The identification and cultivation of various types of bacteria, viruses, fungi, and yeast, and the determination of the type and permissible limits of aerobic and anaerobic microorganisms in water, raw materials, and food products are among the most important activities of the microbiology department.
Control of microbial contamination in the production, manufacturing and packaging of herbal essences, essential oils, extracts and flavorings. Microbial control of raw materials and food, pharmaceutical, cosmetic and health products. Microbial control of cardboard raw materials and food, pharmaceutical, cosmetic and health packaging.
