Food Testing

Environmental Testing & Consultancy Services Ltd is your first line of defense for environmental monitoring and food testing. We are the leading food testing laboratory in Saint Lucia undertaking the analysis of food, food products, beverages, feed and environmental swabs.

Food testing helps determine if your food contains any harmful bacteria including Staphylococcus Aureus, Salmonella, Listeria, Bacillus Cereus, E.coli mold etc. Routine food testing for pathogens is important to ensure that you are processing, plating and preparing food in a safe pathogen free environment.

The most common tests done for pathogen testing are Staphylococcus S.aureus, Salmonella, Listeria and E.coli O157:H7. All these types of bacteria can be potential pathogens (organisms that make you sick).

Staphylococcus aureus

Also known as Coagulase-Positive “Staph”
Used as an indicator of food handling practices
Some types naturally occur on human skin, but Staphylococcus aureus can colonize when there is an open sore or wound
Passed into the food through coughing/sneezing, or by direct handling by workers with lesions
If temperature abuse occurs, can grow to high levels and produce a toxin that can cause foodborne illness
Testing recommended for food products with more “hands on” process that will not be reheated before consumption

Listeria monocytogenes

Species of bacteria naturally found in soil, also associated with a wide variety of animals and insects
Easily introduced into any type of food processing facility
Some Listeria species are pathogenic, but
Listeria monocytogenes can be very dangerous for high risk populations
1. Very young
2. Elderly
3. Immuno-compromised
4. Pregnant women and fetuses
The USDA has issued regulations for Listeria testing in food processing facilities that deal with meat
Common misconception that Listeria only prefers wet and cold environments

Because of the nature of this organism, it is a good idea for ANY and ALL types of food facilities to do environmental monitoring to make sure that Listeria is not present.

Salmonella

Association with chicken and raw eggs
Caused illness in many different types of products due to improper cooking, improper handling and cross contamination
Very few cells are needed to cause illness, so the presence of any Salmonella in the food processing plant or food product is a food safety risk
Salmonella environmental testing in egg, poultry, and dry operation facilities may be beneficial as there is a higher risk for contamination

E.coli O157:H7

Pathogenic E.coli, causes very serious food borne illness
Commonly associated with ground beef
Recently has caused significant problems in produce
Also caused illness from un-pasteurized juicesand raw milk
USDA regulates the meat industry and requires testing for this organism.

Food Testing

Staphylococcus aureus

Listeria monocytogenes

Salmonella

E.coli O157:H7

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