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Most people associate Salmonella outbreak with raw eggs and meat, but it turns out that our favourite treats like chocolate could be home for different pathogens. Salmonella species are intracellular pathogens which usually invade the gastrointestinal tract of the host and cause salmonellosis.
This unique qualitative proficiency test with four test materials is focussed on the detection of the pathogen Salmonella in chocolate powder. Analysing blind series of positive/negative samples, gives an excellent opportunity for each laboratory to check the consistency of their results because the design of the target organisms and the background flora in the test materials is carefully controlled. Satisfactory performance could be achieved only if a participant provides all four accurate results. Performance assessment will be performed only if the results are submitted for all test materials. Each result must be reported as detected or not detected in 25g for all four test materials provided. The species identification of the target organism is not required.
This detection proficiency test is suitable for routine laboratory performance check as well as verification of standardised method or validation of a new laboratory method.
As with all Fapas Food Microbiology PTs, these test materials are created with real matrix which will contain background flora as well as the target organisms in order to get as close as possible to a real testing challenge.
