Water Testing
It is essential that we monitor waterborne pathogens in recreational and drinking water supplies to protect against preventable human infection. Our industry specific systems and instrumentation methods delivers the results you need fast. This is key to improving the ability of your agencies to respond to contamination events in time to contain the health risk to the public.
Our fast testing chemistry and instrumentation saves you time by giving you faster time-to-results versus culture or immunoassay methods.Our testing

·      Simple-DNA based assay

·      Flexible-target DNA detected in any water sample

·      Workflows include industry approved instrumentation for high quality and process safety.

·      Increases accuracy and reduces false negative due to the high specificity of our systems

·      From sample to result in as little as 3 business days

Acute Intestinal Infections (A.I.I) are one of the primary causes of hospitalization in the infectious disease department. The following bacterial and viral agents are the most often detectable and generally spread etiological agents of A.I.I.:

Bacterial agents:

  • Shigella species microorganisms and enteroinvasive E coli (EIEC);
  • Salmonella species microorganisms;
  • Thermophillic group of Campylobacter species microorganisms;
  • Enteropathogenic E coli (EPEC) and enteroaggregative E coli (EAEC);

Viral agents:

  • Group A rotaviruses;
  • Genotype 2 noroviruses;
  • Group F adenoviruses (Types 40 and 41);
  • Astroviruses.

Our Real Time PCR tests allows for the qualitative detection and differentiation of Shigella Spp. E.coli, Salmonella spp., Campylobacter spp., Adenovirus F, Rotavirus A, Norovirus 2 genotypea and Astrovirus

Cooking and preparing Food
One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.
Alexa Seleno
@alexaseleno