How can I determine what contaminant is behind a product defect ?
Since 1963, LCB food safety has placed its experience and specialisation at your service in the fight against moulds and has offered the following services :
isolating the strains concerned in your contaminated products or receiving your air or surface sample dishes,
identifying strains at our in-house laboratory (large fungal contaminant sample collection),
bibliographical research on the contaminant identified (conditions favourable to its development, possible sources of contamination),
providing advice suited to your business and your situation (disinfection procedures, implementation of microbiological control plans, airflow audits),
issuing detailed, personalised reports including photos, enabling you to recognise the identified strain during self-checks for taking in-house measures : fighting, checking and preventing the contamination observed.