mikra 1

Head : MSc Nataša Cerovečki

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In microbiological food tests we determine the existing pathogens, potentially pathogenic microorganisms and/or their toxins that may expose to risk human health.

  • Microbiological food tests
  • Control of the microbiological hygiene of food production and storage facilities
  • Supervision of critical control points (HACCP)
  • Product durability tests
  • Testing the existence of bacterial toxins in food
  • Microbiological tests on object of common use (cosmetic products, packaging)

Most frequent infective bacterial agents transmitted trough food causing illnesses are:

  • Salmonella spp.
  • Listeria monocytogenes
  • Escherichia coli
  • Staphylococcus aureus
  • Campylobacter spp.
  • Cronobacter sakazakii
  • Bacillus cereus
  • Shigella spp.
  • Vibrio spp.

Microorganisms may cause food spoilage:

  • aerobne mezofilne bakterije
  • kvasci i plijesni
  • aerobne sporogene bakterije
  • Alicyclobacillus  spp.
  • Leuconostoc  spp.
  • Lactobacillus spp.

 mikra 2


Food Control Center

Adress: Jagićeva 31, 10000 Zagreb

Head of the Centre: MSc Marina Ćurko
e-mail: mcurko@pbf.hr

Quality Manager: MSc. Vesna Bolanča
e-mail: vbolanca@pbf.hr

Head of Laboratory of Food Chemistry and Objects of Common Use

Head : MSc. Marija Janušić
e-mail: mjanusic@pbf.hr

Head of Laboratory of Food Microbiology and Objects of Common Use