Salmonella
Background:
Salmonella spp. is one of the most common causes of food-borne illness, with about 1.4 million cases of Salmonellosis occurring annually in the United States.
Although Salmonella traditionally was thought of as being associated with animal products in the past, fresh produce also has been the source of major outbreaks, particularly recently. The organism also survives well on low-moisture foods, such as spices, which have been the vehicles for large outbreaks.
A few examples of foods that have been linked to Salmonella illness include meats, poultry, eggs, milk and dairy products, fish, shrimp, spices, yeast, coconut, sauces, freshly prepared salad dressings made with unpasteurized eggs, cake mixes, cream-filled desserts and toppings that contain raw egg, dried gelatin, peanut butter, cocoa, produce (fruits and vegetables, such as tomatoes, peppers, and cantaloupes), and chocolate.been AOAC approved for 24 hours of incubation for environmental swab samples, and 26 to 28 hours for product samples.
The BAX System uses DNA-based technology to provide next-day results that are reliable and reproducible, allowing food producers and processors to quickly and accurately release safe products to the market.
Method
AOAC 081201, 2013.02 BAX Real-Time PCR ISO Accredited
Equipment
BAX System
Turn Around Time
1 Business Days
Sample Required
25g or 375g or Swab
Type of Test
Qualitative Pathogen Analysis
Reportable units
Negative or Positive per 25, 375 g, or swab analyzed
detection limit
One Viable Cell per 25, 375g or swab analyzed
related resources
Analysis Description:
This is a Quantitative analysis, this test will detect if only one Salmonella spp. cell is present, therefore resulting in a Negative or Positive result. This assay does not tell you how much of the pathogen is present.
Standard sample sizes are one swab, 25g, 65g or 375g. Representative sample portions are collected from sample submitted, mixed with highly selective enrichment media and incubated for 12 to 26 hours (depending on sample size and matrix). After incubation, cells from the sample enrichment are broken open to expose their DNA, which, if the target Salmonella DNA is present, will be copied thousands of times, allowing for detection via the BAX Real Time PCR Salmonella spp. assay.
Customers desiring cultural confirmation of positive pathogen enrichments must request so within 24 hours of MBL reporting the positive pathogen result.
