Food supply is under regular threat and helpful test products that can ensure food safety are in demand worldwide. Microbial pathogens such as bacteria, viruses, environmental toxins, food allergens and adulterants, residues of drugs and agricultural chemicals can damage consumers if unchecked. In some countries, testing for Pathogen is also conducted to make sure food authenticity. Pathogen testing is the most leading segment of food safety testing market.
The global food safety testing has grown in large part due to increased number of outbreaks of food borne illness caused by eating of contaminated food. Worldwide, various policies and standards have been implemented to promise the protection of manufactured food. Food safety testing is executed at every stage of the food supply chain.
Food Pathogen Safety Testing Market
The food pathogen safety testing market continues to grow at approximately seven percent a year with an estimated global market value of over US$ 2 Billion in 2015. The increase in pathogen screening within the food sector is based on regulatory requirements implemented by federal and international agencies, the need to conform to retailer specifications and to demonstrate due diligence to consumers.
Pathogen testing is primarily used in the water and food industries, including monitoring producers of high risk products such as deli meats. The most widespread testing is end product screening and environmental sampling, although, raw item testing is also performed. The purposes of testing have gone through a transformation since pre– Hazard Analysis Critical Control Point (HACCP) implementation.
Before HACCP, end product testing was measured a safety net to grab infected product. However, in this “HACCP” age the importance of finish product testing is to verify that involvement in place can eliminate or reduce the risk derived from pathogens. Due to specific testing, the usual targets are Listeria monocytogenes, Shiga Toxin producing Escherichia coli and Salmonella although it can be envisioned that enteric viruses will be added to the list given that the group of microbes account for over 50 percent of foodborne illness cases.