Foodborne Pathogen Testing
& Toxin Analysis

Identify dangerous microorganisms and heat-stable toxins before they reach the consumer. AGT delivers comprehensive foodborne pathogen testing for product safety and FDA / USDA compliance.

Methods
PCR Molecular & Cultural Confirmation
Priority Pathogens
STEC, Salmonella, Listeria, Campylobacter
Toxin Screen
S. aureus & B. cereus enterotoxins
Turnaround
PCR 24–48h · Cultural confirm 3–5d

Control of Foodborne Pathogens

Effective management of foodborne pathogens through accredited foodborne pathogen testing is the cornerstone of any modern food safety program. AGT Food Labs coordinates a full spectrum of foodborne pathogen testing covering the major bacterial pathogens, heat-stable toxins, and viral targets — helping you identify contamination risks, prevent outbreaks, and meet FDA, USDA, and FSIS standards while avoiding costly FDA import detentions.

Common Foodborne Pathogens & Toxins

High-precision detection of leading recall causes — including Salmonella and Listeria — under FSIS, FDA, and international safety standards. Comprehensive foodborne pathogen testing across the priority bacterial, toxin, and viral targets.

STEC E. coli analysis under accredited foodborne pathogen testing
STEC Analysis

STEC (Shiga-toxin E. coli)

Shiga toxin-producing Escherichia coli (STEC) is a USDA zero-tolerance adulterant in raw beef. Validated PCR detection of stx1 / stx2 plus the seven serogroups (O157, O26, O45, O103, O111, O121, O145) .

Validated Methods:
  • 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 under FSMA for leafy greens and sprouts.

Staphylococcus aureus enterotoxin foodborne pathogen testing
Enterotoxin Detection

Staphylococcus aureus

Staphylococcus aureus causes intoxication via heat-stable enterotoxins that survive normal cooking. Foodborne pathogen testing in this category combines bacterial enumeration with direct enterotoxin immunoassay so heat-treated finished products can be cleared with confidence.

Validated Methods:
  • AOAC 2003.07 / 2003.08
  • 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 involving manual assembly — bakery fillings, cream pastries, dairy products, and hand-contact-surface monitoring.

Bacillus cereus spore detection through accredited foodborne pathogen testing
Spore & Toxin Screening

Bacillus cereus

Bacillus cereus forms heat-resistant endospores that survive cooking and germinate in starchy foods held at improper temperatures. Spore-specific detection is critical for rice, pasta, dried ingredients, and powdered formulations.

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 for starchy foods (rice, pasta, potatoes), dried milk powders, spices, and verification of cooling protocols in catering operations.

Clostridium perfringens anaerobic foodborne pathogen testing
Anaerobe Detection

Clostridium spp.

Anaerobic foodborne pathogen testing for Clostridium perfringens and Clostridium botulinum is essential for vacuum-packed and reduced-oxygen-packaged (ROP) products. Detection in oxygen-deprived environments .

Validated Methods:
  • FDA BAM Chapter 16
  • Anaerobic Plate 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 gravies; sous-vide and ROP foods; required for low-acid canned food safety validation.

Campylobacter foodborne pathogen testing for poultry
Campylobacter Detection

Campylobacter spp.

Campylobacter jejuni is the leading bacterial cause of gastroenteritis worldwide and the primary FSIS performance standard for poultry. Microaerophilic detection requires specialized handling.

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 FSIS performance standard for poultry processing (broilers, turkeys); compliance testing for raw milk; rinse-water and carcass-swab monitoring.

Vibrio parahaemolyticus seafood foodborne pathogen testing
Seafood Safety

Vibrio spp.

Vibrio parahaemolyticus and V. vulnificus are halophilic marine pathogens responsible for severe shellfish-borne illness. Testing for raw oysters, clams, shrimp, and aquaculture exports .

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), shrimp processors, and aquaculture export certification.

Shigella fecal pathogen screening for produce safety
Fecal Pathogen Screening

Shigella spp.

Shigella transmits via the fecal-oral route and is a primary outbreak target in food service. Rapid PCR detection identifies contamination from infected handlers, contaminated produce, or agricultural irrigation water.

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; routine screening for high-risk manual-assembly foods; testing of imported produce and agricultural water.

Industries at Risk for Foodborne Pathogens

Targeted foodborne pathogen testing for high-risk commodity groups, with foodborne pathogen testing protocols matched to each vertical.

Beef and Poultry safety testing

Beef & Poultry

STEC, Salmonella, and Campylobacter targeted screening.
Seafood and Shellfish safety

Seafood & Shellfish

Vibrio, Listeria, and histamine analysis.
Fresh Produce safety screening

Fresh Produce

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

Dairy & Cheese

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

Ready-to-Eat (RTE)

Listeria control and finished-product pathogen monitoring.
Spices and Dry Goods safety

Spices & Dry Goods

Salmonella and Bacillus cereus spore detection.

Why Choose AGT Food Labs?

Single-point coordination, rapid turnaround, and expert support across every foodborne pathogen testing program we manage.

★
Accredited Excellence

ISO/IEC 17025:2017 and FDA LAAF recognized. Your microbiological results are legally defensible.

⚡
Rapid Results

PCR-based screening typically returns results in 24–48 hours; cultural confirmation adds 3–5 days for presumptive positives.

👥
Expert Support

Direct access to technical managers for result interpretation, environmental monitoring plans, and corrective-action guidance.

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 pathogen 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. Specific immunoassays (ELISA) or latex agglutination tests 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 — particularly important for high-risk items like shellfish, soft fruits, and ready-to-eat foods.
How much sample is required for pathogen testing?
Typical screens require 25g to 375g, depending on the method and regulatory requirement. Beef trim testing often requires N60 excision sampling (375g), while standard Salmonella detection usually requires 25g.
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 — pre-moistened sponge sticks and swabs for environmental monitoring of surfaces, drains, and equipment. We also assist in designing your sampling plan to locate and eliminate pathogen harborage sites.

Prevent Foodborne Illness & Recalls

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

Request a Pathogen Quote
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