Foodborne Pathogen Testing
& Toxin Analysis

Identifying dangerous microorganisms and heat-stable toxins before they reach the consumer. Our foodborne pathogen testing services ensure product safety and compliance.

Priority Pathogen
STEC E. coli & Salmonella
Toxin Screen
S. aureus & B. cereus
Global Standards
Vibrio & Campylobacter

Control of Foodborne Pathogens

Effective management of foodborne pathogens is the cornerstone of modern food safety systems. AGT Labs offers a full spectrum of foodborne pathogen testing services for major bacterial toxins and dangerous microorganisms. We use ISO 17025 accredited methods to help you identify contamination risks, prevent widespread outbreaks, and ensure your products meet strict FDA and USDA regulatory standards, avoiding costly FDA import detentions.

Common Foodborne Pathogens & Toxins

We utilize validated protocols for the high-precision detection of specific foodborne pathogens—including leading causes of recalls like Salmonella and Listeria—ensuring compliance with FSIS, FDA, and international safety standards.

STEC E. coli bacteria analysis
Shiga Toxin-Producing E. coli (STEC) Analysis

STEC (Shiga-toxin E. coli)

Shiga toxin-producing Escherichia coli (STEC) represents one of the most severe foodborne pathogens regulated by the USDA. Rigorous foodborne pathogen testing is required to detect these organisms (stx1 and stx2) in raw beef products and enforce zero-tolerance verification.

Validated Methods:
  • SOP 194 (AOAC RI 121203)
  • PCR Molecular Detection
Technical Specs:

Sample Size: 375g (N60) or 25g | LOD: Negative per sample | Shipping: Refrigerated (2-8°C)

Industry Application:

Mandatory N60 excision sampling for beef trim and ground beef compliance. Critical for agricultural water testing (FSMA) for leafy greens and sprouts. Validation of antimicrobial interventions.

Staphylococcus aureus culture plate
Staphylococcus aureus & Enterotoxin Detection

Staphylococcus aureus

While many foodborne pathogens require growth in the host to cause illness, Staphylococcus aureus causes food intoxication through pre-formed metabolites. Regular foodborne pathogen testing monitors these risks, as heat-stable enterotoxins persist even after cooking.

Validated Methods:
  • SOP 169 (AOAC 2003.07/08)
  • Petrifilm™ / Plate Count
Technical Specs:

Sample Size: 50g | LOD: < 10 CFU/g | Shipping: Refrigerated (2-8°C)

Industry Application:

Primary target for Ready-to-Eat (RTE) foods requiring manual assembly. Essential for bakery fillings, cream pastries, and dairy products. Used for environmental monitoring of hand-contact surfaces.

Bacillus cereus spore detection
Bacillus cereus Spore & Toxin Screening

Bacillus cereus

Bacillus cereus is distinct among foodborne pathogens due to its ability to form resistant endospores. Our foodborne pathogen testing protocols include specific spore detection, crucial for starchy foods like rice and pasta held at improper temperatures.

Validated Methods:
  • FDA BAM Chapter 14
  • MYP Agar Plate
Technical Specs:

Sample Size: 50g | LOD: < 10 CFU/g | Shipping: Refrigerated or Ambient

Industry Application:

Critical testing for starchy foods (rice, pasta, potatoes). Monitoring of dried ingredients like milk powders and spices. Verification of proper cooling protocols in catering.

Clostridium perfringens anaerobic testing
Clostridium perfringens & Anaerobe Detection

Clostridium spp.

Detection of anaerobic foodborne pathogens like Clostridium perfringens and Clostridium botulinum is critical for vacuum-packed products. We provide anaerobic foodborne pathogen testing to identify these obligate anaerobes that thrive in oxygen-deprived environments.

Validated Methods:
  • FDA BAM Chapter 16
  • Anaerobic Count
Technical Specs:

Sample Size: 50g | LOD: < 10 CFU/g | Shipping: Refrigerated (2-8°C)

Industry Application:

Vital for meat processors handling large roasts, stews, and gravy. Safety validation for sous-vide and vacuum-packed (ROP) foods. Required regulatory testing for low-acid canned food safety.

Campylobacter bacteria detection
Campylobacter spp. Detection

Campylobacter spp.

Currently considered the leading bacterial foodborne pathogen worldwide for gastroenteritis, Campylobacter jejuni is a significant public health concern. Comprehensive foodborne pathogen testing is the primary performance standard for poultry processing to control this microaerophilic risk.

Validated Methods:
  • AOAC RI 031209
  • PCR Molecular
Technical Specs:

Sample Size: 25g or Rinse Fluid | LOD: Negative/25g | Shipping: Refrigerated (Do not freeze)

Industry Application:

Primary performance standard for poultry processing (broilers, turkeys). Essential compliance testing for unpasteurized raw milk sales. Monitoring of rinse water and carcass swabs.

