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Raw Beef

Raw beef has a high risk of pathogen contamination. Producing safe beef products while increasing productivity levels to deliver high quality and consistency to consumers requires the effective performance monitoring of the Hazard Analysis Critical Control Point (HACCP) system. 

Raw Beef

When it comes to raw beef trim and other meat products, time is of the essence in order to prevent losses and spoilages. Bacteria in beef products with a short shelf life present potential risks to end consumers. The value of your product is important, so don't lose time or confidence when your profitability—and consumer's safety—is at stake.

Product List

  • API® 

    Manual Microbial Identification

    API® makes microbial identification simple and reliable. Combining a standardized method with an extensive and robust digital microbial ID knowledge base, API® can easily be implemented into any microbiology laboratory.
  • Culture Media    

    Comprehensive Control

    Reliable culture media solutions safeguard food products from contamination, making them an integral part of your laboratory’s daily quality control testing.

    Automated Sample Dilution

    The DILUMAT® dilution system is designed to ensure accurate dilutions and reduce contamination risks, standardizing your sample preparation and evolving with your needs.
  • Environmental Monitoring E-Learning

    Through this training, master your program on Environmental Monitoring (EM) for pathogens, it includes:

    -What is environmental monitoring, and why is it important?

    - What does a food company need to consider when developing an environmental monitoring strategy and plan for pathogens?

    - How does a food company implement an environmental monitoring plan at their site?