The laboratory has an operating area 95.25 m2, 24 functional stations for students, equipped for analysis of pollution indicators (aerobic mesophiles, total and fecal coliforms, fungi and yeasts) and detection of pathogens (Salmonella, Listeria sp., E. coli O157: H7).
The Food Microbiology Laboratory Zamorano was established on June 18, 2010 within the campus, as part of the agroindustrial complex of the career of Food Technology through funding from USAID / ASHA.
FMLZ facilities add up to a total area of 270.8 m2. Where are distributed 14 / 4 for receipt and storage of samples, preparation of culture media, plant samples, sterilization area, cellar, Pathogens Laboratory and Molecular Laboratory. The Key Laboratory has a capacity for 24 students.
The Food Microbiology Laboratory Zamorano is governed by the quality management system ISO 17025. Today’s active participation in the implementation, research and development of the Central American region, providing the safety of food in small, medium and large companies, analyzing as: Total plate count, total and fecal coliforms, fungi and yeast, detection of pathogens (Salmonella, Listeria sp., E. coli O157: H7, S. aureus), with the FMLZ between one of the most modern microbiological laboratories in the country.
The Food Microbiology Laboratory Zamorano also meets the academic function of teaching practices of food microbiology laboratory for third year students and the learning module by the seniors as well as access to the students of Food Technology for microbiological analysis in its various research projects.
