RIVM logo, National Institute for Public Healthe and the Enviroment. Minsty of Health, Welfare and Sport

EU Interlaboratory comparison study Food-II (2007) Bacteriological detection of Salmonella in minced beef

EU Ringonderzoek voedsel-II (2007) Bacteriologische detectie van Salmonella in rundergehakt

Synopsis

From the 30 European National Reference Laboratories (NRLs) for Salmonella, 29 were found to be able to detect high and low levels of Salmonella in minced beef. However, five laboratories did require a follow up test to reach this level. One laboratory was still unable to produce satisfactory results in the follow up test. The reasons for this failure are currently being investigated. These results were shown in the second interlaboratory comparison study on food, organized by the Community Reference Laboratory (CRL) for Salmonella. The CRL for Salmonella is part of the National Institute for Public Health and the Environment (RIVM). The comparison study was conducted in November 2007, with the follow up in February 2008. All European member states (MS) are obliged to participate in this study. The study also investigated what the best method for detecting Salmonella in minced beef was out of three methods regularly used. One of the detection methods standardised at international level for the detection of Salmonella in food was found not to be the most effective. Only 69% of the samples tested with this method were found to be positive. The internationally prescribed method for the detection of Salmonella in veterinary samples gave the best results (86%). In order to improve the performance testing of the laboratories, lower levels of contamination were used in the tests compared to earlier studies. For this study, each laboratory received a package containing minced beef and 35 gelatin capsules containing Salmonella spp. at different levels. The laboratories were instructed to spike the minced beef with the capsules and test the samples for the presence of Salmonella.
 

Home / Documents and publications / EU Interlaboratory comparison study Food-II (2007) Bacteriological detection of Salmonella in minced beef

RIVM Committed to health and sustainability
Menu