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Food Microbiology

Our qualitative and quantitative microbiological analyses are carried out in accordance with the methods of § 64 of the Official Compilation of the German Food and Feed Code (LFGB) and / or ISO methods, standard operation procedures (SOPs) as well as customer-specific methods. The evaluation of the results is made according to the guidelines of the German Society for Hygiene and Microbiology (DGHM).
In addition to microbiological testing, the processing of samples includes the specimen collection and processing as well as the evaluation according to the “four-eye principle”, the creation of a certificate and the archiving of the data (for up to 10 years).

The following microbiological individual parameters are an extract from the methods established in our laboratory:

  • Aerobic, mesophilic or thermophilic bacteria
  • Anaerobic, mesophilic or thermophilic bacteria
  • Bacillus cereus
  • Bifidobacterium sp.
  • Campylobacter
  • Clostridia (sulphite-reducing)
  • Clostridium perfringens
  • Coliform bacteria
  • Cronobacter sakazakii
  • Enterobactericaea
  • Escherichia coli
  • Enterohemorrhagic E. coli (EHEC)
  • Enterococci
  • Yeasts and moulds
  • Lactobacilli
  • Listeria / Listeria monocytogenes
  • Osmotolerant yeasts
  • Pseudomonads / Pseudomonas aeruginosa
  • Salmonella
  • Shigella
  • Staphylococci (coag. pos.) / Staphylococcus aureus

The microbiological tests are carried out on the day we receive the samples or after storage under defined conditions (e. g. in the context of Expiry Date tests). We are, of course, at your side to offer competent advice also for specific issues.

Your contact person:

Dr rer nat Christian Arndt 
Graduate Chemist



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Im Februar fand im Rahmen einer Produktneuzulassung eine zweitägige...



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Labor LS SE & Co. KG

Mangelsfeld 4, 5, 6
97708 Bad Bocklet-

Fon: +49 (0)9708/9100-0
Fax: +49 (0)9708/9100-36


In our Infobox, we make additional information on our company, our service portfolio and our QM certification available to you in a download.