The Professional Group Services, Inc.
    Food Technology, Laboratory and Engineering Services.

 
  • New FDA rules for the shelled egg industry:
    Federal Register Final Rule (July 9, 2009, 74 FR 33030):
    The prevention of Salmonella Enteritidis in shell eggs during production, storage and transportation. In accordance with 21 CFR parts 16 and 118 we can provide our customers with the services needed to perform Environmental S.E. Testing keeping them in compliance with current FDA regulations.
  • Testing for pooled eggs; sample consist of (20) eggs cracked aseptically into whirl bag for total of (50) samples per poultry house. To be collected every 2 weeks (1000 eggs).In 8 weeks a total of 4000 eggs will be tested for salmonella.
  • Testing for Environmental Salmonella Enteritidis (FDA Methodology)
  • We Sell "Ready to Use" Drag Swabs for $2.00 Each.

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    Our state-of-the-art laboratory yields accurate results in the shortest turn around time possible. Our lab is in compliance with the FDA/AOAC Standards and Regulations utilizing the following instruments:
    • bioMerieux Vidas is an automated immunoassay system that uses ELFA (Enzyme Linked Fluorescent Assay) technology and stores the calibration in the analyzer’s memory, reducing lab errors and optimizing the cost-per-sample result.
    • bioMerieux Tempo uses specific culture media which allows rapid bacterial growth and statistical methods to calculate the number of microorganisms present in the initial sample.
    • Bio-Rad iQ-Check RT -PCR uses gene amplification thru PCR and real-time detection utilizing DNA primers and fluorescent probes specific to the target organism.

     

    DiversiLab provides standardized, reproducible DNA fingerprinting of pathogens for root cause and trace back investigations, using a fraction of the time and cost, preventing unnecessary product holds.

  • The new collaboration web site known as Share Point is launching soon. Click here for more details on how to join the site that allows you to communicate with other members of the food industry and stay up to date with the latest information