In addition to milk, which is regularly subjected to chemical, microbiological and toxicological testing, the Institute can also test the integrity of other foods of animal origin using numerous methods. This includes analyses of meat and other meat products.

The safety of this food is of crucial importance for the public health of consumers. Of the analyses carried out in the Food Microbiology Laboratories, the organoleptic examination of the food and its microbiological safety are particularly important. Attention is focused on the detection of bacteria that can cause diseases in humans, namely: Salmonella spp., E.coli, Listeria monocytogenes, staphylococci, etc.

Also, in our laboratories it is possible to test other foods of animal origin, as well as some food products.