Facility investigation
Recurring spoilage in production
A facility walkthrough, product samples, surface swabs, and air sampling helped investigate potential contamination routes and identify monitoring priorities.
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Food safety consulting and laboratory projects
Examples from our consulting and laboratory work. Client names, formulations, and other proprietary details are kept confidential.
Examples of our work
Selected projects
Our work includes facility investigations, microbial challenge studies, and shelf life testing. These examples describe the work without sharing client information.
Beverage challenge study
A cold-filled beverage process
We tracked microbial survival to evaluate how formulation and hold time affected the process under the study conditions.
Refrigerated shelf life
Comparing processing treatments
Testing followed microbial changes in a refrigerated food during storage to compare treatments and inform shelf life decisions.
How that experience applies to your project
We review each product and facility on its own terms. The examples above describe previous work; the study design and conclusions for your project depend on your formula, process, and records.
Investigating spoilage or contamination
Plan the product, ingredient, and environmental samples needed to investigate a recurring problem.
Evaluating a formulation or process
Review microbial growth, survival, or reduction under relevant study conditions.
Comparing shelf life
Follow microbial and quality changes during storage when comparing treatments, packaging, or formulas.
Improving environmental monitoring
Use facility observations and test trends to refine sampling locations, schedules, and response procedures.