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In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

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Other denominations

Microbiology Analyst, Food Microbiology Technician


The Food Microbiology Analyst is a professional who uses specific techniques and devices to detect, control and define the classification of one or more micro-organisms present in a food, whether it is a raw material, semi-processed product or end product. The analyses are conducted to define a food (live micro-organisms in yogurt), maintain certain characteristics of a product (yeast to carry out wine fermentation), guarantee food safety in a preventive manner (control of pathogenic micro-organisms in a finished product) or determine the causes of a food-borne illness.


  • Responsible for the optimal identification and preservation of the sample prior to analysis; and in some cases, also obtain the sample itself.
  • Ensure that the specific analytical procedure for each analysis and product is followed. Usually the procedures are already defined in the laboratories, and often certified, according to the applicable standards (legislation and/or procedures established by certification bodies).
  • Carry out the prior treatments on the sample (trituration, dilution, etc.) in order to be able to analyse it.
  • Carry out seeding in a liquid or solid medium using the appropriate materials (pipettes, seeding equipment), disinfect the material after each of the seedings (a gas flame is used to sterilise the metal instruments) and replicate these seedings in different culture mediums for greater representativeness of the analysis.
  • Read the results and decide, depending on whether the reading is positive or negative, whether to continue with the procedure when the analysis protocol calls for it.
  • Define the results and include them in the analysis form (hard copy or electronic) in order to be able to send it to the client that it has ordered the analysis.
  • Perform the tasks necessary to keep the microorganisms that are used as indicators or stock cultures in good condition.
  • Check that the microorganisms, if they are used for manufacturing the product (wine, bread, yogurt), are the correct ones.
  • Take care of all the laboratory materials; clean, keep in good condition, and above all, ensure the correct disinfection of all the reusable materials and culture mediums.
  • Carry out the inventory of the consumable materials and place the orders to replenish them.
  • Carry out safety procedures to calibrate the instruments and ensure the protocols are being followed. Participate in the calibration and validation processes between laboratories.
  • Maintain the precautions related to occupational safety in the daily work.

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Generalitat de Catalunya
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