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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 PT 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 assesses your testing ability for the detection of the pathogen Salmonella in salad with sprouting seeds.

Salads are consumed regularly around the world, and can place large strain on the global supply chains to satisfy demand. As such it is imperative to highlight any potential corner cutting or poor practises through effective testing measures. Your testing measures are crucial to maintain strong consumer safety.

Salmonella is well known to cause sickness symptoms when consumed. In large enough quantities it can prove harmful. As such it is important to both quantify and identify Salmonella within a large amount of foodstuffs. Salmonella can be found in a large amount of foodstuffs, not just well known high risk foods such as chicken.

Proficiency testing is required to highlight areas of improvement across your current routine analysis activities. By using Fapas real food matrices your results can be directly comparable to make this process quicker and more cost effective. Proficiency testing activities can form the foundation of your wider quality assurance activities, from which to prove your testing ability with both consumers and regulators.

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