Market and Market Research Co., Ltd.
CHICAGO, July 24, 2024 (GLOBE NEWSWIRE) — The global food pathogen testing market is estimated to reach USD 15.1 billion in 2023 and is projected to reach USD 22.7 billion by 2028, growing at a CAGR of 8.4% during the forecast period. Foodborne illness outbreaks are primarily caused by ingestion of food contaminated with mycotoxins, pathogens, or due to the proliferation of yeasts and molds.
The presence of pathogens such as Salmonella, Campylobacter, E. coli, and Listeria can compromise the microbiological safety of food and cause foodborne illness. Common bacteria in the U.S. food supply caused an increase in potentially dangerous foodborne illness cases in 2019 compared to the previous three years, according to a new 2020 report from the Centers for Disease Control and Prevention.
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The dairy sub-segment of the food testing segment is projected to grow at a CAGR of XX% during the forecast period.
The presence of foodborne pathogens in milk is due to direct contact with contamination sources such as milk containers at dairy farms or excrement from infected animals. Improper pasteurization of milk is also one of the major causes of the presence of pathogens in milk. Moreover, pathogens such as Listeria can survive post-pasteurization processing and cause re-contamination of the product. As unpasteurized milk is used in cheese production, there may be a significant population consuming contaminated dairy products. The consumption of unpasteurized milk and unhygienic handling of dairy products is expected to increase the demand for dairy testing, thereby expanding the food pathogen testing market significantly.
Traditional technologies are estimated to be worth $XX billion in the food pathogen testing market by 2028, growing at a CAGR of XX%.
Traditional culture methods involve isolating and identifying contaminants by culturing them in a specific culture medium. Although rapid microbiological techniques have been adopted, culture methods remain effective in identifying bacteria and other dangerous foodborne organisms. Recent advances in culture media have allowed for more accurate and sensitive formulations, especially when using chromogenic chemicals. This method is widely used worldwide. However, traditional processes are labor intensive as they require trained laboratory technicians to prepare the culture media or require the use of large quantities of pre-prepared media.
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Traditional techniques are utilized in microbial assays, visual inspection, and culture methods. Enzyme-linked immunosorbent assay (ELISA) and culture methods typically require a minimum of 2-3 days to obtain results. The major drawback of these methods is that they are time-consuming. The time required for food safety testing varies depending on the food quality assessment and testing. Since food is perishable, using traditional methods can pose an issue of longer testing periods. Also, the need to store food during the testing period also increases the overall testing cost, which can be a burden for small food producers. However, the traditional segment is expected to grow steadily as regular testing remains an essential component for a typical food safety testing laboratory.
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Asia Pacific is expected to grow at the fastest CAGR during the forecast period, with the food pathogen testing market expected to reach USD 5.6 billion by 2028.
Japan is the largest market for food pathogen testing in the Asia Pacific region. Although it is also estimated to be a mature market with a stable growth rate, food safety concerns remain significant for the country, which has led to the enforcement of strict food hygiene laws. Japan’s testing system has revealed that food poisoning caused by pathogens is the largest outbreak in the country. E. coli was the main pathogen causing serious food poisoning in Japan.
Food poisoning outbreaks are mainly caused by the consumption of meat and poultry products, and the Japanese government has set stricter safety standards for meat processing companies. Strict hygiene control is required in slaughterhouses and meat processing plants. However, food safety systems, certification, and standardization in Japan are still developing and will develop rapidly in the future.
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