Department of Microbiology and Biology

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

 

 



 

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



The standard research institute as the most important research and research authority of the standardization system in the country as well as the bridge between the centers of production and application of science, with the aim of completing the scientific chain and gaining national trust in products and services, is seeking to create the appropriate and appropriate context. Acquiring the necessary tools, while guiding the universities and research centers to meeting the scientific requirements of standardization, underpins the "transformation of scientific findings into standards" and "development of research-based standards" in order to introduce and transfer scientific advances to industries, service centers and ultimately at the level. Society provides. There are 4 research institutes, 15 research groups, 2 virtual research groups and more than 110 specialized laboratories in the standard research institute, providing the necessary background for research.
Central office address: Tehran - southern side of Vanak Square - Sixth Floor
Phone: 5-88879461-021
Fax: 88887080-021
Head office: Karaj - Industrial City - Standard Square - National Organization Iran Standard - Standard Research Institute
Telephone Center: 8-32806031-026
info@standard.ac.ir