Foodborne Pathogens &
Toxin Testing

Identifying dangerous microorganisms and heat-stable toxins before they reach the consumer.

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 detection 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.

Common Foodborne Pathogens & Toxins

We utilize validated protocols for the high-precision detection of specific foodborne pathogens, ensuring compliance with FSIS, FDA, and international safety standards.

STEC E. coli Testing
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. While most E. coli are harmless commensals, STEC strains carry specific virulence factors (stx1 and stx2 genes) that attack the human intestinal lining. These organisms are classified as adulterants in raw beef products and require zero-tolerance verification.

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

S. aureus Testing
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. The primary risk is the production of heat-stable staphylococcal enterotoxins. Once formed due to temperature abuse, these toxins cannot be eliminated by cooking, leading to rapid-onset illness.

Validated Methods:
  • SOP 169 (AOAC 2003.07/08)
  • Petrifilm™ / Plate Count
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 Testing
Bacillus cereus Spore & Toxin Screening

Bacillus cereus

Bacillus cereus is distinct among foodborne pathogens due to its ability to form resistant endospores. If cooked food is cooled too slowly, these spores germinate and produce one of two toxins: the emetic toxin (cereulide) which causes vomiting, or the diarrheal enterotoxin. This is a major concern for starchy foods held at improper temperatures.

Validated Methods:
  • FDA BAM Chapter 14
  • MYP Agar Plate
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 Testing
Clostridium perfringens & Anaerobe Detection

Clostridium spp.

Detection of anaerobic foodborne pathogens like Clostridium perfringens and Clostridium botulinum is critical for vacuum-packed products. These obligate anaerobes produce spores that thrive in oxygen-deprived environments. C. perfringens is one of the fastest-growing bacteria, often proliferating in dense foods that are kept warm for long periods.

Validated Methods:
  • FDA BAM Chapter 16
  • Anaerobic Count
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 Testing
Campylobacter spp. Detection

Campylobacter spp.

Currently considered the leading bacterial foodborne pathogen worldwide for gastroenteritis, Campylobacter jejuni is a significant public health concern. These microaerophilic bacteria require reduced oxygen levels. While fragile outside the host, they have a very low infectious dose, making cross-contamination from raw poultry to RTE foods a major risk.

Validated Methods:
  • AOAC RI 031209
  • PCR Molecular
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 Testing
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. Risk levels correlate directly with water temperature. We target V. parahaemolyticus and the dangerous V. vulnificus, which pose severe risks to consumers of raw shellfish.

Validated Methods:
  • FDA BAM Chapter 9
  • Culture / PCR
Industry Application:

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

Shigella Testing
Shigella & Fecal Pathogen Screening

Shigella spp.

Shigella causes dysentery and is distinct because the transmission of this foodborne pathogen is almost exclusively via the fecal-oral route. Unlike pathogens that originate in animals, the primary reservoir for Shigella is humans. Contamination typically occurs due to infected food handlers touching food that will not be subsequently cooked.

Validated Methods:
  • FDA BAM Chapter 6
  • Culture / PCR
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 testing for high-risk commodity groups.

Beef & Poultry

Beef & Poultry

STEC, Salmonella, Campylobacter testing.
Seafood

Seafood & Shellfish

Vibrio, Listeria, Histamine analysis.
Fresh Produce

Fresh Produce

E. coli, Salmonella, Cyclospora screening.
Dairy

Dairy & Cheese

Listeria, S. aureus, Salmonella.
RTE

Ready-to-Eat (RTE)

Listeria control and pathogen monitoring.
Spices

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 microbiological food 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 safety screening.
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 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 pathogen 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.

Ensure Your Production Hygiene

Validate your sanitation protocols with accredited microbiological testing.

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