DuPont’s New Salmonella Detection System Certified

February 21, 2013

The assay uses powerful polymerase chain reaction (PCR) technology with real-time detection to deliver fast, accurate results.

DuPont (Wilmington, DE) announced that a new test for detecting foodborne Salmonella with its DuPont BAX system has been certified as a Performance Tested method #081201 by the AOAC Research Institute. The company says the assay uses powerful polymerase chain reaction (PCR) technology with real-time detection to deliver fast, accurate results.

“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,” says Doris Engesser-Sudlow, global diagnostics leader, DuPont Nutrition & Health.

The company says AOAC’s validation of the BAX 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 use DuPont’s BAX system to detect pathogens or other organisms in raw ingredients.