Validation Study Of A Rapid Method For The Detection Of Salmonella Spp. In Raw Materials

The chocolate industry is particularly concerned by Salmonella spp. contaminations in raw materials derived from cocoa beans. Salmonella is ubiquitous and present in the environment and can persist in cocoa products along the process of cocoa beans transformation.

Salmonella infection is characterized by acute gastroenteritis. Symptoms include diarrhea, fever, abdominal cramps, and vomiting lasting 4‑7 days in most people.

When present in cocoa products, Salmonella strains are subjected to a high level of stress and can be injured, making complex the detection by conventional and rapid methods. Moreover, the need of a rapid method in one shift is important due to specific manufacturing constraints.

For this reason, bioMérieux has developed a new protocol to reduce significantly the timeto-result from 24 hours for current GENE-UP® SLM2 alternative method to 12 hours for 375g raw materials for chocolate industries.

The chocolate industry is particularly concerned by Salmonella spp. contaminations in raw materials derived from cocoa beans. Salmonella is ubiquitous and present in the environment and can persist in cocoa products along the process of cocoa beans transformation.

Salmonella infection is characterized by acute gastroenteritis. Symptoms include diarrhea, fever, abdominal cramps, and vomiting lasting 4‑7 days in most people.

When present in cocoa products, Salmonella strains are subjected to a high level of stress and can be injured, making complex the detection by conventional and rapid methods. Moreover, the need of a rapid method in one shift is important due to specific manufacturing constraints.

For this reason, bioMérieux has developed a new protocol to reduce significantly the timeto-result from 24 hours for current GENE-UP® SLM2 alternative method to 12 hours for 375g raw materials for chocolate industries.

The chocolate industry is particularly concerned by Salmonella spp. contaminations in raw materials derived from cocoa beans. Salmonella is ubiquitous and present in the environment and can persist in cocoa products along the process of cocoa beans transformation.

Salmonella infection is characterized by acute gastroenteritis. Symptoms include diarrhea, fever, abdominal cramps, and vomiting lasting 4‑7 days in most people.

When present in cocoa products, Salmonella strains are subjected to a high level of stress and can be injured, making complex the detection by conventional and rapid methods. Moreover, the need of a rapid method in one shift is important due to specific manufacturing constraints.

For this reason, bioMérieux has developed a new protocol to reduce significantly the timeto-result from 24 hours for current GENE-UP® SLM2 alternative method to 12 hours for 375g raw materials for chocolate industries.