Food Safety Magazine

News | February 20, 2013

DuPont BAX System Certified by AOAC for Salmonella Detection

By Staff

A new test for detecting foodborne Salmonella with the DuPont™ BAX® system has been certified as Performance TestedSM method #081201 by the AOAC Research Institute, a non-profit, international, scientific organization that provides an independent, third-party assessment of proprietary analytical methods to ensure that products perform as claimed. This assay uses powerful polymerase chain reaction (PCR) technology with real-time detection to deliver fast, accurate results.

Validation of this BAX® System assay found it to be an effective method for detecting Salmonella in raw ground beef, chicken rinses, cream cheese, bagged lettuce, dry pet food and on stainless steel surfaces.

Global food processing companies rely on the BAX® system to detect pathogens or other organisms in raw ingredients, finished products and environmental samples. The automated system uses PCR assays, tableted reagents and optimized media to detect Salmonella, Listeria spp., Listeria monocytogenes, Escherichia coli O157:H7 and STEC, Campylobacter, Staphylococcus aureus, Vibrio and yeast and mold. Many of these tests have been certified by AOAC and approved by government agencies in the Americas, Asia and Europe. 

For more information about the BAX® System, one of the most advanced pathogen detection systems available to food companies, please visit