Product Specification

Analytes

Listeria monocytogenes, Listeria spp.

Comments

Detection Test

Test Description

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.

This is a qualitative proficiency test and focuses on the detection of the pathogen Listeria monocytogenes and Listeria spp. in dry-cured meat. With this proficiency test, your detection ability will be evaluated allowing you to identify areas of improvement from which to provide highly credible, repeatable results. Fapas microbiology test materials make use of real food matrices with background flora as seen in real-world samples. This allows your testing laboratories to be challenged as they would within their routine analysis.

Listeriosis is an infection that usually develops after eating food contaminated with the bacteria Listeria monocytogenes. As such, it is important to highlight any potentially unsafe levels of Listeria within consumer foodstuffs. This is in an effort to protect manufacturers from loss of reputation as well as protect consumers from low quality, potentially harmful foodstuffs.

Dry cured meat continues to enjoy growing demand across the globe. This can however, have detrimental effects of adding potential strain to a complex global supply chain. Due to the nature of dry cured meat, storage conditions have an extensive impact on the potential bacterial contamination of the product. Therefore, effective testing practices are required to highlight any poor storage or food handling practices which may promote Listeria contamination within dry cured meats and their subsequent processed products.

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