Contamination issues: Which foods are prone to which pathogens? And why?

When microbiologists are asked to do microbiological testing, they often begin by asking themselves one simple question: “What should I test for?”

Why this question?

Specific microorganisms can be associated with specific food categories and origins, so understanding which organisms are present can provide an indication of what’s leading to a contamination issue.

With over 35 years’ experience as a food microbiologist at Campden BRI, here I’ll detail how identifying the microorganism present in specific food categories, through testing, can help you understand the potential root cause of contamination.

Of course, we know that testing does not and will never assure safety. Safety is managed through correct risk assessment and implementation of HACCP, but testing can provide a useful adjunct to this, helping to verify that these systems are operating well.

Identifying microbiological issues with testing: A microbiologist’s thought process