“Plenty is riding on the results of that laboratory test,” notes It Might Be E. Coli article in Food Safety Magazine.  “If a laboratory reports that no E. coli is present in the food sample, then the product might proceed to market.  If the results were incorrect, people may be sickened or die.  In the reverse, if the laboratory wrongly reports the presence of a pathogen, the food product may be destroyed, causing economic losses to the food producer.”