| Food Safety |

| Authorized by COFEPRIS as Laboratorio de Tercería TA-09-09 |
| ISO 9001-2000 certified |
| Quality Recognition |
![]() | Automated identification of microorganisms (More than 2000 bacteria, | |
| mold and yeast) | ||
![]() | Total count of aerobic, anaerobic and sporulated microorganisms. | |
![]() | Total coliforms, fecal coliforms and Escherichia coli. | |
![]() | Detection of Salmonella spp and Shigella spp. | |
![]() | Detection of S. aureus coagulase positive. | |
![]() | Detection of Listeria monocytogenes. | |
![]() | Detection and quantification of Bacillus cereus. | |
![]() | Detection of Clostridium botulinum. | |
![]() | Quantification of Clostridium perfringens. | |
![]() | Quantificaction and identification of mold and yeast. | |
![]() | Detection of Vibrio cholerae. | |
![]() | Detection of E. coli O157:H7. | |
![]() | Detection of Campylobacter spp. |
![]() | Clostridium botulinum neurotoxin | |
![]() | Vibrio cholerae enterotoxin | |
![]() | E. coli O157:H7.verotoxin | |
![]() | S. aureus.enterotoxin | |
![]() | Clostridium perfringens enterotoxin | |
![]() | Aflatoxins B1, B2, G1, G2. | |
![]() | Fumonisins. | |
![]() | Testing of food handlers |
![]() | Good Manufacturing Practices | |
![]() | Basic and advanced courses on food microbiology | |
![]() | Quality Systems | |
![]() | Rapid diagnostic methods in microbiology |
![]() | Classic and molecular epidemiology | |
![]() | Factors that favor prevalence of pathogens | |
![]() | Methods to control enteropathogens and mycotoxigenic fungi. |
Laboratorio de Bioquímica y Genética de Microorganismos of the Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León. |