E. coli O157:H7 Detection in Beef

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.

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.

Quality control materials can be effective in tracking improvements in testing ability, and standardising testing practices through staff training measures. Quality control materials can be used as an effective tool for instrument verification, to ensure standardised and repeatable results across a range of testing environments.

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