BAX system certified by AOAC for salmonella detection

A test for detecting foodborne Salmonella with the BAX system has been certified as Performance Tested^SM 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.

Developed by DuPont, the BAX automated system identifies pathogens and other organisms in raw ingredients, finished products and environmental samples. It uses leading-edge technology, including PCR assays, tableted reagents and optimised media to detect Salmonella, Listeria species, Listeria monocytogenes, E. coli O157:H7 and STEC, Campylobacter, Staphylococcus aureus, Vibrio, and yeast and mould.

“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 organisation, administers the Performance Tested Methods programme. It 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. Many of these tests have been certified by AOAC and AFNOR and/or approved by government agencies in the Americas, Asia and Europe.