Food processors seeking rapid solutions in the war against pathogens have access to a fresh weapon in the form of the DuPont BAX System for detecting Salmonella.
The innovation has been certified as Performance Tested by independent international analytical standards and solutions organisation the AOAC Research Institute.
The tool is based on the popular polymerase chain reaction (PCR) method. It is able to deliver results straight away, building on the trend for testing on the factory floor, avoiding lengthy outsourcing procedures.
Validation and certification of the BAX System assay identified it as effective for detecting Salmonella in raw ground beef, chicken rinses, cream cheese, bagged lettuce and dry pet food. It is also effective for detecting Salmonella on stainless steel surfaces, according to the AOAC Research Institute.
Range of detection methods
The newly certified test adds to DuPont's range of BAX System detection methods, which use technologies such as PCR assays to detect harmful microbes, from Salmonella, Listeria and E.coli O157:H7.
“We’re very pleased to add this certification to our BAX System line of advanced food diagnostics,” said Doris Engesser-Sudlow, global diagnostics leader, DuPont Nutrition & Health.
“Food companies that require certified testing methods can now use this Salmonella assay to help release products faster, saving inventory cost and extending shelf life.”