Understanding the risk

Campylobacter can cause campylobacteriosis, the most frequently reported foodborne illness in the EU, with over 220,000 confirmed cases in 2019 alone. However, the European Food Safety Authority (EFSA) estimates the true number of annual cases could exceed 9 million. Approximately 30% of cases require hospitalisation, and serious outcomes including death are possible.

Main sources of contamination

Raw poultry is the leading source of Campylobacter contamination, as the bacteria commonly colonise the intestines of healthy birds. EU data has shown that

• 34.6% of chicken carcass samples tested positive, with 18.4% exceeding 1,000 CFU/g
• The bacterium is also present in pigs (5.8%), cattle (0.5%), and raw milk (0.6%)
• Notably, while only 0.6% of raw milk samples test positive, around 25% of collective foodborne illness outbreaks linked to campylobacter stem from raw milk consumption.

Testing methods

We offer a full range of Campylobacter testing services, tailored to different food, feed and environmental swab matrices and industry requirements, including

• Detection of Campylobacter spp. using NF EN ISO 10272-1
• Enumeration using NF EN ISO 10272-2
• Alternative methods validated under EN ISO 16140-2, providing faster turnaround and cost-effective screening

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Understanding the risk

Cronobacter, formerly Enterobacter, is a gram-negative, non-spore-forming bacterium of the Enterobacteriaceae family. Several species fall under this genus, and all may cause severe infections, particularly in infants. It is known for its ability to resist desiccation and form biofilms, allowing it to persist in dry environments such as powdered infant formula facilities.

Main sources of contamination

Cronobacter spp. can survive on abiotic surfaces like stainless steel, and in environmental sources such as dust, soil, water, and raw materials. Contamination may occur via poorly sterilised equipment, water, airborne dust, or post-pasteurisation ingredients. Although infections are rare, they can be fatal, especially in infants.

Testing methods

Best practice includes testing

• Raw materials at risk before use in the manufacture of a product
• Finished products by batch before release
• The production environment, including staff, surfaces and airborne dust

Eurofins Food & Feed Testing offers accredited Cronobacter spp. testing for powdered infant formula and other dry foods, supporting food safety compliance and protecting vulnerable populations.

• PCR detection: ideal for low-level pathogen detection and optimised for in infant formula and ingredients
• Chromogenic analysis: suitable for shared environmental sample testing with Salmonella spp. Shorter TAT than ISO method
• NF EN ISO 22964: Internationally recognised, so ideal for exported product
• Whole genome sequencing (NGS-WGS): Enables comparison of strains found in the production environment and finished products, helping trace contamination sources

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Understanding the risk

E. coli is naturally found in the intestinal microbiota of humans and animals, but strains with the stx gene, which produces Shiga toxin, can cause serious illness. E. coli STEC strains capable of causing clinical disease are often referred to as EHEC (Enterohemorrhagic E. coli). These can damage the kidneys, colon, nervous system, and brain, making them a critical food safety concern.

Main sources of contamination

The main sources of E. Coli STEC Shiga toxin transmission include raw and undercooked food products, including

• Undercooked minced beef
• Raw milk and unpasteurised dairy products
• Raw vegetables and sprouted seeds
  Unpasteurised juices (e.g. apple juice)
• Contaminated water or flour

Contamination often occurs during slaughter, milking, irrigation, effluent from ruminant farms, or food handling or processing. Cattle and sheep are common carriers without showing symptoms. Drinking water can also be contaminated accidentally or due to a lack of adequate treatment.

Testing methods

Due to the high risk, self-check microbial monitoring for E. coli STEC/VTEV/EHEC is strongly advised for

• Ready-to-eat foods, particularly those eaten raw
• High-risk raw ingredients
• Environments with hygiene vulnerabilities

Eurofins Food & Feed offers 24 h release analyses using the PCR rapid method. If the result is positive, a test for the ability to multiply can be added. So far, there is no reliable marker for the infectivity of an isolate. An indication is the detection of the eae gene. The serotype can be determined, on which a recall decision may depend in individual EU states.

We can also advise you on further analysis options, such as whole genome sequencing and the storage of isolates within the framework of the Zoonoses Regulation and infection chain tracing within the context of your supplier monitoring.

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Understanding the risk

Although listeriosis is relatively rare, it can lead to severe health issues, particularly in vulnerable populations such as the elderly, pregnant women, newborns, and immunocompromised individuals. Symptoms range from mild gastroenteritis to severe conditions like septicemia, meningitis, and spontaneous miscarriages. Listeria monocytogenes is notable for its ability to grow at low temperatures (as low as +2°C) and tolerate high salt concentrations, making it a persistent concern in refrigerated and processed foods.

Main sources of contamination

Listeria monocytogenes is widespread in the environment, found in soil, water, and animal reservoirs. It can contaminate various food products, especially

• Smoked fish and meats (particularly beef and pork)
• Cheeses made from raw milk
• Raw and frozen vegetables

Contamination can occur during processing, especially if food is handled or sliced after cooking but before packaging. Cooking food above 65°C can kill Listeria monocytogenes, but recontamination remains a risk without proper hygiene practices.

