Salmonella Detection in Chocolate Powder Proficiency Test

Start date

Product Code
FMOD7-CON3

Courier delivery temperature sensitive/fragile

Proficiency Test

M246d07

Matrix

Chocolate Powder

Analytes

Salmonella spp.

Approx. Size

equivalent to 2 x 25 g

Comments

Detection Test

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.

This qualitative proficiency test focusses on the detection of the pathogen Salmonella in chocolate powder.

Chocolate powder has a range of uses, and as such can be found across a range of foodstuffs. This can lead to great impacts for consumer safety when poor storage or manufacturing processes are undertaken. Your effective testing ability is required to highlight areas of potential contamination and unsafe foodstuffs.

Salmonella is a well-known bacteria known for achieving sickness symptoms when consumed in large enough quantities.  It is therefore imperative to highlight any potentially high levels of salmonella within chocolate powder.

Fapas proficiency tests make use of real food samples from which highlight any improvements that may need to be made within your testing arrangement. This is all in an effort to maintain the highly accurate testing standards your customers enjoy and regulators require. Our proficiency tests can form the benchmark of your extensive quality assurance programme, from which to make integral improvements to future-proof your current testing ability.

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