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 beef. Through Fapas proficiency testing activities your testing ability can be evaluated and critiqued, resulting in accuracy and therefore credibility improvements across your current routine testing ability.
Salmonella is well-known to cause sickness symptoms when consumed in large enough quantities. Meats are of particular concern due to the large amount of risks associated with them. To mitigate any risks to the consumer, it is important to maintain the high quality testing measures required for both consumers and regulators.
Beef is consumed in large quantities across the globe, as such the storage processes and risks associated require extensive highly accurate testing to verify food safety across a range of potential contamination risks.