Screening for salmonella in chocolate

Screening for salmonella in chocolate

Related tags Salmonella

While high volume screening for salmonella is normally part of the quality control proccess in chocolate production, the discovery of salmonella in a batch of chocolate, which prompted a recent recall, is a reminder of the continuing risk of this pathogen.

Lab M’s µPrep Buffered Peptone Water (BPW) (ISO) is designed specifically for such high throughput testing environments. The medium requires only the addition of water and no autoclaving is needed, helping to increase laboratory efficiencies.

A pre-enrichment broth formulated to ISO 6579, this product is designed to help sub-lethally damaged salmonellae recover before introducing them into a selective medium. It is free from inhibitors and is well buffered to maintain pH 7.0 for the incubation period.

Lab M also provides a wide range of media for use in salmonella testing. This includes Pinnacle ready-prepared plates of salmonella ABC chromogenic medium for the isolation of salmonellae from food samples.

Contact: Lab M

Related topics Food Safety

Related news

Show more

Follow us

Featured Jobs

View more


Food Manufacture Podcast

Listen to the Food Manufacture podcast