LIFE SCIENCES LABORATORY DIVISION

ALC offers wide range of Life Sciences division mainly deal with the identification of Bio Hazards. Microbiological testing enable us to reveal potential health issues to people who are exposed to microbes.

Microbiological testing can also be used as an indicator to test for the efficiency of disinfection system, hygiene and the cleanliness.

ALC is equipped with experienced microbiologists and sophisticated facilities, offers a wide diversity of microbiological testing services to meet the needs of our customers.

Our Life Sciences Division oversees the following analytical services: Water Microbiology, Food Microbiology, Cosmetics Microbiology, Air Microbiology, Environmental Testing, Hygiene testing, Shelf Life Study, Organoleptic Studies and Biotechnology

WATER MICROBIOLOGY

  • Heterotrophic Plate Count (HPC, TBC or TPC)
  • Total coliforms
  • Fecal coliforms
  • Escherichia coli
  • Fecal streptococci
  • Yeast and moulds
  • Pseudomonas aeruginosa
  • Legionella sps.
  • Staphylococcus aureus
  • Sulphite reducing bacteria (SRBC)

FOOD MICROBIOLOGY

  • Aerobic Plate Count (TPC, TBC)
  • Coliforms
  • Fecal coliforms
  • Escherichia coli
  • Entero bacteriaceae
  • Staphylococcus aureus
  • Bacillus cereus
  • Clostridium perfringens
  • Vibrio paraheamolyticus
  • Yeast and Mould
  • Salmonella species
  • E.COLI O157:H7
  • Listeria species

COSMETIC'S MICROBIOLOGY

  • Aerobic Mesophilic Bacteria
  • Staphylococcus aureus
  • Pseudomonas aeruginosa
  • Escherichia coli
  • Yeast and Mould

AIR MICROBIOLOGY

  • Total Bacterial Count
  • Yeast and Mould

HYGIENE TESTING

  • Total Bacterial Count
  • Total Coliforms
  • Staphylococcus aureus
  • Escherichia coli

SHELFLIFE STUDY

  • Shelf life is a product of physical, microbiological and chemical processes, triggered by any one of a multitude of contributing factors.
  • Product characteristics, including the quality and consistency of ingredients, the moisture content and acidity levels, all play a part, as do external factors like storage, transport and packaging materials.

Scope of Shelf Life Study

  • Food-borne micro-organisms such as Listeria, Salmonella, Campylobacter, E.Coli, Yeasts and Moulds, Staphylococcus Aureus, Bacillus Cereus, Lactic Acid Bacteria
  • Total viable count
  • Enterobacteriaceae
  • Moisture content
  • Acidity levels
  • pH
  • Water activity
  • Fat rancidity