10. Fish & Sea Foods/Egg & Egg Products - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    Fish & Sea Foods/Egg and Egg Products

    Fish & sea foods are very perishable, high-protein food that typically contains a high level of free amino acids. Microbes easily metabolize these proteins causing spoilage and intoxication. Freshly laid eggs are generally sterile, particularly the inner contents. However the shells get contaminated from the environmental sources such as fecal matter of the bird, beddings, by the handlers. Cracks in egg shell is a potential source of microbial contamination and spoilage.

    PARAMETERS

    • Total Plate count, Coliform count
    • 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.
    • Detection of C. perfringens.


    METHOD OF ANALYSIS

    • IS
    • ISO
    • BAM
    APHA


    INSTRUMENTS

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