Determination of Salmonella in Fresh Produce
International Food Safety Training Laboratory
Course Description

The International Food Safety Training Laboratory (IFSTL) is holding a one-week hands-on laboratory training in microbiology entitled "Determination of Salmonella in Fresh Produce". Experts from the U.S. Food and Drug Administration (FDA) will provide the concepts and guide participants through the practice of fit-for-purpose laboratory methods to detect Salmonella in produce.

Instructors: This course is taught by a team of instructors from the FDA, Center for Food Safety and Applied Nutrition (CFSAN) and IFSTL

Course Summary: 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 Chapter 5 of the FDA Bacteriological Analytical Manual (BAM) on Salmonella. Prior knowledge of polymerase chain reaction (PCR) is not required.