Salmonella spp. Detection in Herbs Proficiency 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 herbs will be evaluated.

Salmonella is well-known for causing sickness symptoms, as such it is imperative to highlight and quantify any potential Salmonella contamination within your test samples.

Herbs are used extensively across a range of processed foodstuffs, as well as individual products. This extensive use creates a significant global demand for herbs which can place strain on suppliers to satisfy. This can lead to potential contamination due to poor storage practises. Effective testing measures are therefore crucial to highlight this potential contamination and provide consumers with the peace of mind to ensure only high quality, safe foodstuffs are offered to purchase.

Fapas proficiency testing activities are ideal to benchmark your testing ability and form the basis of your extensive quality assurance programmes. Fapas proficiency tests make use of real food matrices to provide direct comparisons with your current routine testing arrangement. This allows any improvements highlighted to be actioned in a timely fashion from which to safeguard your high quality testing ability.