In foodborne illness outbreaks, it can take days to weeks before victims report symptoms or sources of illness are uncovered. By the time an investigation starts, the potentially contaminated food can be long gone. But the environment the food was prepared and served in can be stable and helpful in figuring out where an outbreak started and often the cause of the contamination. Certain pathogens, like salmonella, can linger in overlooked areas such as inside equipment or under tables. Food inspectors who know where to look can collect and test them.
Enter environmental sampling.