MLSBioDNA Ltd is offering microbiology testing of food products for quality control purposes. Testing is done to satisfy microbiological criteria for various foodstuffs as described in EU regulation 2073/2005.

MLSBioDNA Ltd also offers its services for environmental monitoring in hotels and food producer industry as part of their HACCP system. Consultancies can be offered upon request by client.

Microbiology tests offered include:

• Total aerobic counts - ISO 4833:2003
• Coliform enumeration - ISO 16649-2:2001
• Escherichia coli enumeration - ISO 16649-2:2001
• Salmonella detection - ISO 6579:2002
• Staphylococcus aureus enumeration
• Listeria monocytogenes detection and enumeration
• Campylobacter jejuni detection
• Bacillus cereus detection
• Vibrio cholerae detection
• Moulds

These organisms are identified both by conventional microbiological techniques and/or by molecular techniques which can be further extended to confirmation of the isolated organisms. For any further details and pricing please enquire.

MLSBioDNA Ltd also tests for Methicillin-resistant Staphylococcus aureus (MRSA) in clinical samples and for screening food handlers. Testing is done using conventional microbiology followed by identification using molecular techniques.

MLSBioDNA Ltd is the ONLY food testing company that has ISO 17025 accreditation on food testing in Malta. This guarantees high quality testing following SOPs as stipulated by law, rigorous quality control and traceability of results. MLSBioDNA Ltd is also looking forward to introducing other tests for GMOs and adulteration of various foods.

Sample Submission

Sampling in Malta can be done by one of our scientists on site. Food specimens should be sent for examination in a sterile leak proof container. Please, send 30g of specimen for each test requested. Sampling instruments such as scalpels and knives used to cut the food are to be sterile. Each sample is to be sealed properly and labelled clearly including the name of the food, name of the sampling officer, date of sampling and a unique identifier. These details should match those given on the submission form.

Samples should be transported and stored under conditions that inhibit deterioration and changes in microbial numbers. Frozen foods need to be kept frozen as far as possible while refrigerated foods should be kept below 8°C but not frozen. Hot and warm samples should be kept separately from other food samples and cooled quickly to 8°C or below. Dried and
canned foods need not be cooled but should be stored and transported at a temperature
less than 40°C.

Chilled and frozen samples should be delivered to the laboratory in an insulated container on ice, as soon as possible together with the correctly completed submission form.