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Food Micro-Fifth Edition: Microbiology Testing in the US Food Industry
Date:3/8/2013

Food Micro5 examines the market, methods, technologies and key companies involved in microbiology testing in the food processing industry.

Primary research was conducted with more than 100 food processing plants producing a broad range of products in the meat, dairy, fruit/vegetable, and processed food segments. SCI also contacted many of the senior quality and food safety officers at the top-30 food companies in order to include both the strategic and the operational perspective on the U.S. food processing industry.

TVO, Coliform/E. coli, Yeast/Mold, and Staphylococcus are the routine microbiology tests that are generally used in the food processing industry as indicators of microorganisms in the plant or food product. The test volume for routine/indicator organisms went up by just over 10% between 2008 and 2010. During that same two-year period, however, testing for specific pathogens such as Salmonella, Listeria, Campylobacter, and E. coli O157 increased by more than 30%.

While food companies make continuous investments in food safety improvements, new regulations and public demand will drive even more testing, and as a result, new diagnostic technologies and companies are entering the market, Weschler says.

Weschler notes that price competition appears to be rising however, with many food company QC managers citing cost-containment pressures on microbiology testing. The competitive field for diagnostics companies also continues to change through a combination of acquisitions, partnerships, and new product developments. Price competition, increased food company buying-power and product switching, among other factors, will force a continued industry shake-out and consolidation, Weschler says.

Food Micro5 includes more than 180 pages of data and analysis giving both a broad overview of the microbiology food testing market as well as a detailed analysis on specific trends. Method and testing information on ten different organisms i
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SOURCE Research and Markets
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