• Skip to primary navigation
  • Skip to main content
  • Skip to footer
Deibel Laboratories

Deibel Laboratories

Science you can trust from concept to consumer.

  • ABOUT US
    • MEET OUR STAFF
    • ACCREDITATION
    • TERMS AND CONDITIONS
  • SERVICES
    • TESTING SERVICES
      • MICROBIOLOGY
      • CHEMISTRY
      • BACTERIAL / FUNGAL IDENTIFICATION
      • ALLERGEN TESTING
      • NUTRIENT ANALYSES FOR LABELING AND CLAIMS
      • TOXIN TESTING
      • FDA DETENTION SAMPLING
      • PERSONAL CARE & COSMETICS
    • SPECIAL PROJECTS
      • CHALLENGE STUDIES
      • SHELF LIFE STUDIES
      • PROCESS VALIDATION
      • METHOD/MATRIX VALIDATION
    • ADVISORY SERVICES
    • ENVIRONMENTAL MONITORING SERVICES
    • BIOFUELS
    • DEIBEL COLAB 2.0
  • TRAINING AND EDUCATION
    • HACCP TRAINING
    • FSPCA PCQI TRAINING
    • SANITATION OPERATOR TRAINING
    • MICROBIOLOGY 101
    • FSPCA FOREIGN SUPPLIER VERIFICATION PROGRAM (FSVP) TRAINING FOR IMPORTERS OF FOODS FOR HUMAN AND ANIMALS
    • LABELING REQUIREMENTS FOR FOODS AND BEVERAGES
      MARKETED IN THE U.S.
    • GOOD MANUFACTURING PRACTICES
  • CONTACT US
  • Show Search
Hide Search

microbiology

MICROBIOLOGY “101”: FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

Antonio Alcaraz · June 19, 2025 ·

Virtual Educational Course

August 12 – August 13 UTC+5

August 12 – August 13 UTC+5

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Microorganisms are everywhere but how can they be controlled in a food production facility?
This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.
The course features an innovative format, with interactive discussions as well as “virtual lab” demonstrations of microbial detection methods.

Course Topics Include:

• Microbial Ecology: Food safety depends on knowing the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
• Food-borne Pathogens: An understanding of Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli (STEC) and other pathogens of concern can lead to better strategies for control.
• Indicator organisms: These nonpathogenic organisms are valuable verification tools for hygiene and process controls.
• Spoilage: Yeast and mold are major players in food spoilage. Knowing how to detect, identify and control them can extend shelf life.
• Sampling and Testing: Statistically representative sampling plans and standard methods of analysis are critical to obtaining credible data by which food safety decisions can be made.
• Current Food Safety Issues: Staying informed about foodborne illness outbreaks, recalls and regulations is essential to managing your Food Safety Plan.

Microbiology 101 Team

Book Now

For more information on Microbiology “101” training offered by Deibel Laboratories, please contact Sales at Sales@DeibelLabs.com (847-329-9900).

  • Google Calendar
  • iCalendar
  • Outlook 365
  • Outlook Live

MICROBIOLOGY “101”: FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

Antonio Alcaraz · November 19, 2024 ·

Virtual Educational Course

January 14 – January 15 UTC+5

January 14 – January 15 UTC+5

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Microorganisms are everywhere but how can they be controlled in a food production facility?
This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.
The course features an innovative format, with interactive discussions as well as “virtual lab” demonstrations of microbial detection methods.

Course Topics Include:

• Microbial Ecology: Food safety depends on knowing the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
• Food-borne Pathogens: An understanding of Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli (STEC) and other pathogens of concern can lead to better strategies for control.
• Indicator organisms: These nonpathogenic organisms are valuable verification tools for hygiene and process controls.
• Spoilage: Yeast and mold are major players in food spoilage. Knowing how to detect, identify and control them can extend shelf life.
• Sampling and Testing: Statistically representative sampling plans and standard methods of analysis are critical to obtaining credible data by which food safety decisions can be made.
• Current Food Safety Issues: Staying informed about foodborne illness outbreaks, recalls and regulations is essential to managing your Food Safety Plan.

Microbiology 101 Team

Book Now

For more information on Microbiology “101” training offered by Deibel Laboratories, please contact Sales at Sales@DeibelLabs.com (847-329-9900).

  • Google Calendar
  • iCalendar
  • Outlook 365
  • Outlook Live

MICROBIOLOGY “101”: FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

Antonio Alcaraz · November 19, 2024 ·

Virtual Educational Course

May 6 – May 7 UTC+5

May 6 – May 7 UTC+5

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Microorganisms are everywhere but how can they be controlled in a food production facility?
This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.
The course features an innovative format, with interactive discussions as well as “virtual lab” demonstrations of microbial detection methods.

Course Topics Include:

• Microbial Ecology: Food safety depends on knowing the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
• Food-borne Pathogens: An understanding of Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli (STEC) and other pathogens of concern can lead to better strategies for control.
• Indicator organisms: These nonpathogenic organisms are valuable verification tools for hygiene and process controls.
• Spoilage: Yeast and mold are major players in food spoilage. Knowing how to detect, identify and control them can extend shelf life.
• Sampling and Testing: Statistically representative sampling plans and standard methods of analysis are critical to obtaining credible data by which food safety decisions can be made.
• Current Food Safety Issues: Staying informed about foodborne illness outbreaks, recalls and regulations is essential to managing your Food Safety Plan.

Microbiology 101 Team

Book Now

For more information on Microbiology “101” training offered by Deibel Laboratories, please contact Sales at Sales@DeibelLabs.com (847-329-9900).

