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University of Veterinary Medicine Vienna

Chemical analysis of foods of animal origin

pH value

Color measurement

Refractive index

Electric conductivity 

Texture analysis (TPA, shear force)

Water activity (dew point measurement)

Fatty composition (GC)

Bulk and trace element analysis (AAS)

Soyprotein

Ozone

Characteristic values of fat

TBARS

Ingredients according to §64 LFGB: Fat, protein, collagen, starch, ash, water content, calcium, phosphorus

Nitrate / Nitrite (HPLC, photometric, test strips)

Biogenic amines (HPLC)

Nitrosomyoglobin and oxymyoglobin detection (photometric)

Degree of freshness: Air chamber, egg white, yolk height, air chamber height

Quality parameters: Shape, size, weight, shell stability /breaking strength / deformation

Chemical characteristics: Cholesterol

Physical and chemical quality parameters: 

Diastase activity

invertase activity

HMF content

free acidity

water-insoluble substances

glucose oxidase activity

D-glucose / D-fructose

Bacteriological analysis of foods of animal origin

  • Total plate count of aerobiers and mesophilics
  • Germination number of aerobic spores
  • Anaerobic, sulfite reducing sporulates
  • Clostridium perfringens on a selective agar medium
  • Enterobacteriacea on a fixed medium of selective agar
  • Enterococci
  • Yeast on a fixed medium of selective agar
  • Lactobacilli
  • Detection of listeria in 25g  (as singular approaches)
  • pH-value
  • Pseudomonads
  • Detection of salmonella after enrichment
  • Moulds
  • Staphylococcus aureus (as a pure culture)
  • Water activity

EU Process Hygiene Criteria Packages

  • Carcass surfaces - aerobic mesophilic count and enterobacteriaceae (punch samples)
  • Carcass surfaces - Salmonella (scratch sponge)
  • Analysis of minced meat - aerobic mesophilic count, E.coli and Salmonella
  • Review of cleaning and disinfection - agar contact method (evaluation; if necessary, provision of the media) and swabs/sponges

Hygiene controls in food processing and processing companies

  • Advice on the basis of the relevant hygiene regulations
  • Checking cleaning and disinfection using imprint preparations
  • Company and industrial hygiene training

Molecular biological detection of food pathogens

The methodology is chosen depending on the question.

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