E. coli O157 Detection in Beef Proficiency Test

Start date

Product Code
FMOD11-MRP2

Courier delivery temperature sensitive/fragile

Proficiency Test

M247d11

Matrix

Beef

Analytes

Escherichia coli O157

Approx. Size

equivalent to 2 x 25 g

Comments

The E.coli O157 strain used is atoxigenic (does not produce a toxin.) It has eae genes but the genes for VT1/VT2,(STX1/STX2) are absent.

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. 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.

Within this qualitative proficiency test, your testing ability for the detection of the pathogen E. coli 0157:H7 in beef will be evaluated.

E. coli is a well-known pathogen from which food poisoning symptoms result. Enjoying a large amount of consumer interest, effective testing is required to highlight areas of potentially unsafe levels of E. coli contamination across a range of foodstuffs.

Beef is consumed in large quantities across the globe, this can result in excessive strain no supply chains to meet this demand. This can, in turn, lead to contamination across stock causing negative financial impacts as well as reducing consumer safety is products are unknowingly passed to the consumer.

To maintain consumer safety and highlight any potentially unsafe products being offered to consumers your effective testing practises are required. To safeguard these Fapas proficiency tests can help you to highlight any areas of improvement across a range of real food samples, from which to achieve high quality, future-proofed testing ability for your customers to enjoy.

Fapas proficiency tests can form the basis of your quality assurance programmes, from which to make these consise improvements in a cost and time effective manner.

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