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Listeria Swab Kit

This kit will assist in the detection of Listeria from work surfaces and manufacturing equipment in food handling and manufacturing environments. This is a great and simple test to enhance your pathogen surveillance program.

It consists of two units:

  1. a pre-moistened swab for the collection of bacterial pathogens from work and processing equipment.  It has the benefit of neutralising the effects of cleaning solutions and improving bacteria recovery from dry surfaces
  2. a specific chromogenic media tube into which the swab is placed after sampling. It is a highly specific and sensitive detection media which gives results by providing a clear visual colour change in 24-48 hours for Listeria spp, if specific organisms are present on surfaces.

 

This kit meets the requirements of ISO: 18395:2004(E) and is compliant with the requirements of USDA, FSIS and BAM but unlike similar methods does not require a pre-enrichment step. The use of this kit provides a rapid, easy-to-use and cost-effective method of pathogen and hygiene monitoring, which should be part of any comprehensive HACCP plan. A colour change indicates a presumptive positive result. For Listeria, these can be confirmed in just 2 minutes.

Advantages

  1. Simple and safe to use
  2. 85% less cost than a NATA accredited laboratory test
  3. Came out on top in an industry trial by Dairy Famers Lidcombe (now Parmalat)
  4. Easy to read colour change
  5. Sensitive < 5 Listeria/100 sq cm
  6. ISO: 18395:2004(E) compliant
  7. Results in 24-48 hours (97% in 24 hours)
  8. Pre-moisten swabs increases recovery
  9. Sanister & Detergent neutraliser gives true results
  10. Confirmed results in 2 minutes
  11. Swabs included and no delivery charges to an external laboratory
  12. Results are maintained and kept by you, not the NATA laboratory

 

Pack Size 

100 tests

Product Code

MGPATHL100

References / Documents

 

To order, please complete CUSTOMER FORM with payment details and send it to This email address is being protected from spambots. You need JavaScript enabled to view it. 

 

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