Department of Microbiology and Biology
Department of Microbiology and Biology, one of the 3 departments of Research Center of Food Technology and Agricultural Products.
Measures taken on food safety and authenticity in the research group of Microbiology
• Microbiological study of all food including raw materials for domestic production, import and export and also non-food products (hygienic products and cosmetics as well as sterile medical devices)in terms of microbial content, presence of pathogenic microorganisms and corruption directly related to consumer safety, using valid national and international microbiological methods.
• Launching and implementing new microbiological methods for detection, counting and identification of a variety of microorganisms.
• Conductingresearches and scientific studies in order to develop and validation of methods for detection, counting and identification of microorganisms especially in areas where there is still no valid international method.
• Examination of the authentication of the microbial content of specific products containing useful microorganisms (such as probiotics or starters using in in fermentation processes) according to the manufacturer's claim,
• Efforts to set up safety assessment methods for microorganisms using as starters and probiotics either for domesticproduction or imported ones
• Setting upthe method of clotting testfor clotting material using in dairy industries
• Carrying out the tests for Quality control of culture media and material used in microbiological laboratories
• Registration of novel microbial genes
The workshops organized by Department of Microbiology and Biology
• Quality control of starter cultures and probiotics
• Quality control of culture media and materials used in microbiological tests
• Quality control of starters and probiotics in dairies and animal feed
Training courses organized by Department of Microbiology and Biology
• Microbiological specifications and tests of drinking water
• Microbiological specifications and tests of milk and dairy products
• Microbiological specifications and tests of canned products
• Microbiological specifications and tests of potato chips
• Microbiological specifications and tests of cereals and pastas
• Microbiological specifications and tests of sugar and confectionary products
• Microbiological specifications and tests of animal feed
• Microbiological specifications and tests of meat products
• Microbiological specifications and tests of cosmetics, health products and detergents
• Microbiological specifications and tests of paper and board
• Sterility tests of medical devices
• Efficacy tests of disinfectants, antiseptics and antimicrobials including nano-products
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Laboratories
• Milk and milk products
• Meat, poultry, fish, egg and their products
• Animal feeding stuffs
• Canned and ready to eat foods
• Drinks and distilled aromatic water
• Water and waste water
• Cereals, pulses, legumes and their products
• Confectionary products
• Fresh and processed agricultural products
• Medical devices
• Cosmetics and hygienic products
• Disinfectants and antimicrobial products
• Preparation, sterilization and quality control of culture media
• Probiotic products
Research projects of the Department of Microbiology and Biology
• Determination of the limit of Alicyclobacillusstrains in Iranian juices and products
• Validation of LAL test method for detection of pyrogenic substances in single use medical devices
• Determination of microbial specifications of cardboard sheet and box used for food packaging
• Determination of microbial specifications of cardboard sheet and box used for food packaging
• Enumeration of live probiotic bacteria
• Determination of antibacterial properties of antibacterial cream PANA
• Quality control and determination of performance criteria of culture media used in microbiology
• Enumeration of live probiotic bacteria )Bifidobacterium)in 23 samples of yogurt
• Studying and analyzing the results of antimicrobial tests on nano-tiles produced by Nano Pishtaz Pars against two bacterial strains
• Determination of the characteristics of cereal and confectionary products (biscuits and muffins) based on barley
• Determination of thesurvival rate of Acidophilus and Bifidobacteria in kefirs produced in Iran
• Performing microbiological tests on three samples of saffron and spices from produced by Mr. Haj Hassan Talebi Co.
• Determination of the anti-microbial efficacy of cardboard boxes and envelopes
Contact with the department office:
Tel/ Fax: 026- 32808120
Email: microbiology@standard.ac.ir
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