  • Google Calendar
  • iCalendar
  • Outlook 365
  • Outlook Live

MICROBIOLOGY “101”: FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

Antonio Alcaraz · April 22, 2024 ·

Virtual Educational Course

October 16, 2024 – October 17, 2024 UTC+5

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Microorganisms are everywhere but how can they be controlled in a food production facility?
This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.
The course features an innovative format, with interactive discussions as well as “virtual lab” demonstrations of microbial detection methods.

Course Topics Include:

• Microbial Ecology: Food safety depends on knowing the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
• Food-borne Pathogens: An understanding of Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli (STEC) and other pathogens of concern can lead to better strategies for control.
• Indicator organisms: These nonpathogenic organisms are valuable verification tools for hygiene and process controls.
• Spoilage: Yeast and mold are major players in food spoilage. Knowing how to detect, identify and control them can extend shelf life.
• Sampling and Testing: Statistically representative sampling plans and standard methods of analysis are critical to obtaining credible data by which food safety decisions can be made.
• Current Food Safety Issues: Staying informed about foodborne illness outbreaks, recalls and regulations is essential to managing your Food Safety Plan.

Microbiology 101 Team

Book Now

For more information on Microbiology “101” training offered by Deibel Laboratories, please contact Sales at Sales@DeibelLabs.com (847-329-9900).

  • Google Calendar
  • iCalendar
  • Outlook 365
  • Outlook Live

Know Your Suppliers to Protect Your Products

Laurie Post · December 1, 2023 ·

A Supply-Chain Control Program assures that the ingredients, raw materials, and non-food chemicals you receive are safe and suitable for use. Supplier control is an essential element of a preventive food safety system. The program is built on ingredient specifications that are defined following a hazard analysis, criteria for supplier selection, a process for approving suppliers, development of supplier agreements, and verification activities to assure that the program is in place and effective.

The hazard analysis identifies biological, chemical, physical, and Economically Motivated hazards associated with an ingredient that requires a control to significantly minimize or eliminate the hazard at your facility or at the supplier. It is critical to know what ingredients pose a food safety risk and who will control the identified hazard. If your supplier is controlling the hazard, then you should understand how they are accomplishing this. The food safety hazards presented by the supply chain are related to both the amount of control you have over the sourcing of the ingredient and the amount of transparency that you have with respect to the food safety practices of ingredient suppliers.

Approval of suppliers and ingredients should take place before the ingredient is received in your facility. Supplier Verification activities include audits of the supplier’s facility, reviews of their HACCP or Food Safety Plan, and verification testing of the ingredient at the supplier or upon receipt.

It is important to determine the ability and willingness of a supplier to meet your product specifications. A strong program is based on establishing a formal agreement with your supplier to ensure that they will share in the responsibility for food safety with respect to controlling hazards within their own facility. This may reduce the level of preventive controls needed by you upon receipt of the ingredient.

Your risk is lowest when every ingredient has a written specification detailing microbiological, chemical, and physical requirements as indicated by your hazard assessment and when each lot of ingredient is accompanied by a Certificate of Analysis (COA) reporting the results of appropriate verification testing from a trusted supplier. A robust in-bound receiving program with written procedures for reviewing COAs and documenting shipments with receiving records assures that each shipment meets your specification requirements. Even when other verification activities are in place, testing for hazards controlled by your supplier, at some designated frequency, provides additional evidence that supplier food safety systems are working. Your risk increases when you don’t require a COA for every lot purchased and do not require appropriate verification testing by the supplier or as part of your own receiving program.

Testing upon receipt may seem redundant when the supplier provides a COA. However, independent testing offers not only some assurance of the accuracy of the results reported on the COA, but also assurance that no adulteration of the ingredient has occurred between the time of analysis by the supplier and the time of receipt by the buyer. Verification of the supplier’s testing program as well as your own program should include corroboration that the laboratory performing the analyses is certified to conduct the tests and that methods are accredited and appropriate for testing the ingredients analyzed.

Good management of your suppliers will control microbiological, chemical, physical, Economically Motivated and food fraud hazards. For instance, as part of your Supply Chain Verification program, a review and approval of your supplier’s pathogen and allergen Preventive Control programs will minimize the risk that microbial contaminants and unlabeled allergens will enter your facility. This requires each supplier to have their own written programs. For ingredients you identify as having a particular pathogen concern, close the verification loop with an in-house program that screens statistically representative samples from each lot for the pathogen prior to use – either through a Preshipment Testing program or upon receipt.


The key to an effective Supply Chain Control Program is established policies and procedures and trusted suppliers with whom you are able to partner to prevent product safety issues.

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to Next Page »

READY TO WORK TOGETHER?

Request a quote from one of our sales professionals. Contact Us

Footer

CONTACT US

Have a question? Contact our Sales team.

Request Info

Subscribe to our newsletter

Subscribe

“Science you can trust from concept to consumer -since 1967”

We are proud of our integral role in helping to ensure product safety and quality for all our clients.

  • Facebook
  • LinkedIn
  • Twitter

CAREERS

Deibel Laboratories is always seeking energetic individuals to fill positions at our rapidly growing corporation of food and pharma/cosmetic testing laboratories.

VIEW CAREERS

LOCATIONS

California, Idaho, Pennsylvania, Sarasota, Gainesville, Lakeland, Illinois, Minnesota, Missouri, Wisconsin, Kansas, Tennessee, Texas, Canada

SEE LOCATIONS

Copyright © 2025 Deibel Laboratories, All Rights Reserved.
PRIVACY NOTICE · COOKIE POLICY · TERMS AND CONDITIONS