Escherichia coli O157:H7 Detection in Cheese

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Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size
FMOD11-DRY7

M300d11

Cheese

equivalent to 2 x 25 g

Analytes

Escherichia coli O157:H7

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.

Test Description

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. Cheese is widely consumed around the world, where it can be used as a snack, spread and as a dessert.

Microbiological contamination of cheese can cause a range of sickness symptoms, the most extreme of which can result in hospitalisation. This 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.

Fapas proficiency tests can challenge your testing laboratories to ensure only high-quality testing standards are achieved. This can therefore ensure your customers, and regulators, receive highly accurate test results without significant bias.

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