Potato and corn-based products form a large part of the snack food market, and are currently worth an estimated $12–15 billion. The flavorings used with these products are low-moisture powder mixtures, and whilst they are challenging samples due to the presence of high levels of salt and organic acids, they can still potentially harbor spp.; a pathogenic bacteria responsible for approximately two thirds of all foodborne outbreaks in the United States.
PerkinElmer in collaboration with Eurofins Scientific have developed an adapted method that allows the reliable detection of Salmonella spp. in challenging snack flavorings with high levels of salt and organic acids giving significantly reduced dilution schemes and better control of the pH in the primary enrichment phase. Read the full case study to see the results.