Culinary delights

begin with a safety assessment

Adhering to proper meat safety and analysis practices is key to producing high-quality meat delicacies that meet food safety standards and consumer expectations. At GenLight we help you make sure that meat delicacies are free from harmful bacteria, antibiotics, and other contaminants that could lead to foodborne illness and other health issues.

Meat Microbiology
  • Salmonella spp.
  • Listeria monocytogenes
  • Yersinia enterocolitica
  • E. coli O157
  • Campylobacter
  • Pseudomonas spp.
  • Trichinella larvae
Residues & contaminants
  • Antibiotics & sulfonamides
  • Pesticides 
  • Heavy metals
  • Mycotoxins
  • Polycyclic aromatic hydrocarbon
Physiocochemical parameters
  • pH of meat
  • Protein
  • Fat
  • Collagen
  • Phosphates
  • Moisture
Specific parameters
  • Water activity (aW)
  • Salt
  • Meat origin (DNA test)

Freshness → Measured & Quantified

Pseudomonas spp. are specific spoilage organisms of chilled meat during aerobic storage, causing odor, flavor, and slime defects. GenLight, an accredited laboratory, offers testing services for Pseudomonas spp. in meat and has established a model to predict the shelf life of beef stored between 0 to 20°C based on the impact of different temperatures on Pseudomonas spp. growth.

Pseudomonads are psychrotrophic bacteria, meaning they grow in foods at refrigeration temperatures. Starting with low amounts of Pseudomonas spp. is crucial to limit proliferation and spoilage issues. GenLight’s testing and modeling services can help ensure meat freshness and safety.