Food Safety Standards Food Microbiology Inspection Enterobacter sakazakii Test

   ·GB 4789.13-2012 food safety standards Food microbiology test Clostridium perfringens test

   ·GB 4789.38-2012 food safety standards Food microbiological examination Escherichia coli count

   ·GB 4789.3-2010 food safety standards Food microbiological examination Coliform count

   ·GB 4789.30-2010 food safety standards Food microbiology test Listeria monocytogenes test

   ·GB 4789.39-2013 food safety standards Food microbiology test Fecal coliform count

   ·GB 4789.7-2013 food safety standards Food microbiology test Vibrio parahaemolyticus test

   ·GB 4789.10-2010 food safety standards Food microbiology test Staphylococcus aureus test

   ·GB 4789.2-2010 food safety standards Food microbiology test Total number of colonies

   ·GB 4789.15-2010 Food Safety Standards Food Microbiological Testing Mold and Yeast Counting

   ·GB 4789.35-2010 food safety standards Food microbiology test Lactic acid bacteria test

   ·GB 4789.4-2010 food safety standards Food microbiological examination Salmonella test

   ·GB 4789.26-2013 food safety standards Food microbiological testing Commercial sterility testing

   ·GB 4789.5-2012 food safety standards Food microbiology inspection Shigella test

   ·GB 4789.14-2014 food safety standards Food microbiology test Bacillus cereus test

   ·GB 4789.11-2014 food safety standards Food microbiology test β-hemolytic streptococcus test

   ·GB 4789.41-2016 Food Safety Standards Food Microbiology Inspection Enterobacteriaceae Inspection

   ·《Cosmetics Safety Technical Specification》(2015 Edition)

   ·《Cosmetics Safety Technical Specification》(2015 Edition)

   ·《Chinese Pharmacopoeia 》(2015 Edition)

 

Test items:

   ·Enterobacter sakazakii

   ·Clostridium perfringens

   ·Escherichia coli

   ·Coliform

   ·Listeria monocytogenes

   ·Fecal coliform

   ·Vibrio parahaemolyticus

   ·Staphylococcus aureus

   ·Total number of colonies

   ·Mold and yeast

   ·Lactic acid bacteria

   ·Salmonella test

   ·Commercial sterility test

   ·Shigella

   ·Bacillus cereus

   ·Beta-type hemolytic streptococcus

   ·Enterobacteriaceae test

   ·Heat-resistant coliform

   ·Pseudomonas aeruginosa

   ·Microbial Limit

 

Our advantage:

  ①NBTS has qualified and experienced professional technical team to provide you with professional advice and services.

 

  ②NBTS has advanced laboratory equipment to ensure accurate and reliable test data.

 

  ③NBTS provides a one-stop test and certification solution with online online services around the world.

 

  ④NBTS is your trusted third-party testing and certification organization and a certificate of your quality.

 

Service Process:

 

  Telephone communication or interview-----Send sample evaluation-----contract signing (payment) ------ issue report ------- after-sales technical service

Microbial Detection
   Due to its wide variety, wide distribution, strong metabolic capacity, rapid growth and reproduction, easy cultivation, easy variability and strong adaptability, microbes exist in various aspects such as food processing and catering, and microb
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