Vibrio parahaemolyticus screening
Vibrio parahaemolyticus & Seafood Safety

Vibrio spp.

Vibrio species are unique among foodborne pathogens as they are naturally occurring halophilic (salt-loving) bacteria found in marine environments. We perform specialized foodborne pathogen testing targeting V. parahaemolyticus and V. vulnificus for raw shellfish safety.

Validated Methods:
  • FDA BAM Chapter 9
  • Culture / PCR
Technical Specs:

Sample Size: 50g | LOD: Negative/25g | Shipping: Refrigerated (2-8°C, do not freeze)

Industry Application:

Mandatory for shellfish harvesters (oysters, clams). Safety verification for shrimp processors and aquaculture. Testing required for export certification of seafood.

Shigella bacteria test
Shigella & Fecal Pathogen Screening

Shigella spp.

Shigella causes dysentery and transmits almost exclusively via the fecal-oral route. Rapid foodborne pathogen testing can identify contamination sources from infected food handlers, a critical step for produce and agricultural irrigation water safety.

Validated Methods:
  • FDA BAM Chapter 6
  • Culture / PCR
Technical Specs:

Sample Size: 25g | LOD: Negative/25g | Shipping: Refrigerated (2-8°C)

Industry Application:

Primary target in outbreak investigations involving food service. Routine screening for high-risk manual assembly foods. Testing of imported produce and agricultural irrigation water.

Industries at Risk for Foodborne Pathogens

Targeted foodborne pathogen testing for high-risk commodity groups.

Beef and Poultry safety testing

Beef & Poultry

STEC, Salmonella, Campylobacter testing.
Seafood and Shellfish safety

Seafood & Shellfish

Vibrio, Listeria, Histamine analysis.
Fresh Produce safety screening

Fresh Produce

E. coli, Salmonella, Cyclospora screening.
Dairy and Cheese product safety

Dairy & Cheese

Listeria, S. aureus, Salmonella.
Ready-to-Eat food safety

Ready-to-Eat (RTE)

Listeria control and pathogen monitoring.
Spices and Dry Goods safety

Spices & Dry Goods

Salmonella and Bacillus cereus spore detection

Why Choose AGT Food Labs?

Partner with us for regulatory confidence, expert support, and unparalleled service in foodborne pathogen testing.

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Accredited Excellence

ISO/IEC 17025:2017 Accredited & FDA LAAF Recognized. Your microbiological results are legally defensible.

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Rapid Results

Expedited 24h turnaround times available for critical release decisions using rapid microbiological methods.

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Expert Support

Direct access to technical managers for result interpretation and problem-solving.

Common Questions About Pathogen Testing

What are the "Big 4" foodborne pathogens?
The four pathogens most commonly associated with foodborne illness and regulatory recalls are Salmonella, Listeria monocytogenes, E. coli O157:H7 (STEC), and Campylobacter. These are the primary targets for routine foodborne pathogen testing.
How do you test for bacterial toxins in food?
Unlike living bacteria, toxins (like those from S. aureus or B. cereus) are heat-stable and persist even after cooking. We use specific immunoassays (ELISA) or latex agglutination tests to detect the pre-formed toxin directly in the food matrix.
What is STEC and why is it a zero-tolerance adulterant?
STEC (Shiga toxin-producing E. coli) includes O157 and six other serogroups (O26, O45, O103, O111, O121, O145). These strains cause severe illness and are legally defined as adulterants in raw beef products, meaning any detection requires product destruction or diversion.
How long does foodborne pathogen testing take?
With advanced PCR (molecular) methods, negative results for pathogens like Salmonella and Listeria are typically available in 24-48 hours. If a sample is presumptive positive, cultural confirmation is required, which may take an additional 3-5 days.
Can you test for viruses like Norovirus?
Yes, we offer specialized RT-PCR testing for foodborne viruses such as Norovirus Genogroup I & II and Hepatitis A. This is particularly important for high-risk items like shellfish, soft fruits, and ready-to-eat foods handled by staff.
How much sample is required for pathogen testing?
Typical foodborne pathogen testing screens require 25g to 375g of sample, depending on the method and regulatory requirements. For example, beef trim testing often requires N60 excision sampling (375g), while standard Salmonella detection usually requires 25g.
What is the difference between Listeria species and Listeria monocytogenes testing?
Listeria spp. tests screen for the entire genus and are used for environmental monitoring (swabs) to detect harborage niches. Listeria monocytogenes tests specifically identify the pathogenic species and are used for finished product testing to ensure consumer safety.
Do you provide environmental monitoring swabs?
Yes, we provide pre-moistened sponge sticks and swabs for environmental monitoring of surfaces, drains, and equipment. We can also assist in designing your sampling plan to effectively locate and eliminate pathogen harborage sites.

Prevent Foodborne Illness & Recalls

Verify your products are pathogen-free with our accredited PCR and Culture screening methods for foodborne pathogen testing.

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