Laboratory detection in the food chain or its environment is defined as the detection of the potentialcausative agents in previous stages along the chain of production of the specific foodstuff. Samplesfrom the preparation or processing environment of the suspected foodstuff, or from batches of otheror similar foodstuffs produced under the same conditions, may identify the potential causative agentor toxin or bioactive amine corresponding to the human isolates or clinical symptoms. Furthermore,samples taken in the primary production environment, where the suspected foodstuff originated, aresuitable, e.g. dust samples from farms or faecal samples from animals.