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  • Food Pathogen Detection Awareness Month

    Scroll Down to Learn About Food Safety and the Risks of Food Pathogens

  • Various chemical testing for identification and impurities according to pharmacopoeia specifications

  • Learn more about Single Cell RNA Sequencing and related products

  • Understand particle shape and typical application areas

  • Easy surface sample processing solutions to prevent bacterial contamination

Your total laboratory solution provider

DKSH offers specialized analytical equipment and services in the fields of chemical analysis and material sciences. The main market sectors we serve include the environmental, food, dairy, beverage, pharmaceutical and petrochemical industries, mining and minerals, as well as wine laboratories. We provide application, after-sales support, as well as end-user training. We serve commercial testing and manufacturing laboratories, as well as research institutions and universities.

Featured Author for Food Pathogen Awareness Month

About Potchara Sungtong

Potchara Sungtong joined DKSH Thailand in 2021 as Director, Food and Beverage overseeing the Asia Pacific region. With a background in food science and in microbiology, he brings with him over 20 years of experience in research and development, sales and marketing, channel management, and business development in food and beverages. Potchara has extensive knowledge in food safety, customer requirements, laboratory workflows, and lab efficiencies.

Articles by Potchara Sungtong

Explore the Writings From Potchara

Common Types of Food Pathogens


Clostridium botulinum are rod-shaped bacteria (also called C. botulinum). They are anaerobic, meaning they live and grow in low oxygen conditions. The bacteria form protective spores when conditions for survival are poor. The spore has a hard protective coating that encases the key parts of the bacterium and has layers of protective membranes. Within these membranes and the hard coating, the dormant bacterium is able to survive for years. C. botulinum is responsible for a disease called botulism.


"Campylobacter" bacteria are the second most frequently reported cause of foodborne illness. A comprehensive farm-to-table approach to food safety is necessary in order to reduce campylobacteriosis. Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain. This document answers common questions about the bacteria "Campylobacter," describes how the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) is addressing the problems of "Campylobacter" contamination on meat and poultry products, and offers guidelines for safe food handling to prevent bacteria, such as "Campylobacter," from causing illness.

E. coli

Escherichia coli (abbreviated as E. coli) are a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can make you sick. E. coli O157:H7 is a kind of E. coli that can cause disease by making a toxin called Shiga toxin. Often when you hear news reports about outbreaks of E. coli infections, they are talking about E. coli O157:H7.

Listeria Monocytogenes

Listeriosis is a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes. An estimated 1,600 people get listeriosis each year, and about 260 die. The infection is most likely to sicken pregnant women and their newborns, adults aged 65 or older, and people with weakened immune systems.

Molds, Toxins & Contaminants

Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce "mycotoxins," poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the surface of food to where molds take root.

Salmonella and Salmonellosis

Salmonella bacteria are the most frequently reported cause of foodborne illness. In order to reduce salmonellosis, a comprehensive farm-to-table approach to food safety is necessary. Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain. Having a better understanding of Salmonella, its causes, and how to prevent it will help you do your part to keep food safe.

Parasites may be present in food or in water and can be identified as causes of foodborne or waterborne illness in the United States. They range in size, from tiny single-celled organisms to worms visible to the naked eye. Their lifecycle may also vary. While some parasites use a permanent host, others go through a series of developmental phases using different animal or human hosts. The illnesses they can cause range from mild discomfort to debilitating illness and possibly death.

Salmonella and Listeria Detection

The procedure of Salmonella culture

The procedure of Listeria culture

Example: Salmonella

Products for Salmonella detection according to EN-ISO 6579:2002

  • Buffered peptone water (pre-enrichment)
  • Rappaport Vassiliadis broth (selective enrichment)
  • XLD and other second agar: for example, Hektoen Enteric Agar, Brilliant Green Agar, modified, SS-Agar and chromogenic media like Salmonella Chromogen Agar or HiCrome Salmonella Agar, improved for detection

Example: Listeria monocytogenes and Listeria spp.

Products for Listeria detection according to EN ISO 11290-1:2017:

  • Primary enrichment in half-Fraser broth: incubation changed to 25 h ± 1 h.
  • Secondary enrichment in Fraser broth updated to 24 h ± 2 h.
  • Enriched half-Fraser and Fraser broths may be refrigerated before transfer or isolation on selective agar for max. 72 h.
  • Incubated isolation plates can be refrigerated for a maximum of two days before reading
  • Microscopic confirmation aspect is optional in the case of use of agar specific for pathogenic Listeria spp.
  • CAMP and catalase tests are optional
  • New performance characteristics included

IRIS Salmonella® BIOKAR Diagnostics

IRIS Salmonella by BIOKAR Diagnostics

DKSH Challenge: True of False? 2x Faster Food Microbial Testing

Culture Media Production by BIOKAR Diagnostics

Check the latest news from DKSH and our partners: new products, innovations, updates, etc.

Check the latest news from DKSH and our partners: new products, innovations, updates, etc.

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