Search Results for: Instruments measuring resistance
chemical hazards (toxins, metals, pesticides, organic pollutants, histamine) found or likely to be found in foods, especially during the distribution and consumption stages: it develops knowledge on the identification of hazards found in foods, it develops methods for detecting, characterising and measuring
microbiological food contaminants listeria, salmonella and e. coli unit (ma) staphylococcus, bacillus, clostridia and milk (ma) central laboratory for veterinary services unit (ma et bsm) enteric viruses unit (ma) platform for high-throughput pathogen identification and typing (ma) antimicrobial resistance...
https://www.anses.fr/en/content/laboratory-food-safety-maisons-alfort-and-boulogne-sur-mer