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Linking the Global Food Chain and $2.9 Billion in Food Microbiology Testing
Date:8/29/2013

Woodstock, VT (PRWEB) August 29, 2013

The world’s “food chain” is growing increasingly complex, with foodstuffs and finished food products of all types crossing borders at a rapid pace. In the U.S., for example, imported food now represents 15-20% of all the food consumed.

At the same time, food microbiology testing around the world is increasing at an annual growth rate of 5.5%. On the surface, these two trends seem to be in concert—the global food chain is becoming more important and food micro testing is increasing. A closer look, however, reveals inconsistencies.

According to new market research published by Strategic Consulting, Inc. (SCI), microbiology testing for food safety varies extensively around the world. Diagnostic testing by food producers differs by geographic region, by the predominant organisms tested (Salmonella, Listeria, and Campylobacter, for example), and by the type of food product produced (meat, dairy, fruits and vegetables, or processed food). Technical differences in global testing practices also exist, such as the point in the food production chain at which samples are collected, and the test methods used for analysis.

The following data and charts from Food Micro, Eighth Edition: Microbiology Testing in the Global Food Industry (Food Micro—8) are drawn from in-depth interviews with quality and safety managers in food plants around the world. More than 450 food production facilities in 19 countries were surveyed, with more than 140 interviews conducted in Asia—in China, India, Vietnam, Thailand and Indonesia.
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