AOAC Validates Merck Tests to Detect Salmonella in Peanut Butter Products

Effective immediately, food manufacturers and inspectors can use both the foodproof test and the Singlepath Salmonella Test as alternative detection methods in these types of food.

06/07/09 Merck has announced that the AOAC Research Institute has validated two of its products for the detection of Salmonella in peanut butter products within the scope of its Emergency Response Validation (ERV) program. Effective immediately, food manufacturers and inspectors can use both the foodproof test and the Singlepath Salmonella Test as alternative detection methods in these types of food.

AOAC (Association of Analytical Communities) Research Institute is an independent, globally recognized institute that evaluates and recommends analytical methods. In response to the growing number of salmonella infections in the United States, the AOAC has launched a new Emergency Response Validation (ERV) program to respond immediately to emerging food contamination crises. Within the scope of the program, methods already validated by the AOAC are to be rapidly evaluated methods for the respective contaminants and the food type once a crisis is identified.

The foodproof test is a molecular biological detection kit for foodborne pathogens. The so-called real-time PCR method is used. PCR stands for polymerase chain reaction and is a method in which the DNA is copied in vitro. The foodproof test delivers results quickly. Whether or not the tested food, for example a peanut-butter product, contains Salmonella is determined after just 24 hours. Compared with conventional methods, this shortens the time required for analysis by several days.

Singlepath Salmonella is an immunochromatographic test based on lateral flow technology. The sample is inoculated into a selective culture medium in which the target organism can multiply. The Singlepath Salmonella test is impressive because it is very easy for laboratory personnel to use. After the bacteria have been enriched, only a few drops need to be added to the sample window of the test unit. The overall result is available in just 48 hours – two days earlier than with classical methods.

New test methods to detect Salmonella in peanut butter products have been validated because of an increased incidence of Salmonella infections in the United States as of the end of last year. These were caused by peanut butter and peanut butter products, which led to the biggest food recall in U.S. history. More than 30 countries worldwide are affected by recalls of peanut butter products.