Microbiology is the study of all living organisms that are too small to be visible with the naked eye. This includes bacteria, archaea, viruses, fungi, protozoa and algae, collectively known as microbes.
Environments that produce or handle food or products for human consumption or application must adhere to strict hygiene protocols to ensure tight control of any microbes that may be present. Regular laboratory testing on swabs and samples taken in various locations on site should be carried out as part of the company’s health and safety standards.
Laboratory testing traditionally takes a week from testing to published results. Microeeze is able to offer testing products that complement the control processes in place by providing feedback from as little as 24 hours on tests done in high risk zones. We provide you with easy to read test result chart provided in each box of paddles and available on our Reading Your Results tab.
Hylabs Instructions for Use
The DS041 Dipslide is multi-functional as it identifies the presence of a specific range of bacteria. This includes the bacteria Listeria monocytogenes which can manifest as Listeriosis if transferred to humans.
Listeriosis is a bacterial infection most commonly caused by Listeria monocytogenes, although L. ivanovii and L. grayi have been reported in certain cases. Listeriosis can cause severe illness, including severe sepsis, meningitis, or encephalitis, sometimes resulting in lifelong harm and even death. Those at risk of severe illness are the elderly, unborn babies, newborns and those who are immunocompromised. In pregnant women it may cause stillbirth or spontaneous abortion, and preterm birth is common. Listeriosis may cause mild, self-limiting gastroenteritis and fever in anyone.
L. monocytogenes is often found contaminating foodstuffs including fresh and frozen poultry, processed meats, raw milk and cheese, and fresh produce including fruit and vegetables.
Humans may carry the organism asymptomatically in their gastro-intestinal tract. The organism is non-fastidious and will grow on blood agar.
Salmonella is a genus of bacteria that are a major cause of foodborne illness. Salmonella is a gram-negative rod belonging to the Enterobacteriaceae family. Salmonella is ubiquitous and hardy bacteria that can survive several weeks in a dry environment and several months in water.
Salmonellosis is a disease caused by the bacteria Salmonella and is a major cause of foodborne illnesses. Salmonellosis in humans is generally contracted through the consumption of contaminated foods of animal origin, mainly eggs, meat, poultry and milk, although other foods, including green, leafy vegetables contaminated by manure, are also susceptible.
Salmonella can pass through the entire food chain from animal feed, primary production, and all the way to households or food-service establishments and institutions.
Staphylococcus aureus is a major human pathogen that causes a wide range of clinical infections. It is a leading cause of bacteremia and infective endocarditis as well as osteo-articular, skin and soft tissue, pleuropulmonary and device-related infections.
It is still one of the five most common caused of hospital acquired infections and is often the cause of wound infections following surgery. S. aureus is also responsible for generating toxins that produce food poisoning in the human body.
In animals, S. aureus can survive on dogs, cats and horses and can cause bumblefoot on chickens.
S. aureus is also one of the causal agents of mastitis in dairy cows. It’s large polysaccharide capsule protects the organism from recognition by the cows immune defences.