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Cheese

Whether hard (Gouda), blue (Stilton), fresh (Ricotta), soft ripened (Camembert), semi-hard (Cheddar), or even pasta filata (Mozzarella), cheeses, made with raw or pasteurized milk, need to be produced under strict hygienic conditions to prevent any microbial contamination. 

Cheese

Hazard Analysis Critical Control Point (HACCP) procedures, along with risk analysis at the milk production level, are paramount for the industry to protect consumers and their brands. In order to simplify this process, ensure adherence to regulations, and protect brand identity through quality products, choose bioMérieux for their long history of expertise with innovative pathogen detection systems.

Product List

  • VITEK® MS Rapid Identification of Microorganisms

    Improve Your Productivity and Increase Confidence

    VITEK® MS was developed for its rapid identification of microorganisms for the pharmaceutical,personal care, and food industries. Suitable for industrial manufacturers and pharmaceutical laboratories who work with microbial identification, our knowledge base contains the most frequently encountered organisms in pharmaceutical, food and animal health applications.
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  • VITEK® MS PRIME MALDI-TOF Mass Spectrometry System

    Superior Workflow. Prime Results.

    The VITEK® MS PRIME is the next level of automated MALDI-TOF Mass Spectrometry system, that allows an accurate identification to the species-level.
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  • eGENE-UP® Lysis and RNA/DNA Purification

    Keep your customers safe

    The eGENE-UP® system enables high-quality Lysis and RNA/DNA purification to enhance the detection of foodborne pathogens across a wide array of targets.
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