Isolate and identify harmful microorganisms from contaminated food samples using laboratory techniques, including sample processing, microbial culturing, molecular biology testing (e.g., PCR and sequencing), and strain characterization.

Determine or verify a product’s safe consumption period via accelerated or long-term storage testing, ensuring quality and safety throughout its shelf life.

Validate food processing and packaging efficacy by inoculating selected pathogens into samples and monitoring their growth under simulated real-world conditions.

Develop tailored preservation strategies based on product characteristics, production processes, target shelf life, and market requirements.