The primary concern within the food and beverage industry is product quality and preservation of brand values. The safety of processed food supplies is paramount to maintaining brand values and public confidence. Food and beverage currently accounts for half, in terms of both test volumes and market value, of all microbiological testing conducted outside of the clinical sector.

There has been a significant increase in the number of tests being performed at all stages of food preparation. Population growth, increased production and subsequently an increase in incidents of contamination are all factors that can be attributed to this increase. Factors also driving the increase in testing include a the demand for more accountability through regulation, and a trend toward international standardization of regulations.

Due to the fact that product is often retained in inventory pending the results of microbiological analysis, the current focus is currently on improved performance monitoring through the implementation of 'Rapid Method Testing'. The term “rapid test” tends to refer to o-site detection rather than the holistic test process which includes often time consuming sample transport laboratory facilities, preparation of the sample, enrichment and then detection.

The total number of microbiological tests to be conducted for 2008 in the processed food sector are estimated to be well in excess of 600 million at a value of $5 billion, split between the following areas: