54 articles

Although virtually all bacteria are able to develope biofilms, not all have the same impact. Find out which microorganisms are involved in food safety

When discovered, it was classified within the Pseudomonas genus. Afterwards, it was classified within the Burkholderia cepacea complex. Today, it is becoming a problem for the industry.

Biofilms are a constant source of contamination in the food industry and their impact is obvious: Every year, 1.3 billion tons of food are discarded due to spoilage and microbiological contamination

We want to tell you about our assistance to MEDICA 2019

Despite being a typical yeast for clinical analysis due to its prevalence in the human microbiota, it is also a pathogenic bacterium included in cosmetic regulations

In all microbiological analysis it is essential to make a correct sample preparation. And in cosmetic products, even more important due to the presence of preservatives in them

Is the legislation aligned with the current needs of the sector? In Condalab, we want to highlight the importance of detecting other less frequent bacteria

Not only are foods at risk of becoming sources of infection. Can we find contamination in cosmetic products?