6. Cooked Food - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    Cooked Food

    Ready to eat food is defined as food that can be consumed directly without further preparation or treatment. RTE food can be of animal and plant origin. Since RTE foods are consumed without additional treatment, a risk of foodborne disease outbreaks linked to the consumption of RTE food are high if the food was improperly handled.

    EFRAC’s facilities include different branches of research and analysis, microbiology, research and development for food. EFRAC is Highly Equipped Food Testing Division and known for providing Accurate and Precise Food Testing Results with Quickest Turn Around Time. At EFRAC the dedicated analytical team is equipped with the necessity state-of-the-art facilities and technical expertise to ensure complete food safety for future generations.

    PARAMETERS

    • Total Plate & Coliform counts
    • Yeast & Mold count
    • Detection & Enumeration of S. aureus
    • Faecal Streptococci count, Detection & Enumeration of E. coli
    • Enumeration of Pseudomonas spp.
    • Detection of Salmonella spp.
    • Detection of Shigella spp. & C. perfringens
    • Detection of V. cholerae & V.parahaemolyticus.

    METHOD OF ANALYSIS

    • IS
    • ISO
    • BAM
    • APHA

    INSTRUMENTS

    • Autoclave
    • Laminar Air Flow
    • Biosafety Cabinet
    • Incubator
    • CO2 incubator
    • Hot Air Oven
    • Microscope
    • RT-PCR
    • ELISA