What is the difference between microbiological contamination and development ?
A microbiological contaminant is a micro-organism not initially called for in the food product (it is not part of the “normal” flora). Food products are more or less sensitive to microbial contamination.
A distinction should be made between \contamination\" and \"development\". We speak of contamination when a micro-organism is deposited or is contained in a food product. Development follows when the micro-organism proliferates in the product.
Thus, a product contaminated may not be very sensitive to microbes if it does not allow them to develop: little water available, presence of preservatives, etc.
Experts from LCB food safety can help you in identifying your contaminants, their sources/vehicles of contamination, and offer you various preventive and curative solutions.