Rapid Tests for Food Pathogens

Salmonella is a Gram-negative rod-shaped, bacterium. It is estimated that from 2 to 4 million cases of salmonellosis occur in the U.S. annually. Salmonella is found in animals, especially in poultry and swine. It is believed that enterotoxins produced by Salmonella cause acute symptoms such as nausea, vomiting, abdominal cramps, diarrhea, fever, and headache.1

E. coli 0157:H7 is a deadly microorganism found in undercooked meat, especially hamburger, and in milk. The American Bionostica test for E. coli O157:H7 allows for screening of samples following as little as 8 hours of sample enrichment. Conventional media allows for screening with at least a 20 hour enrichment period.1

are designed to provide results quickly. The tests are easy to use, and require only a minor investment in equipment and training. It is cost effective to incorporate these tests into pathogen screening programs.

Food Pathogen Tests Currently available:

Salmonella
E.coli 0157:H7
Tests for other important food pathogens are in development

1U.S. Food & Drug Administration, Center for Food Safety & Applied Nutrition: Food borne Pathogenic Microorganisms and Natural Toxins Handbook

Salmonella typhimurium,
Transmission Electron Micrograph;
Institute of Food Research;
Colney, Norwich; UK