The quality of our global freshwater supplies is increasingly threatened by contamination. Although water contains natural contaminants, it is increasingly polluted by human activities such as improper sewage treatment, fly tipping, poor agricultural practices, and chemical spills at industrial sites.

Water quality monitoring is a tool that can be used to identify safe drinking water – whether at the source, in a piped distribution system, or in the home. Water testing plays an important role in checking the correct operation of water supply systems, verifying the safety of drinking water, investigating outbreaks, and validating processes and measures. preventive.

• Experience of more than 30 years
• Availability of this activity at the technical centers of TUNIS, SFAX and SOUSSE of the LCAE
• Accreditation of the microbiology laboratory of food products and water of TUNIS since 2004 (about 17 years), by the French Accreditation Committee COFRAC then the National Accreditation Council TUNAC.
• Participation in inter-comparison networks: RAEMA since 2003; BIPEA since 2007; AGLAE: since 2012; PHE since 2017
• Regular monitoring of the validity of the results by applying an internal control program throughout the performance of the analyses .

• Spoilage microorganisms
• Faecal contamination microorganisms
• Pathogenic microorganisms
• List of analyzes

• Water intended for human consumption,
• Mineral water, spring water, table water, carbonated water
• Water for use in the food industry
• Well water
• Treated water and other types of clean water
• pool water

Food bacteriological analyzes are essential to check the conformity of products with the “hygiene” regulations in force. They must assess the pathogenic and spoilage flora present in food. Indeed, these are rarely sterile and are periodically contaminated in a primary manner or during the manipulations to which they are subjected during their manufacture. Some microorganisms do not pose a problem while others can be dangerous to human health. It is therefore either a question of looking for contamination by identifying pathogenic microorganisms and quantifying the number of colonies, or of germs that are witnesses of poor hygienic practices.

• Experience of more than 30 years
• Availability of this activity at the technical centers of TUNIS, SFAX and SOUSSE of the LCAE
• Accreditation of the TUNIS food and water microbiology laboratory since 2004 (about 17 years), by the French COFRAC Accreditation Committee and then the TUNAC National Accreditation Council.
• Participation in inter-comparison networks: RAEMA since 2003; BIPEA since 2007; AGLAE: since 2012; PHE since 2017
• Regular monitoring of the validity of the results by applying an internal control program throughout the performance of the analyses.

• Spoilage microorganisms
• Technological Indicator Microorganisms
• Faecal contamination microorganisms
• Pathogenic microorganisms
• Can stability control
• List of analyzes

• les produits destinés à la consommation humaine ou à l’alimentation animale
• Fresh, raw and processed meats, poultry and game, and their by-products
• Fish products; whole or shelled crustaceans; cephalopods; bivalve molluscs; Gastropods & Processed Products
• Cereals and cereal products: bakery products, pastries and cakes;
• Food for animals ;
• Margarines, spreads and non-dairy products containing water;
• Eggs and egg products;
• Fresh and processed fruits and vegetables (frozen, juice, etc.)
• Milk and derived dairy products
• Canned and similar products (food preserves at pH<4.5 and pH>4.5
• UHT and Sterilized Milk

Microbiological contamination of a cosmetic product can come from two sources: contamination during production and filling, or contribution by the consumer during use. From the opening of the packaging until the complete use of the product, various microbiological contaminations are permanently induced by the environment and the consumer (hands, body).

The microbiological analyzes carried out in the laboratory are key indicators in the evaluation of the safety of cosmetic products.

• Experience of more than 30 years
• Availability of this activity at the technical centers of TUNIS, SFAX and SOUSSE of the LCAE
• Accreditation of the microbiology laboratory of food products and water of TUNIS since 2004 (about 17 years), by the French Accreditation Committee COFRAC then the National Accreditation Council TUNAC.
• Participation in inter-comparison networks: RAEMA since 2003; BIPEA since 2007; AGLAE: since 2012; PHE since 2017
• Regular monitoring of the validity of the results by applying an internal control program throughout the performance of the analyses.

• Spoilage microorganisms
• Faecal contamination microorganisms
• Pathogenic microorganisms
• List of analyzes

• Skin products: creams, emulsions, lotions, gels and oils for the skin; beauty masks; foundations; make-up powders; bath preparations; solar products; anti-wrinkle products; shaving preparations; make-up and make-up removal products; products intended to be applied to the lips;
• Hygiene products: toilet soaps, deodorant soaps; dental and oral hygiene products; external intimate hygiene products; antiperspirants;
• Hair products: hair dyes; hair care and cleaning products
• Other: depilatory creams; care products