Food manufacturers must carry out numerous specific processes to check that the foods they produce and distribute are safe for consumers. Analytical testing plays a vital role in meeting that goal. Here’s a look at how such examinations raise food quality and purchaser trust.

Checking foods for pathogens

Food manufacturers engage in microbial testing to look for the presence of viral and bacterial pathogens. Such examinations analyze the food for contamination or possible spoilage.

“Ideally, we want a test method that does not waste time or resources generating false-positive results [i.e., good specificity] while being able to detect even a single viable pathogen in the sample [i.e., high sensitivity],” explains Thomas Jones, a Safe Food Alliance senior director.

A false positive could result in food getting rejected and discarded when there are no genuine issues with it. Conversely, false negatives may mean tainted items reach consumers and make them ill.

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