Honey Testing
Honey Tests
Chemical Analysis
Mānuka (including MPI tests)
Nutritional
Quality
Microbiology
- Aerobic Plate Count - APC
- Aerobic Plate Count (APC) - Chinese Method
- Bacillus Cereus
- Clostridium Perfringens
- E.coli & Total Coliforms - Petri Film
- E.coli/Faecal Coliforms/Total Coliforms -MPN
- E.coli - Petri Film
- Faecal Coliforms -MPN
- E.coli/Total Coliforms - MPN
- Osmophilic Yeasts - Chinese Method
- Salmonella - Standard
- Salmonella Composite - Standard
- Salmonella - MDS
- Salmonella Composite - MDS
- Shigella
- Staphylococcus Aureus
- Total Coliforms - Petri Film
- Yeasts and Moulds
- Yeasts and Moulds - Chinese Method
- American Foulbrood (AFB) detection
Pricing
Case Studies
Frequently Asked Questions
Video How-To's
Clostridium Perfringens Testing
Test Description
The primary source of honey contamination by microorganisms is the initial occurrence of moulds, yeasts, and bacterial spores such as Clostridium perfringens originating from sources when the nectar is being harvested, stored, and matured. These primary sources are pollen and the digestive tract of the honey bee. C. perfringens typcially causes gastrointestinal upset.
Test Methodology
APHA 33
IANZ Accredited?
Yes.
Standard Turnaround Time
1 working days on receipt of sample.
Pricing
Please refer to our current price list here