| | Introduction | Capabilities and expertise
Introduction
Food microbiology staff provide expertise to the agri-food industry in food analysis to achieve food safety, regulatory and market access objectives. The laboratory performs a number of analyses to determine the microbial quality and safety of various foods. Staff interpret laboratory results to provide agri-food industry stake holders with reliable information.
Projects carried out by the laboratory focus on food safety. The projects are designed to determine the prevalence of bacteria, especially food pathogens, at different stages in food processing. Project results are used to evaluate industry practices, establish interventions or control points and determine the safety and perishability of food. Project results are communicated to clients, partners and stakeholders by giving presentations at scientific and industry meetings and publishing results in peer reviewed journals and industry publications.
The laboratory collaborates with colleagues in the food industry, scientific community and regulatory agencies to achieve common food safety and market access objectives. Partners include the Canadian Food Inspection Agency, University of Alberta, Agriculture and Agri-Food Canada, Food Processing Development Centre, Regional Health Authorities, food processors and provincial regulatory services.
For more information please contact the Chemistry and Food Unit Head, Kevin Webster, or the Food Microbiology Scientists, Gary Gensler and Deana Rolheiser.
Capabilities and Expertise
Microbial Quality
Aerobic Place Count
Anaerobic Plate Count
Coliforms
Escherichia coli
Lactic Acid Bacteria
Yeast and mold
Food Pathogens
Salmonella spp.
Escherichia coli O157:H7
Shiga toxin-producing E. coli
Listeria monocytogenes
Campylobacter spp.
Staphylococcus aureus
Antibiotic residues
Disk Assay
Food Safety/perishability
pH
Water activity
Alkaline Phosphatase in milk
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