Microbiology
– Allergen
– Amino Acids
– Antibiotics
– Antioxidants
– Contaminants
– Dioxins & PCBs
– Fatty Acid
– Fiber
– Food Colorants
– Food Preservatives
– GMO & Molecular Biology
– Heavy Metal
– Microbiology
– Mineral & Other Elements
– Mycotoxins
– Organic Acids
– Pesticides Residues
– Proximate Analysis
– Shelf Life Test
– Solvent Residues
– Sugar & Sweeteners
– Vitamins
The microbiological test is one of the essential tests in determining the safety and quality of food, pharmaceutical, and cosmetic products. For safety issues, microbiological tests are usually used to check for microbes in products, both disease-causing and spoilage, or functional microbes, so this test is a popular requirement in determining the quality of a food product. In addition, microbiological tests can also be used to test the efficacy of some products (e.g., disinfectant and antiseptic products).
How SIG can help
SIG labs can help with microbiological analysis of various matrices and microbes including SWAB processes for microorganisms:
Pathogenic Bacteria
- Bacillus cereus
- Campylobacter jejuni
- Clostridium perfringens
- Listeria monocytogenes
- Salmonella
- Shigella
- Staphylococcus aureus
- Vibrio cholerae
- Vibrio parahaemolyticus
- Yersinia enterocolitica
Other Microbes
- Aspergillus
- Alicyclobacillus
- Lactobacillus
- Bifidobacterium
- Coliform
- Enterococci
- Enterobacter
- Escherichia coli
- Legionella
- Pseudomonas
- Saccharomyces
- Streptococcus
- Yeast & Moulds
Microbes Identification
- Isolate Purity Test
- Gram-staining
- Identification of Microbial Species (PCR & Sequencing)
Antimicrobial Test
- Bacillus
- Bacillus cereus
- Bacillus subtilis
- Pseudomonas
- Pseudomonas aeruginosa
- Shigella
- Shigella sonnei
- Salmonella
- Salmonella typhimurium
- Streptococcus
- Streptococcus pyogenes
- Lactobacillus
- Enterobacter aerogenes
- Enterococcus faecalis
- Enterococcus hirae
- Escherichia coli
- Klebsiella pneumoniae
- Listeria monocytogenes
- Staphylococcus aureus
- Staphylococcus epidermidis
- Vibrio cholerae
- Candida albicans
- Aspergillus niger / Aspergillus brasiliensis
Virucidal Activity Test/Anti-Virus Claims
- Poliovirus type 1, strain LSc2ab
- Adenovirus type 5, strain adenoid 75
- Murine Norovirus
- Vaccinia virus, strain MVA
- Human coronavirus, strain 229E
- Bovine viral diarrhea virus (BVDV), strain NADL
- Feline coronavirus, strain Munich
- Human cytomegalovirus, strain AD-169
- Human herpesvirus 1, strain F
- Human respiratory syncytial virus (RSV), strain long
- Human simplex virus 2, strain G
- Influenza A virus (H1N1), strain A/Swine/1976/31
- Influenza A virus (H3N2), strain Hong Kong
- Influenza B virus, strain B/Hong Kong/5/72
- Measles virus, strain Edmonston
- Adenovirus type 5, strain adenoid 75
- Bovine enterovirus type 1 (ECBO), strain LCR-4
- Hepatitis A virus, strain HM 175
- Human coxsackievirus A6, strain Gdula
- Human enterovirus 71, strain H
- Human rhinovirus 37, strain 151-1
- Murine norovirus, strain S99 Berlin
- Poliovirus type 1, strain LSc2ab
- Porcine parvovirus , strain NADL-2
- protaparvovirus 1 / Murine parvovirus, strain prototype (p)
Library of Knowledge
Verification Visit by the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) at SIG
SIG as a laboratory that conducts fishery products testing received a visit from the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) on May 31st, 2023, at SIG Central Lab located at Jl. Rasamala No. 20 Bogor City.This...
SIG successfully explained the importance of Sulfuryl Fluoride (SF) analysis at the Asia Pacific Food Analysis Forum (APFAN) 2023
On Wednesday 24 May 2023, SIG through its representative, Insan Patria as the supervisor of the research division, had the opportunity to present about the importance of conducting Sulfuryl Fluoride (SF) tests on rice in the Asia Pacific Food Analysis Forum (APFAN)...
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
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WhatsApp. +62 822 7207 9665
Email. salesmedan.sig@saraswanti.com
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Email. arifin.sig@saraswanti.com
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WhatsApp. +62 853 3843 9816
Email. anwar@sigsurabaya.com
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