ShapeShapeauthorShapechevroncrossShapeShapeShapeGrouphamburgerhomeGroupmagnifyShapeShapeShaperssShape

FSIS Increases Efficiency In Detecting Salmonella In Raw Products

by 5m Editor
8 October 2003, at 12:00am

WASHINGTON - The U.S. Department of Agriculture’s Food Safety and Inspection Service today announced that it has adopted the BAX® system to screen for <i>Salmonella</i> in raw meat and poultry products.

FSIS Increases Efficiency In Detecting Salmonella In Raw Products - WASHINGTON - The U.S. Department of Agriculture’s Food Safety and Inspection Service today announced that it has adopted the BAX® system to screen for Salmonella in raw meat and poultry products.

This measure will increase efficiency and allow FSIS to further protect public health.

FSIS has determined that the BAX® system is as sensitive as the current method of detecting Salmonella in raw meat and poultry products, but also reduces the reporting time for negative samples by one to two days. FSIS has been using the BAX® screening system for Salmonella in ready-to-eat meat, poultry and pasteurized egg products since February 2003 and for Listeria monocytogenes since April 2002.

“This measure increases efficiency in detecting pathogens and saves valuable agency time and resources," said FSIS Administrator Dr. Garry L. McKee. "This is another tool that will help us protect public health."

Three FSIS field service laboratories analyzed the BAX® system to determine whether it would be beneficial to the agency. Testing methods used by FSIS laboratories undergo rigorous evaluations to determine their validity and reliability. The laboratories evaluated approximately 314 random poultry and meat samples. The official confirmation analysis method was used to confirm that the BAXâ system was as accurate as the current method, while also reducing reporting time.

FSIS is planning this year to evaluate the BAX® system to screen samples for E. coli O157:H7.

Source: - Food Safety and Inspection Service - 7th October 2003

5m Editor