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BAX^® SALMONELLA  KIT

Code: QB0608C

BAX System PCR Assay for Salmonella

click here for information on BAX System Q7

Description
Salmonella are well known for causing food poisoning.  They can be present in virtually any type of food.  Food may become contaminated at any stage of the production process, from the farm to the fork.  If Salmonella is found in a food product, it can have serious implications for both the consumer and the manufacturer: Salmonellosis can be a very debilitating, and sometimes fatal infection; managing a Salmonella food scare can cost a company millions of pounds.  For this reason, International guidelines require manufacturers to show due diligence in ensuring that their product is free from Salmonella and often demand absence of the organism when testing samples.

When Salmonella is present in a food or environmental sample, the genetic-based BAX System uses the power of the polymerase chain reaction (PCR) to rapidly create (amplify) millions of copies of a unique, Salmonella -specific DNA fragment for reliable detection. BAX system assays simplify the method by combining all the PCR reagents you need into a single tablet, conveniently packaged inside the PCR tubes contained in each kit. Reducing the number of manual manipulations and pipetting steps, the tabletted reagents improve accuracy and consistency; hands-on time is reduced to a minimum and shelf life is increased.

After standard enrichment, samples are lysed to break open the cell walls and release DNA. This lysate is then used to hydrate the PCR tablets. Processing in the automated thermo-cycler takes less than 4 hours for a full rack of 96 tests. Electronic results appear as positive/negative icons on-screen, and the data can be easily stored, shared or printed.

Applications
The BAX System detects Salmonella in a variety of foods, including meat, poultry, fish and seafood, fruit and vegetable products, dairy products, chocolate/bakery products, animal feeds and pasta. Validation studies have shown that the BAX system performs as well as traditional culture methods for detecting Salmonella in food, but with a quicker time to result. With sensitivity/specificity rates of 98%, the BAX system for detecting Salmonella has been adopted by the USDA-FSIS and approved by government agencies and certifying bodies around the world.

 Media for Use with BAX Salmonella

Adoptions
USDA-FSIS MLG 4C.00 - raw meat, carcass sponges, whole bird rinses, ready-to-eat meat and poultry products, and pasteurized egg products

Approvals
• AFNOR Certificate QUA-18/3-11/02 according to ISO 16140 - all human and animal food products and environmentals
• Danish Veterinary and Food Administration - all foods and environmental samples
• AOAC-RI Performance Tested Method 100201 - tested on milk, black pepper, chilled ready meal, chipped ham, chocolate, cooked chicken, cooked fish, custard, dry pet food, elbow macaroni, frozen peas, hot dogs, nonfat dry milk, orange juice, peanut butter, pizza dough, seafood-prawns, alfalfa sprouts, ground beef, and liquid egg. This assay has been validated for use with both the original and BAX System Q7 instruments.
• Health Canada MFLP-29 - meat, poultry, fish and seafood, fruits and vegetables, dairy, and miscellaneous food products
• AOAC Official Method – submitted for approval

Samples of this test kit model were independently evaluated by the AOAC Research Institute and were found to perform to the producer's specifications as stated in the test kit's descriptive insert. The producer certifies this kit conforms in all respects to the specifications originally evaluated by the AOAC Research Institute as detailed in the Performance Tested Certificate number 100201.