Salmonella Species Food Safety Test Kit
Easy-to Use, Short Enrichment Times, Accurate Results. Designed for the Point-of-Need.
InstantLabs' Salmonella Species Food Safety Kit was awarded AOAC Performance-Tested Methods™ Certification from AOAC Research Institute for use in multiple common food matrices.
InstantLabs' rapid Salmonella Species Food Safety Test Kit , when used in conjunction with the Hunter Real-Time PCR instrument , quickly detects Salmonella DNA at low levels in multiple food matrices. With InstantLabs, Salmonella contamination can be detected in under 12 hours.
Simple to Use
InstantLabs' Food Safety Test Kits contain all the reagents necessary for sample preparation and automatic analysis in the Hunter® Real-Time PCR instrument. With color-coded kit components and a streamlined protocol, even those with little laboratory experience can test confidently and quickly with only minimal training.
Each InstantLabs Salmonella Species Food Safety Kit contains the reagents for four samples, as well as an included positive and negative control.
The Salmonella Species Food Safety Kit allows testing to be completed in as little as 12 hours, allowing you to quickly clear products early so problems can be appropriately remediated.
InstantLabs' Salmonella Species Food Safety Kit offers dependable results using industry-proven real-time PCR. The simple protocol combined with the intuitive touchscreen-driven operation of the Hunter® reduces the possibility of mistakes by lab technicians, translating to faster and more reliable results.
The fully portable Hunter® Real-Time PCR instrument is rugged and reliable, allowing you to test wherever and whenever desired. Results are automatically analyzed and can be emailed and/or uploaded at the completion of a test. Now you can ensure product safety directly at your facility or in a traditional laboratory setting.
Test it out for yourself – contact us to arrange for a free demonstration or trial.
Salmonella Product Brochure (PDF)
Why test for Salmonella?
Salmonella contamination is the most frequently report source of foodborne illness, with primary symptoms such as diarrhea, fever, abdominal cramps, and vomiting as well as secondary illnesses including typhoid fever and sepsis (blood poisoning). The estimated 1.2 million cases of salmonellosis a year in the United States alone are caused from a wide range of food products; a diverse range of foods—raw chicken, eggs, sprouts, produce, ground turkey, and peanut butter, just to name a few—have been implicated in Salmonella -related foodborne illness.