Salmonella spp. Detection in Chocolate Proficiency Test

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Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size



15 x 25 g = 375 g


Salmonella spp.


Detection Test

Test Description

This qualitative proficiency test focusses on your testing ability when detecting the pathogen Salmonella in chocolate.

Salmonella is well known across a range of foodstuffs and has well documented effects such as a wide range of sickness symptoms when consumed. As such it is essential to maintain the high levels of testing accuracy required to protect the consumer.

Chocolate is consumed globally, and core ingredients such as cocoa re sourced from all around the globe. This leads to great storage challenges, especially to maintain global stock across the year against a seasonal harvest. These storage practises can lead to contamination if they are poor, resulting in stock spoilage and financial penalties as a result. It is therefore vital to highlight these poor storage practises quickly through the use of accurate testing activities.  

The manufacturing processes associated with chocolate production can subject your products to salmonella contamination if effective food manufacture processes are not followed correctly. Your accurate testing ability is critical to maintaining safe chocolate products to offer the consumer.

Proficiency testing is required to safeguard the quality of your testing practises. Through Fapas real food samples the challenges your testing laboratories face within your routine analysis activities can be directly comparable to your proficiency testing performance. This can lead you to highlight areas of improvement across your arrangement quickly and concisely. Offering high quality testing solutions to satisfy your customers and meet regulators expectations.

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.

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