Microbiological Testing


Microbiological analysis is important in determining the safety and quality of food. Conventional methods are labor intensive, time consuming, and costly; advances in these methods have been limited to the development of instruments and culture media. In this age of advanced technology, rapid methods in microbiological testing are already available. These methods minimize manipulation, provide results in less time, and reduce cost. However, it is empirical that the tools used are accurate, sensitive, and efficient.

Ensure that your product is safe for human consumption. We could help you in achieving that with our wide array of uncompromising microbiological testing systems. Let us know about your microbiological testing concerns by giving us a call or e-mail. A member of our technical team will attend to you right away.
The following are some of the most common food pathogens, according to US FDA:

Pathogen

Basics

Sources

Symptoms

Incubation

Duration

Salmonella sp.

Widespread occurrence in animals, especially in poultry and swine. Important environmental contaminant in food producing facilities.

Raw and undercooked eggs, raw meat, poultry, seafood, raw milk, dairy products, produce, and the environment.

Diarrhea, fever, vomiting, headache, nausea, and stomach cramps. Must-Know: Symptoms can be more severe in people in at-risk groups, such as pregnant women.

12 to 72 hours after eating food contaminated with as few as 15 to 20 cells

 6 to 48 hours

Pathogen

Basics

Sources

Symptoms

Incubation

Duration

PathogenicEscherichia

coli (E. coli)

A group of bacteria that can produce a variety of deadly toxins.

Meat (undercooked or raw hamburger), uncooked produce, raw milk, unpasteurized juice, and contaminated water

Severe stomach cramps, bloody diarrhea, and nausea. It can also manifest as non-bloody diarrhea or be symptomless. Must-Know: E. coli O157:H7 can cause permanent kidney damage which can lead to death in young children.

Usually 3 to 4 days after ingestion, but may occur from 1 to 10 days after eating food contaminated with 10 to 100 cells

5 to 10 days

Pathogen

Basics

Sources

Symptoms

Incubation

Duration

Listeria monocytogenes

A bacterium that can grow slowly at refrigerator temperatures. Must-Know: Listeria can cause serious illness or death in pregnant women, fetuses, and newborns.

Refrigerated, ready-to-eat foods (meat, poultry, seafood, and dairy – unpasteurized milk and milk products or foods made with unpasteurized milk)

Fever, headache, fatigue, Muscle aches, nausea, vomiting, diarrhea, meningitis, and miscarriages.

9 to 48 hours after ingestion, but may occur up to 6 weeks after eating food contaminated with  approximately 1000 cells

Variable

Pathogen

Basics

Sources

Symptoms

Incubation

Duration

Campylobacter jejuni

Must-Know: Children under age 1 have the highest rate of Campylobacteriosis. Unborn babies and infants are more susceptible on first exposure to this bacterium. In addition, there’s a low threshold for seeking medical care for infants. Campylobacteriosis is identified as an antecedent infection associated with Guillain-Barre syndrome 

Raw milk, untreated water, raw and undercooked meat, poultry, or shellfish

Diarrhea (sometimes bloody), stomach cramps, fever, muscle pain, headache, and nausea.

Generally 2 to 5 days after eating food contaminated with approximately 500 cells

2 to 5 days

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