Microbiological contamination of food can cause a range of sickness symptoms, the most extreme of which can result in hospitalisation, contamination can also cause food spoilage. Contamination can result from raw ingredients, poor sanitation or hygiene practices, or inappropriate storage conditions.
Within this qualitative proficiency test your testing ability for the detection of the pathogen Campylobacter spp. in milk powder is addressed.
Campylobacter spp. Is well known to cause sickness symptoms when consumed, as such it is important to ensure your testing ability can highlight and quantify levels of this potentially harmful contaminant within a range of foodstuffs accurately. Proficiency testing activities from Fapas can allow you to assess your current testing ability.
Milk powder is used within a plethora of foodstuffs, from processed foods to individual products sold to the consumer. As such there may be an increased strain on global supply chains to satisfy consumer demand. This can lead to a number of challenges including storage issues that may not be overcome by suppliers and require your effective testing measures to highlight.
Proficiency tests from Fapas can be used to challenge your laboratories as they would within real world routine analysis activities. Our Food Microbiology proficiency test samples combine the test organisms into real food matrices or swabs, together with background flora to fully represent real-world samples.