Food analysis of salmonella - Eurofins Scientific AG
Key pathogen Salmonella and rapid batch release
It is important to assess the risk for the presence of pathogens in your raw materials, ingredients, products and environment in order to develop an appropriate testing plan to mitigate the risk to consumers.
Salmonella is a bacterial genus that belongs to the Enterbacteriaceae family. The genus includes several serotypes, all of which are considered human pathogens. Contamination can occur through the use of contaminated ingredients or through cross-contamination from the environment. Foods more commonly contaminated with Salmonella:
- Raw, or uncooked eggs and egg products
- Mayonnaise, creams and salads
- Raw cake batter
- Ice cream
- Raw meat and meat products
- Chocolate
Our solution: Fast and reliable Batch Release by PCR analysis. In case of negative results, batch release is possible between 24-36h after sample receipt. We offer different sample sizes: from detection in 25g to 375g.