The growth of microorganisms in food products is affected by environmental conditions such as temperature of storage, water activity, acidity and humidity. The development of predictive models for your products and experimental data can help you control the safety of the product and minimise the risk of microbial contamination.

Making decisions about the safety of the product can be difficult, especially if environmental conditions vary during the production and/or storage period.

Quantitative Microbial Risk Assessment (QMRA) requires knowledge of both the hazard and the exposure. Predicted microbial concentrations in foods can be linked to food consumption and dose response models using our software Creme Food Safety. This produces a more complete profile of risk and allows for better decision making and focusing of resources in risk mitigation.

Problem areas / challenges

Quantitative Microbial Risk Assessment (QMRA)

Predictive microbiology

Genomic Sequencing

Our Data Capabilities


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