You SHOULD be able to trust your in-house contamination control programme. ...

Microbiological Monitoring is a regulatory requirement to Prevent Bio-contamination!

Microbial control is critical in your workplace environments.

Tainted environments or materials can potentially contaminate the product, lead to product recalls, regulatory observations, or fines, harm the product efficacy, or even kill the product consumer.


Botulism  ·  Listeriosis  ·  Bacillus cereus ·  Norovirus (Norwalk Virus)  ·  Legionnaires' Disease  are all daily threats! 

Find them, eliminate them and keep them away by ensuring your contamination control programmes are properly authenticated and provable.

If  'food poisoning' is caused principally by bacteria one can only imagine the potential and real damage that higher-grade contaminants can cause. The Listeriosis outbreak in South Africa, and in other countries in the world, coupled with fast-paced travel facilities, spells emergency disaster management UNLESS these bacterial outbreaks get stopped in their tracks. Our country has already began the process to initiate a disaster management programme.

Both bacteria and viruses are contaminants that effect and influence human health & safety. Viruses never grow in food, but are passed directly from people to people. You already know that bacterial and viral strains are highly adaptable to their environment and can evolve to survive long-terms disinfectants and anti-contaminant programmes. Are YOU sure that your contamination control programme is effective and do you have consistent scientific proof that it is working?

 The solutions are scientifically simple to remedy.


Find the Source of Contamination, Eliminate it and then Make Sure you have an effectively controlled and monitored program in place!

Here is a quick look at just some of the potential contaminants you can face on a daily basis in your industries:


Botulism is a rare but serious illness caused by a bacterium which occurs in soil. It produces a toxin that affects your nerves. Food-borne botulism comes from eating foods contaminated with the toxin.


Listeriosis is food poisoning caused by eating foods contaminated with the Listeria monocytogenes (L. monocytogenes) bacterium. In pregnant women, the infection can result in miscarriage, premature delivery, serious infection of the newborns, or even stillbirth. The current outbreak in this food-borne bacterium has cause hundreds of deaths in South Africa.

Bacillus Cereus

Bacillus cereus or B. cereus is a type of bacteria that produces toxins. These toxins can cause two types of illness: one type characterized by diarrhea and the other, called emetic toxin, by nausea and vomiting. These bacteria are present in foods and can multiply quickly at room temperature.

Norovirus (Norwalk Virus)

Noroviruses are the most common cause of acute gastroenteritis (infection of the stomach and intestines). Norovirus illness spreads easily and is often called stomach flu or viral gastroenteritis.The virus can also survive on surfaces that have been contaminated with the virus or be spread through contact with an infected person.  Produce, shellfish, ready-to-eat foods touched by infected food workers (salads, sandwiches, ice, cookies, fruit), or any other foods contaminated with vomit or feces from an infected person.

Legionnaires' Disease

The route of infection has been recognised as the inhalation of small aerosol containing bacteria of the Legionella sp into the lungs of the host animal.  The outbreaks to be mainly associated with cooling towers and hot water systems but also with whirlpool baths, clinical humidifier in respiratory equipment, supermarket vegetable sprays, natural spa baths, fountains and potting composts.

Contact us to receive our FREE E-book on this subject! - or scroll down to see how these dangers to human health & safety can all be averted


Introducing Technology you can TRUST with a Capital T!



Public Health

Public Health

  1. To improve the hygienic conditions of public buildings
  2. To implement correct hygienic conditions in restaurants, communities, etc
  3. To Check the disinfection program efficiency
  4. To avoid operator’s risk when they are involved in biohazard

To train the Staff to the correct hygiene protocol


Food, Agro-Food, Dairy, Beverage, Catering

  1. To increase the self-life of products
  2. To train the Staff to the correct hygiene protocol
  3. To check the disinfection program efficiency
  4. To improve the company image in front of customers

Correct application of HACCP (Hazard Analysis Critical Control Point)

Health Industry

Hospital, Clinic, Medical Centre

  1. Regular programmed monitoring of operating rooms, high risk ward
  2. To check the disinfection program efficiency
  3. To train the Staff to the correct hygiene protocol
  4. To avoid infection risk for operator

To avoid infection risk to high risk patients

Scientific work

Pharma, Biotechnology

  1. Regular and programmed monitoring of sterile areas
  2. To increase the controls in the production departments
  3. To train the staff to the correct hygiene protocol
  4. To check the disinfection program efficiency

To follow the questions of regulatory inspectors



  1. To increase the self-life of products
  2. To train the Staff to the correct hygiene protocol
  3. To check the disinfection program efficiency
  4. To improve the company image in front of customers

Correct application of HACCP (Hazard Analysis Critical Control Point)


Disinfectant Producers

  1. Correct use of disinfectants
  2. To improve the company image in front of customers
  3. To check the disinfection program efficiency
  4. To increase the number of environmental tests

To test the self-life of products


HVAC (Heating Ventilation, Air Conditioning System)

  1. To check the disinfection program efficiency
  2. Programmed monitoring of air ducts in HVAC System of buidings
  3. Identification of infection site (e.g. Legionella)
  4. Evaluation of “Sick Building Sindrome” (SBS)
  5. Evaluation of “Building Related Illnees” (BRI)

Microbiology Laboratory Environmental Laboratory

  1. Monitoring of the lab environment
  2. Monitoring of laminar flow benches
  3. To improve relations with the production people of the company
  4. Technical microbial education of staff

Environmental testing for third entity

TrioBas Introduction Video

Contact Information


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