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DuPont BAX System Real-Time PCR Assay for Listeria Monocytogenes Earns AOAC Certification

The DuPont™ BAX® System Real-Time PCR Assay for Listeria monocytogenes has been certified as a Performance Tested Method by the AOAC Research Institute. This next-generation test––which combines shorter, simpler sample preparation and faster real-time processing without sacrificing accuracy or reliability––has been validated on a variety of sample matrices, including frankfurters, cooked shrimp, spinach, queso fresco and environmental surfaces.

In addition to the 24LEB- and reference method media-based enrichment protocols published during the commercialization of the BAX® System assay in July 2014, this AOAC certification includes a new combined testing method from environmental samples developed by DuPont Nutrition & Health and FoodChek™ Systems Inc. of Calgary, Alberta, Canada. This new combined testing method includes a 20-hour, single-stage enrichment in FoodChek’s proprietary Actero™ Listeria Enrichment Media followed by rapid real-time processing with the DuPont™ BAX® System. The method allows for the detection of L. monocytogenes from environmental samples in about 22 hours, one of the fastest time-to-results available for the pathogen in the food safety industry today.

“The additional time savings of approximately four hours associated with using the BAX® System real-time PCR assay for L. monocytogenes and Actero™ Listeria Enrichment Media together provides benefits to end users that can ripple through the manufacturing process, including reduced labor costs and faster product releases,” says Shannon Bullard, diagnostics global product manager, DuPont Nutrition & Health. “As a market-driven science company, we are proud to work regularly with customers and industry partners like FoodChek to create food safety solutions at both the local and global level.”

“This 22-hour combined Listeria test developed by DuPont Nutrition & Health and FoodChek provides increased value to testing laboratories and food processors alike,” says William J. Hogan, president and CEO of FoodChek. “This can result in superior production workflow, additional product shelf life and an improved financial bottom line.”

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