Test principle of Path-Chek^® Listeria:

• Bacteria are recovered from the surface of food manufacturing or processing equipment using a pre-moistened swab, which is capable of neutralising commonly employed detergents and sanitisers.
• The sample swab is then transferred into an organism specific media (swabs have a conveniently located break point so that they can easily be broken off into the growth media).
• Path-Chek^® Listeria are incubated at 25°C for 24-48 hours
• If the specific target bacteria are present on the sample swabs, bacterial growth will cause the colour of the media to change.