Salmonella Detection in Salad Proficiency Test

Start date

Product Code

Courier delivery temperature sensitive/fragile

Proficiency Test





Salmonella spp.

Approx. Size

equivalent to 2 x 25 g


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.

Within this Qualitative proficiency test your testing ability for the detection of the pathogen Salmonella in salad will be evaluated.

Salad is consumed globally in large numbers, with prepared salads growing in popularity. These prepared and packaged salads in particular can be at specific risk of Salmonella contamination. As such it is important to highlight areas of contamination accurately to protect the consumer from potentially unsafe products, as well as protecting manufacturers from potential loss of reputation.

Proficiency tests from Fapas make use of real food matrices, from which to provide direct comparisons with your current routine testing activities. Proficiency testing activities are ideal to highlight areas of improvement across your current testing arrangement, safeguarding your current testing ability from which to ensure high quality test results are offered to your customers, as well as satisfying regulators of your quality assurance methods.