WOODSTOCK, Vt., Aug. 29, 2013 (GLOBE NEWSWIRE) -- via PRWEB - 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. Many of the Asian surveys were conducted in face-to-face interviews in the native language, in order to provide insights into food testing practices that to date have been difficult to gather.

GEOGRAPHIC DIFFERENCES

In general, microbiology test volumes are increasing globally--up 128% over the past 15 years. Pathogen testing is growing at an even faster rate, and represents an increasing percentage of total food micro testing. Fifteen years ago, pathogen testing represented 13.7% of microbiology testing, while in 2013, it will reach 23.2%.

The general increase in food microbiology testing as well as the more dramatic increase in pathogen-specific testing are not consistent across all the geographies analyzed: North America (NA), Europe (EU), Asia, or other countries of the world (ROW). For example, in North America pathogen testing has grown at greater than 10% for the past few years, while in Europe it has grown at half that rate.

In general, SCI research shows that these four geographic regions have different trends affecting growth in microbiology testing. These trends, combined with public perceptions within each region about food safety, influence testing in the region.

VARIATIONS BY FOOD TYPE

Microbiology testing by food segment (protein, dairy, fruit/vegetable, processed food) also varies around the globe. The protein segment, which includes beef, pork, chicken, fish and eggs, represents 27% of overall microbiology testing in the food industry, but more than 40% of total pathogen testing. The dairy segment, which includes fluid milk, cheese, and other dairy-based products, represents 23% of total testing but just 10% of pathogen testing.

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Linking the Global Food Chain and $2.9 Billion in Food Microbiology Testing