The microbiological quality of food has a direct impact on its shelf life and consumer acceptance.
The usual analytical methods for such determinations are limited in several respects because they are based on limited sample controls and are complex and time-consuming. This means that the produced batches have to be stopped until results are obtained. This leads to additional costs and a critical decrease in the shelf life of perishable products such as meat and vegetables. For this reason, microbiological quality parameter detection systems are in great demand. On the one hand, they allow for a higher percentage of production to be controlled and, on the other hand, they reduce the time it takes to obtain the results.
