The control of pathogens in foodstuffs is a major point in food safety.  Testing laboratories and food companies have to perform diagnostic tests in order to detect contamination in any stage of the production chain of foodstuffs.

Against the traditional microbiological methods, technological innovation has generated new methods which nowadays are in high demand because of the requirement of rapid results, from 24 to 120 hours (depending on the kind of analysis and the pathogen of interest).

METHOD FEATURES CHART