1. Traditional methods for the detection of bacteria on food rely on culturing of bacteria onto agar plates. It can take up to three days to determine a total viable count and up to seven days to detect specific pathogenic bacteria. Rapid kits detect food borne pathogens within a short time, correlating well with the results obtained from traditional cultural techniques.

2. Rapid tests can be used to lower food poisoning threats.

3. These tests are simple enough to interpret and can be conducted by a laboratory technician instead of a microbiologist.

Fast, precise, & robust diagnostics for the enrire processing chain

5. In-house testing provides savings of costs associated with sending samples to reference laboratories for testing, including package preparation and delivery costs.

6. By conducting tests in-house, food manufacturers obtain information in real time so they can react quickly, if necessary.

7. Many screening kits require little or no processing.