Test principle of Path-Chek® Salmonella:
- 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® Salmonella are incubated at 35-37°C for 18-24 hours
- If the specific target bacteria are present on the sample swabs, bacterial growth will cause the colour of the media to change.