Testing methods

Eurofins Food & Feed offers accurate detection and enumeration of Listeria monocytogenes in a variety of food and feed matrices, and environmental swabs. Several testing methods are employed, based on the specific requirements 

• Standard methods: NF EN ISO 11290-1 (detection) and NF EN ISO 11290-2 (enumeration).
• ISO detection methods are sometimes required in certain export cases or for low-contamination matrices. Their strengths lie in their sensitivity and specificity. 
• Chromogenic methods: Their main advantages are sensitivity, specificity, and cost-effectiveness, making them well-suited for large and regular sample volumes. 
• Immunological methods: Allow for automated analysis and eliminate the need for manual interpretation.
• PCR Method: Rapid detection, certified for all food matrices and production environments. It is particularly well-suited for release testing and crisis management.
• Whole Genome Sequencing (WGS): Can, in case of contamination, be utilised to determine the genetic relatedness of Listeria monocytogenes strains. This aids in tracing the contamination source and implementing targeted control measures.

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Understanding the risk

Salmonella is a common cause of foodborne disease outbreaks. It is the most frequently reported foodborne pathogen within the European Union. According to the  European Commission's (EC) 2020 Rapid Alert System for Food and Feed (RASFF) report, there were 537 notifications concerning Salmonella, a 45% increase from the previous year. Salmonellosis typically causes gastroenteritis but can be severe or fatal in vulnerable populations.

Main sources of contamination

Salmonella is commonly present in the intestines of healthy birds and mammals. Contamination risks are highest in products such as

• Raw or undercooked eggs and egg-based products
• Dairy products (especially raw or lightly pasteurised milk)
• Undercooked meats (beef, pork, poultry)
• Improperly stored foodstuffs can also harbour the bacterium

Animal feed is also at risk. In 2020, 102 Salmonella contamination cases in feed were reported in the RASFF system. Contaminated pet food can endanger pets and humans, especially children, via cross-contamination from products like dog chews.

Testing methods

Detection of Salmonella involves the use of standardised reference methods or validated alternative methods. Eurofins Food & Feed offers several validated methods to detect Salmonella in a variety of food and feed matrices, and environmental swabs:

• Cultural Methods (ISO 6579-1): Sometimes required for export purposes or for weakly contaminated matrices. It is appreciated for its sensitivity and specificity. In case of suspicion, confirmation is necessary.
• Chromogenic Methods: Certified, cost-effective methods. Known for their sensitivity, specificity, and cost-effectiveness, making them suitable for large and regular sample volumes.
• Immunological Methods: Automated testing. Manual confirmation requiring bacterial culture needed
• PCR Methods: Rapid detection. Ideal for product release.
• Confirmed cases can undergo serotyping (ISO 6579-3) or whole genome sequencing (NGS-WGS) to characterise the strain and trace contamination.

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Understanding the risk

Vibrio are primarily found in estuarine, coastal, freshwater, or brackish environments across temperate and tropical regions. This makes seafood, especially shellfish and crustaceans, highly susceptible to contamination, particularly those from shellfish farming operations. The 3 species of Vibrio most commonly associated with foodborne illness are responsible for symptoms ranging from mild to severe diarrhoea (V. parahaemolyticus and V. cholerae) to cases of septicaemia (V. vulnificus), and even cholera.

Main sources of contamination

Contamination can occur via multiple routes

• Shellfish and crustaceans: Main carriers for V. parahaemolyticus and non-O1/O139 V. cholerae
• Contaminated water: Source of V. cholerae O1 and O139 causing cholera
• Raw or ready-to-eat foods: Vibrio has been associated with seaweed, fresh produce, and even processed seafood
• Skin exposure: V. vulnificus may infect handlers of contaminated shellfish through wounds

Between 2000 and 2022, the EU's Rapid Alert System for Food and Feed (RASFF) recorded 316 Vibrio-related notifications. Crustaceans were the most affected food group (80%), followed by shellfish (12%) and fish (8%). Approximately 6% involved cooked products.

Testing methods

We offer accurate and rapid Vibrio testing and support services using

• ISO 21872-1: Reference method for detection of Vibrio parahaemolyticus and Vibrio cholerae
• Species-level identification: For further risk assessment and traceability
• Support for export and compliance: Especially for seafood and shellfish products from high-risk regions
• Our experts also advise on sampling plans and environmental testing for food businesses handling high-risk seafood

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Understanding the risk

Food viruses such as Norovirus and Hepatitis A in food are a major concern for food safety, particularly in raw and ready-to-eat (RTE) products. These enteric viruses are highly stable and resistant; they can survive cold storage, heat, acidic environments, and even food processing methods such as pasteurisation and freeze-drying. This resilience increases the risk of transmission across the food chain, especially when hygiene controls are inadequate.

Main sources of contamination

A wide range of food types and processing environments can harbour food viruses. Commonly affected items include

• Herbs and spices
• Raw vegetables
• Fruits (fresh, frozen, dried, or puréed)
• Shellfish and molluscs
• Both clean and wastewater
• Contact surfaces within production environments, such as worktops, machinery, and food packaging lines

Testing methods

Eurofins Food & Feed Testing provides expert support for managing the risk of food virus contamination. Our laboratories offer a range of virus testing services, tailored to the nature of your products, processing methods, and supply chain risks. We also support businesses with the development of preventative measures and crisis response plans.

• Our food virus testing services include
• Detection and identification of Norovirus GI, GII, and Hepatitis A virus in food
• Quantification of Norovirus GI and GII when present
• Virus testing tailored to your matrices, also covering Rotavirus and Adenovirus
• Detection using validated RT-PCR methods with results available in a few days
• Screening for F-specific RNA bacteriophages to evaluate virus removal processes

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