Food safety testing is comprised of two components: sample enrichment media, and foodborne pathogen testing.
Testing methods are categorized into two main categories: DNA-based real-time PCR and immunological-based methods (ELISA, MICT).
The testing industry has traditionally been focused on developing and upgrading of the testing instrumentation as opposed to the enrichment process.
Within the Meat Industry pathogenic E. coli are the focus: O157:H7 (O26, O45, O111, O103, O121 and O145). Salmonella / Lysteria are also relevant
Traditional existing testing methodology can take from over 10 hours to in excess of 24 hours to complete. By law, large quantities of meat and produce are required to be quarantined until sampling and characterization for key pathogenic bacteria is provided.
Meat producers need to demonstrate the absence of fewer than 1-3 live pathogens within a sample so as to allow detection under current methods.
Recalls in the food industry have led consumers to demand more information about safety, sourcing, labeling and processing
Implementation of the Food Safety Modernization Act (FSMA) in the U. S., Safe Food for Canadians Act in Canada and an extended food safety action plan implemented in China are examples presenting attractive opportunities for driving the growth of the food safety testing market.