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Apr 24, 2026 - Foods

New rapid method for determining total germ count introduced

The BAV Institut Hygiene und Qualitätssicherung GmbH is expanding its analytical offering with a new method for determining the total number of microorganisms in probiotics and fermented foods. This is in response to the increasing requirements for precise and at the same time efficient microbiological investigations in this area.

The analysis of such products is considered particularly challenging due to the high diversity of contained microorganisms. The newly introduced method is expected to offer significant advantages here: It provides reliable results within a short period of two to 48 hours and simultaneously enables cost-efficient implementation.

Although the method is not yet accredited, the institute emphasizes the adherence to high quality and safety standards. In addition to the total germ count, numerous other microbiological parameters can also continue to be determined — also using modern rapid methods.

An additional service for customers is the digital sample portal "myBAV," through which analysis results can be accessed at any time. Companies in the food industry thereby gain quick access to relevant quality data and can efficiently manage their processes accordingly.

With the introduction of this method, the BAV Institut strengthens its position as a provider of innovative solutions in microbiological analytics.

For inquiries, the company is personally available: Customer advisors as well as Dirk Lorenz can be reached by phone at 0781/96947-23 or by email at dirk.lorenz@bav-institut.de.