Food microbiology section

Head of the Unit – Ruta Bubuliene

Section performs analysis of food, raw materials, drinking water, food supplements and beverages. The section consists of two analysis groups: microbiology analysis group and sensory analysis group.

Microbiology analysis group executes tests of indicative (e.g. total amount of micro-organisms, number of coliform bacteria, number of enterobacteria etc.) and pathogenic (salmonella, listeria, campylobacteria, shigella etc.) micro-organisms, as well as fish helminths, trichinellosis, mycological contamination and residual antibacterial substances. Besides the group produces medias (manually and automatically). Microbiological and sensory tests help the state food and veterinary services, as well as enterprises involved in production and realisation of foodstuffs to control and improve quality of their production and realisation of products in the market. 

In 2006 Food Microbiology Section was appointed a national reference laboratory in the following spheres:

• Tests of campylobacteria
•  Tests of Verocytotoxines E. coli (VTEC)
•  Parasitological tests
•  Listeria monocytogenes tests
•  Tests of milk and milk products 

Employees of the section upgrade their qualification skills and exchange their experience not only with employees of other Lithuanian laboratories but also with specialists of other countries.

Sensory analysis group was established in 2003 in co-operation with the Biotechnology Institute of Denmark. After the year it was incorporated into the Food Microbiology Section. The section carries out tests of foodstuffs, raw materials, drinking water, olive oil and veterinary drug plants. Sensory assessments are executed by 10 specialist assessors, selected and trained pursuant to the special programme.

There are two types of sensory analysis:

•  descriptive analysis when it is necessary to characterise separate sensory traits of a product, and their intensity;
•  difference analysis when it is necessary to specify major sensory differences between two or more foodstuffs. 

Descriptive analysis is carried out by the assessors during open „round table" discussions, whereas the difference analysis is performed in individual cabins (the department is equipped with five cabins). The assessors should work according to strict requirements. They shall:

•  observe time requirements in order not to distract other assessors from work and have enough time for the assessment;
•  not use strong-smelling cosmetic and perfumery before test execution;
•  not smoke, eat and drink (except water) at least half an hour before the assessment;
•  not use mobile phones during test execution;
•  be in good health condition during test execution (not to have flu and other diseases).