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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.

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