Salmonella spp. Detection in Chocolate Powder Proficiency Test

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Product Specification

Product Code Proficiency Test Matrix Approx. Size
FMOD7-CON3

M279d071

Chocolate Powder

equivalent to 2 x 25 g

Analytes

Salmonella 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. 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 with two test materials is focussed 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-studied 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 which highlight any improvements that may need to be made within your laboratory processes. This is all in an effort to maintain the highly accurate testing standards your customers demand 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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