Salmonella testing

Controlling Salmonella is essential to ensure food safety. This pathogen, responsible for numerous foodborne illnesses, requires reliable analytical methods to prevent risks. Our Eurofins Food & Feed Testing laboratories offer a wide range of solutions, from trace detection to quantification, to guarantee regulatory compliance and protect consumer health.

Key services

  • Standardised method ISO 6579-1: “Pre-enrichment and selective enrichment in liquid medium”
  • Chromogenic methods (IRIS, Rapid’Salmonella, Neogen, etc.)
  • Immunological methods (VIDAS, BACSpec, Solus, etc.): Enable automated testing and eliminate operator reading
  • PCR method (BACGene): Provides very rapid detection results. Particularly suitable when a rapid absence result is needed, for example to release a production batch.

A common cause of foodborne outbreaks

Salmonella is a bacterium capable of causing salmonellosis. It is a zoonosis, meaning it can be transmitted directly or indirectly between animals and humans. Salmonellosis initially manifests as gastroenteritis, except for Salmonella Typhi or Paratyphi, which cause enteric fevers. In infants and immunocompromised individuals, it can become very severe, even fatal.

Egg products, dairy, and undercooked meats most affected

Salmonella is commonly found in the intestines of healthy animals, especially birds and mammals. Contamination risks are higher in the following products:

  • Raw or undercooked eggs and egg-based products
  • Dairy products (especially raw or lightly pasteurised milk)
  • Undercooked meats (beef, pork, poultry)
  • Improperly stored foods, which can also harbor the bacteria

Animal feed: a real contamination risk

Animal feed is also affected. In 2020, 102 cases of Salmonella contamination in animal feed were reported in the RASFF. Contaminated pet food can pose a danger to animals and humans, especially children, through cross-contamination (e.g. dog treats).

Legal bases and guidelines

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