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 evaluates your testing ability for the detection of the pathogen Salmonella in ground pepper.
Ground pepper is used across a range of foodstuffs, both within processed foods sold to consumers and as an individual product. This can bolster demand and put global supply chains under increasing pressure.
Good storage practises are required to satisfy year round demand from seasonally harvested products. This can give rise to potential contamination risks that may negatively impact the financial success of manufacturers. Your extensive testing ability is required to mitigate these risks, as well as protecting the consumer.
Salmonella is known to cause sickness symptoms when consumed. This risk should be mitigated through your extensive testing ability to highlight and quantify the presence of salmonella across a range of foodstuffs within differing testing environments.
To maintain the effective testing ability required, Fapas proficiency tests should be utilised. Through their use, your testing ability can be safeguarded by highlighting areas of improvement across your routine analysis activities. Fapas proficiency tests can form the benchmark of your wider quality assurance processes, from which to satisfy regulators of your ongoing continuous improvement processes.