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Biological Research Services routinely works with clients in development protocol for validation purposes. Whether for HACCP plan food safety issues or shelf life aspects, Biological Research Services can provide help for the challenges found in the manufacturing process.
- Validation of antimicrobial solutions for pathogen reduction
- Fungal lethality using organic compounds
- Salmonella lethality caused by lowering water activity of meat products
- Identifying bacterial harborages in processing equipment (new and old)
- Alternative two interventions for controlling Listeria in Ready-to-Eat Meat Products
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Whats New?
Specific and copywrited reserch papers have been written by John Stumpf of Biological Research Services and are availible to clientelle upon request. Please contact us to learn more or CLICK HERE for a list of current Research Projects.
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