19th February 2013 Content supplied by:
BAX® System Certified by AOAC for Salmonella Detection
A new test for detecting foodborne Salmonella with the DuPont™ BAX® system has been certified as Performance TestedSM method #081201 by the AOAC Research Institute. This assay uses powerful polymerase chain reaction (PCR) technology with real-time detection to deliver fast, accurate results.
"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 costs and extending shelf life."
The AOAC Research Institute - a non-profit, international, scientific organization that administers the Performance Tested Methods program - provides an independent, third-party assessment of proprietary analytical methods to ensure that products perform as claimed. Validation of this BAX® System assay found it to be an effective method for detecting Salmonella in raw ground beef, chicken rinses, cream cheese, bagged lettuce, dry pet food and on stainless steel surfaces.
Food processing companies around the world rely on the BAX® System to detect pathogens or other organisms in raw ingredients, finished products and environmental samples. The automated system uses leading-edge technology, including PCR assays, tableted reagents and optimized media to detect Salmonella, Listeria species, Listeria monocytogenes, E. coli O157:H7 and STEC, Campylobacter, Staphylococcus aureus, Vibrio, and yeast and mold. Many of these tests have been certified by AOAC and AFNOR and/or approved by government agencies in the Americas, Asia and Europe.
Date Published: 19th February 2013