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Ice Cream

Ice cream manufacturers have to ensure good practices are in place preventing ice cream contamination due to its risk from contact with raw milk and egg products

Ice Cream

Controlling bacteria in manufacturing facilities through quality programs that are monitored and verified are key to reducing microbial risk and preventing any recalls. This reduces the risk of associated brand damage, whilst maintaining efficiency through highly-adapted microbiological testing solutions. When it comes to product quality, bioMérieux is the ideal partner for revolutionary and cost-effective pathogen detection.

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