DuPont's fast pathogen test gets certified - The Packer

DuPont's fast pathogen test gets certified

03/13/2013 11:48:00 AM
Coral Beach

A pathogen test kit from DuPont recently earned certification from the Association of Analytical Communities Research Institute for detecting salmonella in a variety of food products, including bagged lettuce.

click image to zoomCourtesy DuPontDuPont's BAX System pathogen tester provides rapid results, according to the company.With the ability to return initial results for salmonella in 75 minutes, the test can speed product release, which can help maintain quality during longer shelf life, DuPont Nutrition & Health’s global diagnostics leader Doris Engesser-Sudlow said in a company news release. Complete test results are available in 10 to 24 hours, depending on food type and what enrichment medium is used.

Dupont’s BAX system was certified as “performance tested” by the association in using polymerase chain reaction technology to deliver fast, accurate results, the Wilmington, Del.-based chemical company’s officials said in the release.

It can be used to test for pathogens on raw or finished product, as well as on some types of food contact surfaces. The test has previously been certified by the association for its effectiveness at detecting listeria and E. coli.

Described in the release as providing “real-time results” the test system determines the presence of several foodborne pathogens and other contaminants, including salmonella, listeria, E. coli and mold. The test differentiates species in each pathogen strain and provides a quantitative control count for each species present.

The test’s certification from the research institute provides an independent third-party assessment of the proprietary analytical methods it uses, according to the release.

DuPont specifically sought the certification for use of BAX to detect salmonella in bagged lettuce as it is defined by the Food and Drug Administration. The company also received certification of the BAX test system for detecting salmonella in ground beef, chicken rinses, cream cheese, dry pet food, and on stainless steel surfaces.

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Chris Sawyer    
Asheville, NC  |  March, 14, 2013 at 10:24 AM

How much does it cost? How do you get them? Is it feasible for small farmers as a spot check? So many questions this article doesn't answer.

Laura Mrachek    
Wenatchee, WA  |  March, 14, 2013 at 03:48 PM

Chris, this is not something a grower would do, this is a laboratory testing process on final food products. Relax, just an advertisement!

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