Effectively identify microorganisms and minimize damage to your product, reputation, and bottom line.

Our Science Centre is equipped to handle large numbers of samples and identifications, providing you with expert assistance to avoid wasted product, shelf-life problems and potential recalls.

Global Challenge
The presence of spoilage organisms in products can decrease product shelf-life, cause organoleptic issues, and render foods unsuitable for consumption. Nearly one-quarter of the world’s food supply, according to conservative estimates, is lost to decomposition every year. 

To help companies offset economic losses caused by food spoilage, the Silliker Science Centre provides microbial identification studies. From starter cultures to product development, we can help you pinpoint processing deficiencies that enable microbial growth, identify highly elusive organisms, and decrease costly incidences of contamination.

Unidentified spoilage organisms or unusual strains of pathogens can signal serious problems in your food safety and quality system. Using a variety of methods, our researchers can identify specific microorganisms, ranging from yeast and molds to pathogenic bacteria. We can work with you to locate their source of origin, and help you pin down and correct deficiencies in the following aspects of your quality assurance program:

• Thermal processing and cooling systems
• Critical control points
• Hygiene monitoring systems

Through unrivalled expertise, our research professionals can help product developers and quality professionals resolve spoilage issues and safeguard products.

Contact sales@silliker.com.au to find out how the Silliker Science Centre can support your safety and quality programs.

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