Microbiological assessment is essential for a full range of food (including traditional food, food supplements and special foods). In this sense, the equipment specific to microbiology laboratories will be purchased, as well as established equipment that can analyze DNA, RNA or proteins, in general, to unequivocally identify the nature of the food (protein), but also the degree of denaturation. The investment in this laboratory is ~ 3.97 million RON.

Currently, accredited laboratories in Romania perform microbiological analysis of foods by classical methods based on the direct highlighting of microbial species/ strains, called microbiological indicators, whose presence and quantity indicate the risk of other biological contaminants, including pathogens agents. These methods involve the isolation and identification of microbiological parameters using special media and standardized biochemical and/or serological identification techniques. However, many biological factors (potentially pathogenic microorganisms, antibiotic-resistant microorganisms), viruses or biochemical factors (microbial toxins or different products derived from microbial metabolism) cannot be detected by classical methods.

This laboratory aims to develop and apply new methods for the detection of microbiological contaminants in food by using the latest tools and techniques. The modern methods used will complement the classical techniques and will include:

• Isolation of a wider range of microorganisms, including intractable in foods;
• Identification of isolated microorganisms using advanced microscopy and biochemical and immunological automated/semi-automatic methods performed in microvolumes for rapid analysis of a large number of samples or variants;
• Detection of nucleic acids (DNA, RNA) specific to different microorganisms by polymerase chain reaction (PCR), qRT-PCR (Real-Time Quantitative Reverse Transcription PCR), whether or not followed by migration in agarose gel of the amplification products - for accurate discrimination of taxons to family, class, species of microorganisms directly from contaminated food and molecular typing by sequencing or Western Blott;
• Using TLC (Thin Layer Chromatography) as a method for quickly and efficiently identifying microorganisms in food;
• Characterization of the pathogenicity potential and antibiotic resistance profiles of microbial strains isolated from food:

1. highlighting the antibiotic resistance profile by phenotypic and molecular methods (diffusometric disc method, E-Test, highlighting the minimum inhibitory concentration by microdilution method, PCR);
2. determination of virulence characteristics to highlight the pathogenic potential of strains isolated from food (assessment of cellular and inert adhesion capacity, biofilm production, toxin and enzyme production, PCR).

• Development of new surfaces and food packaging with antimicrobial properties.