This method is officially accredited. The accredition certificate can be consulted in the quality section of this website.
In the development of our method, we worked closely together with two international authorities in the field of virology, microbiology and food preservation: prof. dr. ir. Mieke Uyttendaele and Prof. dr. ir. Liesbeth Jacxsens of the accredited Laboratory for Food Microbiology and Food Preservation, part of the Belgian Ghent University. Thanks to this collaboration and especially the knowledge of these experts, we were able to take the extraction process of the method to a new level. This has lead to the development of a method that offers the highest possible reliability.