Foodborne pathogens will be present throughout ground meat so thoroughly sampling is critical.

We have developed a ground meat sampling tool that absorbs and traps the pathogens inside where they can be flushed through our FieldPath kit for results.

Meat can carry pathogens that can cause foodborne illnesses, including: 

• Salmonella: A pathogen that can cause food disease outbreaks, salmonellosis, and can contaminate meat during slaughter. 

• Listeria monocytogenes: A pathogen commonly found in the food processing environment, especially in the production of ready-to-eat meats. It's a concern for people with weakened immune systems. 

• Campylobacter: A leading foodborne pathogen that can survive from the broiler farm to the slaughterhouse and processing plant. 

• Escherichia coli: A bacterial pathogen that can survive in meat and vegetables. 

• Clostridium perfringens: A pathogen that produces a variety of toxins and is common in livestock. 

• Staphylococcus aureus: A common foodborne pathogenic bacteria found in raw and undercooked chicken meat. 

• Yersinia enterocolitica: A pathogen that can be transmitted to humans through contaminated meats. 

• Bacillus cereus: A soil bacterium that can contaminate meat, eggs, dairy, and plant products.