+34 934 700 505
C/ Josep Anselm Clavé, 32-34 Local 2, 08950 Esplugues del Llobregat


The growing consumer demand for healthy beverages such as fruit juices has become the need to quickly and easily develop a reliable method to check their microbiological status before releasing the product.
Using the Sensilux® reagents for the detection of microbial ATP by Bioluminescence, you can perform the quality control of the finished product.

Establish a system of prevention and analysis of hazards and critical control points (APPCC), helps to identify, evaluate and control the important dangers for the safety of food through a structured and systematic approach.

Finished Product ControlHygiene ControlAutomation and Robotics
PathogensAllergensControl on surfaces


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