Waterborne and foodborne diseases are a common, costly, yet preventable public health problem which can cause severe illness and even death. Food poisoning is frequently caused by bacteria and chemical residues in food that has been poorly manufactured, handled, stored or cooked. Thus, it is important to ensure food safety by testing not only foodstuff but also the food processing environment and water used for food processing.
Identification and quantification of chemical/drug residues
Total antibiotic residues screening in meat and egg
Species identification in the food product by Species-Specific PCR
Detection of food pathogens by PCR
Detection and enumeration of targeted pathogenic bacteria