Community Environmental Laboratories is proud to be an ISO 17025 Accredited laboratory, offering a wide range of food testing services to ensure the safety and quality of your food products. Our tests identify harmful bacteria and pathogens that can affect food safety and consumer health.

Our food testing services are designed to assist companies in meeting the stringent requirements of various food safety certifications, including SQF, BRCGS, FSSC 22000, ISO 22000, PrimusGFS, GlobalGAP, and many others. By providing comprehensive testing and analysis, we help businesses ensure their products are safe and compliant, thereby facilitating the certification process. Additionally, our services support adherence to the FDA's Food Safety Modernization Act (FSMA) regulations, equipping companies with the necessary tools to protect public health and enhance food safety practices throughout their operations. With our expertise, clients can confidently navigate the complexities of food safety compliance and maintain high standards in their production processes.

• Salmonella

  Salmonella is a common contaminant in raw poultry, eggs, and unpasteurized milk. It can also be found in fruits, vegetables, and processed foods.

  Salmonella can lead to salmonellosis, causing diarrhea, fever, abdominal cramps, and vomiting. In severe cases, it can require hospitalization due to dehydration or sepsis.

• Listeria

  Listeria can survive and grow in refrigerated environments, making it a concern for ready-to-eat meats, dairy products, soft cheeses, and raw vegetables.

  Listeriosis can cause fever, muscle aches, and gastrointestinal symptoms. Pregnant women, newborns, and immunocompromised individuals are at higher risk for severe illness or miscarriage.

• E. coli

  Found primarily in undercooked beef, raw milk, and contaminated water, E. coli can also contaminate fresh produce like lettuce and spinach.

  E. coli infection causes severe stomach cramps, diarrhea, and vomiting. Some strains, like E. coli O157:H7, can lead to complications such as hemolytic uremic syndrome (HUS), especially in children and the elderly.

• Enterobacteriaceae

  This family of bacteria includes pathogens like E. coli and Salmonella, and is often found in meat, dairy, and processed foods.

  Enterobacteriaceae can cause mild to severe gastrointestinal distress and life-threatening infections, particularly in immunocompromised individuals.

• Yeast & Mold

  Yeast and mold are common contaminants in perishable foods, particularly bread, fruits, vegetables, and dairy products.

  Some molds produce mycotoxins that can trigger allergic reactions or respiratory issues. They also cause food spoilage and reduce shelf life.

• Aerobic Plate Count (APC)

  APC measures the number of aerobic bacteria in food products, indicating contamination levels and spoilage potential.

  High levels of aerobic bacteria can indicate the presence of pathogens, leading to foodborne illnesses.

• Lactic Acid Bacteria

  Found in fermented foods like yogurt and pickles, these bacteria are generally beneficial but can spoil non-fermented foods.

  Lactic acid bacteria are usually harmless, but they can cause infections in immunocompromised individuals.

• E. coli O157:H7

  This dangerous strain is often found in undercooked beef, unpasteurized milk, and contaminated vegetables.

  This strain can cause severe diarrhea, abdominal pain, and, in extreme cases, kidney failure or death, especially in vulnerable populations.

• Listeria monocytogenes

  Commonly found in raw and processed meats, dairy products, and unwashed produce.

  It can cause severe infections, especially in pregnant women, leading to miscarriage or stillbirth.

• Legionella

  Although primarily associated with water systems, contaminated water used in food processing can harbor this bacterium.

  Legionnaires' disease is a severe form of pneumonia caused by inhaling mist or water droplets containing Legionella.

• Staphylococcus aureus

  Often found in foods handled and improperly stored, such as sandwiches and dairy products.

  Staphylococcal food poisoning causes nausea, vomiting, and stomach cramps, typically within hours of consuming contaminated food.

• Heterotrophic Bacteria

  These bacteria can indicate water quality issues in food preparation and processing.

  While mostly harmless, high numbers of heterotrophic bacteria may indicate potential for other harmful pathogens in the food supply.