Methods for the Identification of Salmonella and Campylobacter in Foods
International Food Safety Training Laboratory
Course Description

This course is led by Dr. Angela Winslow, with contributions from experts from the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA). The team of instructors will provide the concepts and guide participants through the practice of fit-for-purpose laboratory methods to detect Salmonella and Campylobacter in foods.

This course consists of lectures and hands-on laboratory analysis using standards and samples. All participants should be familiar with standard microbiological methods to include safe microbiology lab practices, bacterial isolation, and identification using traditional techniques. Participants will attend lectures and perform hands-on laboratory analysis, with special interest placed on Chapters 5 of the FDA Bacteriological Analytical Manual (BAM) on Salmonella, as well as Method 41.01 of the USDA FSIS Microbiology Laboratory Guidebook on Campylobacter. Rapid screening methods will also be practiced in addition to the confirmation methods.