Escherichia coli O157:H7 Detection in Salad Proficiency Test

Start date

Product Code

Proficiency Test





Escherichia coli O157

Approx. Size

equivalent to 2 x 25 g


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 regarding the detection of the pathogen E. coli 0157 in salad, will be evaluated. From this areas of improvement can be highlighted across your testing arrangement, to maintain the high quality testing ability your customers expect and regulators require.

Salads are globally consumed, with increasing popularity for prepackaged and prepared salad products. This bolsters demand and can add strain to a large global supply chain. This can result in low quality produce, or contaminated products being offered to consumers, which can prove harmful in some cases.

As such your effective testing ability must be safeguarded, from which to protect the consumer from contaminated products, as well as addressing any potential loss of reputation for suppliers and manufacturers.