Salmonella (Presence / Absence)

There is a widespread occurrence of Salmonella in animals, especially in poultry and swine. Environmental sources of the organism include water, soil, insects, factory surfaces, kitchen surfaces, animal feces, raw meats, raw poultry, and raw seafoods, to name only a few.

Raw meats, poultry, eggs, milk and dairy products, fish, shrimp, frog legs, yeast, coconut, sauces and salad dressings, cake mixes, cream-filled desserts and toppings, dried gelatin, peanut butter, cocoa, and chocolate are foods that have been associated with Salmonella outbreaks.

All age groups are susceptible, but symptoms are most severe in the elderly, infants, and the infirm. AIDS patients suffer salmonellosis frequently (estimated 20-fold more than general population) and suffer from recurrent episodes. 

This method detects the Presence or Absence of the bacterium. A confirmation charge may be incurred in cases of Presumptive Positive screens.

50g (750g for 375g testing and 1,500g for 750g testing) minimum sample is recommended. Environmental surface samples can also be analyzed.

EMSL Test Codes:

• VIDAS (SPT AOAC 2013.01): F106 (Environmental), F239 (25g), F139 (375g), F238 (750g)
• BAX (AOAC 2013.2): F192 (Environmental), F190 (25g), F191 (375g)
• FDA BAM (FDA BAM Ch. 5): F240

 
Sample retention time – 30 days, unless highly perishable