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What is food-borne pathogen?

Food borne pathogens are bacteria which capable to induce illness and death in humans. Pathogenic bacteria can grow and multiply rapidly in dangerous temperatures around 4-60 ℃ . Nevertheless, most of the dishes serving in restaurants are served within this temperature range and lead to food incidences eventually. Salmonella, Staphylococcus aureus and Listeria monocytogenes, are examples of common notable pathogens. 

Defending the food safety  
Microbiological testing is one of the key approaches to prevention, and it is the first line of defense against the intentional contamination from pathogens. By indicating the organisms and analyzing the occurrence of specific pathogens in various food commodities, the precautionary measure is applied as well as enhanced to the hygiene monitoring programs.

Diagnostic methods in food safety  
There are several traditional methods to identify a single pathogen, which include counting the growth performance of the pathogen on a certain media, examining metabolic rate of the pathogen to a given chemical compound and applying antibodies to the pathogen, the whole assessments of these methods normally take 5 to 7 days to complete. However, the long assessment time may lead to delay of diagnosis. In contrast, molecular methods offer high selectivity and rapidity results by recognition and amplification of the nucleic acids (DNA and RNA) of food-borne pathogens. Molecular methods secure the detection and save the time for urgent diagnosis as well as to support a great advantage in terms of food outbreak investigation.

Hong Kong Food Team
t: 852 2765 3543
f: 852 2363 0212

About SGS

SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With more than 75,000 employees, SGS operates a network of over 1,500 offices and laboratories around the world.