Food Testing Services:

  • Food Microbiology
  • Food Allergen
  • Food Chemistry
  • Food Forensic Testing
  • Shelf-Life Study
  • Nutritional Analysis

Lapuck Laboratories, Inc. provides food testing services to various memebers of the food industry including food processors, food retailers and food service establishments. Lapuck Laboratories’ microbiologist and chemists use the latest FDA, APHA, AOAC, and FDA/USDA approved ELISA methods in analyzing such foods as meat, poultry , seafood, produce, bakery, and dairy products. We also specialize in microbial limit testing of nutritional supplements using USP methods. Lapuck Laboratories Project Managers work with food industry clients and assist them in establishing a testing program that best suits the client’s need for in-house quality control and/or regulatory compliance with the most cost-effective approach.

Food Microbiology

Since 1966, we have provided our food industry clients with a wide range of microbiological testing services using approved methods.

Bacteria As Spoilage Indicators

  • Aerobic plate counts
  • Anaerobic Plate Count
  • Yeast & Mold
  • Acidophilic Bacteria
  • Psychrophilic Bacteria

Bacteria As Food Quality Indicators

  • Food Microbiology
  • Food Allergen
  • Food Chemistry
  • E. Coli
  • Staphylococcus aureus
  • Yeast & mold counts


Name of Pathogen Method Alternative Method
Salmonella FDA BAM/USDA Bio Control VIP
Listeria monocytogenes FDA BAM/USDA Bio Control ELISA
E- coli O157H:7 FDA BAM/USDA Bio Control VIP
Staphylococcus aureus FDA BAM
Campylobacter FDA BAM
Clostridium perfingens FDA BAM
Shigella FDA BAM
Vibrio species FDA BAM
Yersinia enterocolitica FDA BAM

Microbiological Analysis

  •  Aerobic Plate Count (Petrifilm)
  • Aerobic Plat Count (Pour Plate)
  • Anaerobic Plate Count (Pour Plate)
  • E.coli (Petrifilm)
  • E.coli (MPN with MUG)
  • E.coli 0157:H7
  • Fecal Coliforms (MPN)
  • Fecal Coliforms in Shellfish (MPN)
  • Bacillus Cereus Plate Count
  • Clostridium Perfringens
  • Enteric Streptococci
  • Lactobacillus Plate Count
  • Legionella
  • Listeria Monocytogenes
  • Mesophilic Aerobic or Anaerobic Spore Former
  • Mold, Direct Plating Method
  • Osmophillic Yeast and Mold
  • Pseudomonas Aeruginosa
  • Psychrotrophic Plate Count (20-30C)
  • Salmonella (FDA BAM)
  • Shigella (FDA BAM)
  • Staphylococcus Aureus
  • Thermophilic Flat Sour Spore Formers
  • Thermophilic Plate Count (>45C)
  • Total Coliforms (MNP)
  • Total Coliforms (Petrifilm)
  • Vibrio Parahemolyticus
  • Yersinia
  • Yeast and Mold

Shelf Life

  • Packaged Vegetable Foods
  • Processed PHF Foods
  • Vacuum Packaged Foods
  • Acidified Foods
  • Bakery Products
  • Processed meat, Poultry & Seafood

Nutritional Analysis

  • Moisture and Protein
  • Fat content %
  • Nitrite
  • Proximate Analysis:
    protein, ash, crude fat,
    carbohydrates and moisture
  • Nutritional Labaling (standard):
    fat, protein, carbohydrate, calories, moisture, cholesterol,  ash, Vitamin A, Vitamin C,  Thiamin, Riboflavin, Niacin,  Iron, Potassium, Sodium, Calcium, Phosphorus
  • pH
  • Cholesterol
  • Sugar profile
  • Fatty acid profile
  • Saturated/Unsaturated Fat
  • Major Elements:
    Soduium, Calcium, Potassium, Magnesium, Zinc, Iron, Phosphorus.
  • Other Tests By Request

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